|
03/04/2024:
FOLLOW-UP INSPECTION
|
|
02/29/2024:
FOLLOW-UP INSPECTION
|
| F023 |
Hot and cold water available; adequate pressure, safe
|
|
02/28/2024:
ROUTINE INSPECTION
|
| F009 |
Food separated & protected; contamination prevented
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F014 |
Hands cleaned and properly washed/gloves used properly
|
| F018 |
Toxic substances properly identified, stored and used
|
| F021 |
Person in charge present, demonstration of knowledge, and perform duties/Certified Food Manager
|
| F023 |
Hot and cold water available; adequate pressure, safe
|
| F029 |
Thermometers provided, accurate, and calibrated; chemical/thermal test strips
|
| F042 |
Non-food contact surfaces clean
|
| F045 |
Physical facilities installed, maintained, and clean
|
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10/12/2023:
FOLLOW-UP INSPECTION
|
|
10/04/2023:
ROUTINE INSPECTION
|
| F003 |
Proper hot holding temperature (135F)
|
| F009 |
Food separated & protected; contamination prevented
|
| F018 |
Toxic substances properly identified, stored and used
|
| 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
|
| F035 |
Personal cleanliness/eating, drinking or tobacco use
|
| F042 |
Non-food contact surfaces clean
|
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