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Food
inspections - note this will open a new window
Food inspection list the number of critical (C) and Non-Critical (NC)
marked. "Critical listed" column lists the violations
numbers noted below.
Critical items (C) such as improper
food temperatures are more likely to cause a food borne illness
Non-critical items
(NC) such
as most cleaning items are less likely to cause a food borne illness.
We plan to update food inspection reports
every six months - July and February
SUMMARY OF VIOLATIONS
MANAGEMENT AND PERSONAL
1.
SUPERVISION
2.
EMPLOYEE HEALTH
3.
PERSONAL CLEANLINESS
4.
HYGIENIC PRACTICES
FOOD
5.
CHARACTERISTICS
6.
SOURCES/ SPECIFICATIONS/ ORIGINAL CONTAINERS/ RECORDS
7.
PROTECTION FROM CONTAMINATION AFTER RECEIVING
8.
DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
9.
LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
10.
FOOD IDENTIFICATION / PRESENTATION / LABELING
11.
CONTAMINATED FOOD
12.
HIGHLY SUSCEPTIBLE POPULATION
EQUIPMENT, UTENSILS & LINENS
13.
MATERIALS FOR CONSTRUCTION AND REPAIR
14.
DESIGN AND CONSTRUCTION
15.
NUMBERS AND CAPACITIES
16.
LOCATION AND INSTALLATION
17.
MAINTENANCE AND OPERATION
18.
CLEANING OF EQUIPMENT AND UTENSILS
19.
SANITIZATION OF EQUIPMENT AND UTENSILS
20.
LAUNDERING
21.
PROTECTION OF CLEAN ITEMS
WATER, PLUMBING, & WASTE
22.
WATER
23.
PLUMBING SYSTEM
24.
MOBILE WATER TANK AND MOBILE RETAIL FOOD ESTABLISHMENT WATER TANK
25.
SEWAGE/ OTHER LIQUID WASTE
26.
REFUSE, RECYCLABLE AND RETURNABLES
PHYSICAL FACILITIES
27.
MATERIALS FOR CONSTRUCTION AND REPAIR
28.
DESIGN CONSTRUCTION AND INSTALLATION
29.
NUMBERS AND CAPACITIES
30.
LOCATION AND PLACEMENT
31.
MAINTENANCE
POISONOUS OR TOXIC MATERIALS
32.
LABELING AND IDENTIFICATION
33.
OPERATIONAL SUPPLIES AND APPLICATIONS
34.
STOCK AND RETAIL SALE
COMPLIANCE AND ENFORCEMENT
35.
CODE APPLICABILITY / REGISTRATION/ ACCESS
36.
CONSTRUCTION PLANS / REQUIREMENTS FOR OTHER PUBLIC HEALTH HAZARDS OR NUISANCES
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