- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/09/2012 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Working containers of chemicals are not labeled.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Hand wash lavatory is not equipped with at least 85?F water.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet facilities are not conveniently located and accessible at all times.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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02/29/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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09/21/2011 | Routine |
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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09/30/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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09/22/2010 | Complaint |
| No violation noted during this evaluation. | 01/12/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room door is not tight fitting and self-closing.
- Toilet does not have an open-front toilet seat.
- A utility sink with hot and cold water is not provided.
- Floors are not clean.
- 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.
- Food handlers are not wearing proper hair restraints.
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01/07/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
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04/15/2009 | Routine |
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