|
04/03/2024:
ROUTINE INSPECTION
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F011 |
Proper disposition of returned, previously served or reconditioned
|
| F036 |
Wiping cloths; properly used and stored
|
|
01/02/2024:
ROUTINE INSPECTION
|
| F003 |
Proper hot holding temperature (135F)
|
| F009 |
Food separated & protected; contamination prevented
|
| F028 |
Proper date marking and disposition
|
| F036 |
Wiping cloths; properly used and stored
|
| F039 |
Utensils, equipment & linens; properly used, stored, dried & handled
|
| F041 |
Original container labeling (bulk food)
|
|
10/20/2023:
FOLLOW-UP INSPECTION
|
|
10/11/2023:
ROUTINE INSPECTION
|
| F003 |
Proper hot holding temperature (135F)
|
| F009 |
Food separated & protected; contamination prevented
|
| F010 |
Food contact surfaces; cleaned and sanitized
|
| F011 |
Proper disposition of returned, previously served or reconditioned
|
| F014 |
Hands cleaned and properly washed/gloves used properly
|
| F018 |
Toxic substances properly identified, stored and used
|
| F028 |
Proper date marking and disposition
|
| F040 |
Single-service & single-use articles; properly stored and used
|
| F045 |
Physical facilities installed, maintained, and clean
|
|
06/29/2023:
ROUTINE INSPECTION
|
| F006 |
Time as a Public Health Control; procedures & records
|
| F009 |
Food separated & protected; contamination prevented
|
| F029 |
Thermometers provided, accurate, and calibrated; chemical/thermal test strips
|
| F031 |
Adequate handwashing facilities; accessible and properly supplied, used
|
| F039 |
Utensils, equipment & linens; properly used, stored, dried & handled
|
| F046 |
Toilet facilities; properly constructed, supplied, and clean
|
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