- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
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06/20/2012 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Complaint |
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
|
03/06/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Food handlers are not wearing proper hair restraints.
|
12/12/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
|
09/21/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored six (6) inches off the floor.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
|
06/22/2011 | Routine |
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
|
03/23/2011 | Routine |
| No violation noted during this evaluation. | 01/04/2011 | Reinspection |
- Potentially hazardous foods are not properly thawed.
- 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.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- A valid permit to operate is not posted in a conspicuous location.
|
12/20/2010 | Reinspection |
- 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.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
|
12/09/2010 | 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Toilet does not have an open-front toilet seat.
- Openings are not protected against the entry of rodents or insects.
- Mops are not hung and/or stored to facilitate air drying.
|
09/16/2010 | Routine |
- Food is not stored in a clean, covered container.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handler's are wearing nail polish or artificial nails.
|
05/04/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Outside waste receptacles were not kept closed.
- Mops are not hung and/or stored to facilitate air drying.
|
01/13/2010 | Routine |
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are being cloth dried.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handler is wearing jewelry on arms or hands.
|
11/24/2009 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
07/13/2009 | Routine |
- Potentially hazardous foods are not properly thawed.
- In use food utensils are not stored with the handles above the top of the food.
- A covered waste can is not provided in the ladies toilet room.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
04/07/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- Openings are not protected against the entry of rodents or insects.
- Employees are using hand sanitizers not in accordance with state and federal regulations
- Food handlers are not wearing proper hair restraints.
- Food is not stored six (6) inches off the floor.
- Openings are not protected against the entry of rodents or insects.
- Employees are using hand sanitizers not in accordance with state and federal regulations
- Food handlers are not wearing proper hair restraints.
|
02/27/2009 | Routine |
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