B.U. SHELTON

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS W/ CONDITIONS January 26, 2012 at 3:52 PM

1 violation

17-4-204.112/.115 - Equipment Thermometers: Temperature gauges not properly reading temperatures on both the wash and rinse. Repair.

PASS October 4, 2011 at 6:20 PM

5 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: provide labels for all bulk food bins | 03-3-501.16(A) - Cold Holding: tuna @ 57 hard boiled egg @ 58 ensure all product is held cold at 41 degrees or below at all times | 04-3-501.15/4-301.11 - ...

FAIL September 13, 2011 at 6:26 PM

5 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: provide labels for all bulk food bins | 03-3-501.16(A) - Cold Holding: tuna @ 57 hard boiled egg @ 58 ensure all product is held cold at 41 degrees or below at all times | 04-3-501.15/4-301.11 - ...

PASS W/ CONDITIONS February 16, 2011 at 6:50 PM

1 violation

29-5-201/02.11 - Installed and Maintained: repair dripping faucet to operate properly and do not turn hot water off

PASS W/ CONDITIONS September 30, 2010 at 2:22 PM

8 violations

03-3-501.16(A) - Cold Holding: correct all cold hold temps and repair all units to operate at 41 or below at all times holding all product at 41 orbelow at all times | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Provide repair t...

FAIL September 20, 2010 at 6:37 PM

7 violations

03-3-501.16(A) - Cold Holding: correct all cold hold temps and repair all units to operate at 41 or below at all times holding all product at 41 orbelow at all times | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: repair to operat...

PASS February 11, 2010 at 7:31 PM

3 violations

03-3-501.16 - Hot Holding: TOMATO SOUPL 110F - HOT HOLDING NEEDS TO BE 140F & above | 12-2-401.11-.12 - Good Hygienic Practices: observed employee in kitchen eating on line with bare hands - eliminate | 15-4-202.16 - Non-Food Contact Surfaces:...

FAIL February 3, 2010 at 4:03 PM

3 violations

03-3-501.16 - Hot Holding: TOMATO SOUPL 110F - HOT HOLDING NEEDS TO BE 140F & above | 12-2-401.11-.12 - Good Hygienic Practices: observed employee in kitchen eating on line with bare hands - eliminate | 15-4-202.16 - Non-Food Contact Surfaces:...

PASS October 27, 2009 at 6:55 PM

0 violations

PASS March 26, 2009 at 3:42 PM

0 violations

PASS W/ CONDITIONS November 25, 2008 at 5:30 PM

5 violations

16-4-501.11/.15 - Dishwashng Facilities: Dishwasher is functioning as a high temp machine with the wash and rinse temperatures at 160F and 185F and as a low temperature machine with sanitizer level of 50 ppm. Provide dishwasher functioning as eith...

PASS September 19, 2008 at 2:56 PM

3 violations

14-4-202.11 - Food Contact Surfaces Design: Wooden cutting boards are being used. Provide equipment that is smooth cleanable and durable. | 21-3-304.14 - Wiping Cloths Clean Sanitize: Sanitizer level in buckets is low. Provide proper sanitizer ...

FAIL September 8, 2008 at 3:16 PM

4 violations

03-3-501.16(A) - Cold Holding: Milk refrigerator temperature is elevated. Milk is 48F. Provide proper cold holding of 41F or below. | 14-4-202.11 - Food Contact Surfaces Design: Wooden cutting boards are being used. Provide equipment that is smoot...

PASS February 1, 2008 at 4:22 PM

3 violations

17-4-302.14 - Test Kit Provided: No chlorine test kits for low temperature machine. Provide. | 25-4-904.11 - Single Service Articles Stored Dispensed: Paper products are stored on the the ground. Store properly. | 32-6-301.11-02.11 - Hand Cleaner ...

FAIL January 25, 2008 at 4:30 PM

3 violations

17-4-302.14 - Test Kit Provided: No chlorine test kits for low temperature machine. Provide. | 25-4-904.11 - Single Service Articles Stored Dispensed: Paper products are stored on the the ground. Store properly. | 32-6-301.11-02.11 - Hand Cleaner ...