- A valid permit to operate is not posted in a conspicuous location.
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07/06/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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01/23/2012 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Floor is not maintained level or in good repair.
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08/22/2011 | Routine |
| No violation noted during this evaluation. | 03/29/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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11/03/2010 | Routine |
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Food scoop is constructed without a handle.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/24/2010 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
|
02/12/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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07/22/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment 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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01/26/2009 | Routine |
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