| | Date Inspected: | 7/16/2009 | Type: | 2nd Routine | Score: | | 77 |
| | NRI 1 pts: Food containers not labeled with their contents and/or prepared "Potentially Hazardous Foods" not time/date labeled. |
| | RR 1 pts: Food containers not labeled with their contents and/or prepared "Potentially Hazardous Foods" not time/date labeled. |
| | RR 5 pts: "Potentially Hazardous Foods" not meeting data marking requirements or proper temperatures during cooking, cooling, reheating, |
| | refrigeration, freezing or hot holding. |
| | RR 1 pts: No thermometers to check internal hot/cold temperatures of refrigerators, freezers and hot holding boxes. |
| | RR 2 pts: Food not being thawed properly. |
| | RR 2 pts: Food not protected during storage, preparation, display, service and transportation. |
| | RR 2 pts: Employees using bare hands to handle cooked and ready-to-eat foods instead of using tongs, spatulas, spoons, etc. |
| | RR 2 pts: Food contact surfaces not properly designed, constructed, maintained, installed or located. |
| | RR 1 pts: Cloths used to wipe surfaces and/or cloths not stored in sanitizer solution after first use. |
| | RR 2 pts: Food contact surfaces soiled. |
| | RR 1 pts: Non-food contact surfaces soiled. |
| | RR 1 pts: Equipment and utensils stored improperly in soiled containers or in areas where they can be contaminated. |
| | RR 1 pts: Floors soiled and/or in poor repair. |
| | RR 1 pts: Walls and ceilings soiled and/or in poor repair. |
| | RR 0 pts: Required Certified Food Handler not on site. |
| | Date Inspected: | 3/30/2009 | Type: | 1st Routine | Score: | | 78 |
| | NRI 1 pts: Food containers not labeled with their contents and/or prepared "Potentially Hazardous Foods" not time/date labeled. |
| | NRI 2 pts: Food not protected during storage, preparation, display, service and transportation. |
| | NRI 2 pts: Employees using bare hands to handle cooked and ready-to-eat foods instead of using tongs, spatulas, spoons, etc. |
| | NRI 2 pts: Food contact surfaces not properly designed, constructed, maintained, installed or located. |
| | NRI 1 pts: Non-food contact surfaces not properly designed, constructed, maintained, installed or located. |
| | NRI 2 pts: Dishwashing area not designed and/or maintained properly and/or three-compartment sink set up incorrectly. |
| | NRI 1 pts: No test kits and/or thermometers. |
| | NRI 1 pts: Non-food contact surfaces soiled. |
| | NRI 1 pts: Equipment and utensils stored improperly in soiled containers or in areas where they can be contaminated. |
| | NRI 1 pts: Plumbing incorrectly installed and/or poorly maintained. |
| | CDI 2 pts: No soap or paper towels at handsink and/or bathrooms not clean. |
| | NRI 1 pts: Floors soiled and/or in poor repair. |
| | CDI 5 pts: Chemicals stored above or next to food and/or chemical containers not labeled properly. |
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