|
04/17/2024:
ROUTINE INSPECTION
|
| F002 |
Proper cold holding temperature (41F/45F)
|
| F014 |
Hands cleaned and properly washed/gloves used properly
|
| F015 |
No bare hand contact with ready to eat foods or approved alternate method properly followed
|
| F032 |
Food and non-food contact surfaces cleanable, properly designed, contructed, and used
|
| F045 |
Physical facilities installed, maintained, and clean
|
|
01/12/2024:
FOLLOW-UP INSPECTION
|
|
01/04/2024:
ROUTINE INSPECTION
|
| F002 |
Proper cold holding temperature (41F/45F)
|
| F009 |
Food separated & protected; contamination prevented
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F027 |
Proper cooling method used; equipment adequate to maintain product temperature
|
| F028 |
Proper date marking and disposition
|
| F031 |
Adequate handwashing facilities; accessible and properly supplied, used
|
| F032 |
Food and non-food contact surfaces cleanable, properly designed, contructed, and used
|
| F036 |
Wiping cloths; properly used and stored
|
| F037 |
Environmental contamination
|
| F039 |
Utensils, equipment & linens; properly used, stored, dried & handled
|
| F040 |
Single-service & single-use articles; properly stored and used
|
| F045 |
Physical facilities installed, maintained, and clean
|
|
10/04/2023:
ROUTINE INSPECTION
|
| F009 |
Food separated & protected; contamination prevented
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F014 |
Hands cleaned and properly washed/gloves used properly
|
| F015 |
No bare hand contact with ready to eat foods or approved alternate method properly followed
|
| F022 |
Food handler/no unauthorized persons/personnel
|
| F027 |
Proper cooling method used; equipment adequate to maintain product temperature
|
| F028 |
Proper date marking and disposition
|
| F040 |
Single-service & single-use articles; properly stored and used
|
|
08/01/2023:
ROUTINE INSPECTION
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F027 |
Proper cooling method used; equipment adequate to maintain product temperature
|
| F028 |
Proper date marking and disposition
|
| F045 |
Physical facilities installed, maintained, and clean
|
|
04/27/2023:
ROUTINE INSPECTION
|
| F003 |
Proper hot holding temperature (135F)
|
| F006 |
Time as a Public Health Control; procedures & records
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F014 |
Hands cleaned and properly washed/gloves used properly
|
| F027 |
Proper cooling method used; equipment adequate to maintain product temperature
|
| F028 |
Proper date marking and disposition
|
| F035 |
Personal cleanliness/eating, drinking or tobacco use
|
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