- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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09/22/2011 | Routine |
- Critical: Flies are present in the establishment.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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07/20/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Toilet does not have an open-front toilet seat.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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12/28/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Roaches are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are being cloth dried.
- A current state food safety certificate is not conspicuously posted.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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12/18/2009 | Complaint |
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