No violation noted during this evaluation. | 09/05/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Walls/ceilings or attached equipment are not in good repair.
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05/08/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food handler is wearing jewelry on arms or hands.
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11/28/2011 | Routine |
- There are unnecessary items on the premises.
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07/01/2011 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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03/17/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Plumbing is not maintained.
- Food handlers are not wearing proper hair restraints.
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11/18/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
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07/09/2010 | Routine |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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03/30/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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12/02/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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07/14/2009 | Routine |
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