- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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10/07/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Openings are not protected against the entry of rodents or insects.
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06/29/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
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01/12/2010 | Routine |
- 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.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
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07/27/2009 | Routine |
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