- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice dispensing utensils were not stored in a clean protected location.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Walls/ceilings or attached equipment are not in good repair.
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04/09/2012 | Routine |
- Food scoop is constructed without a handle.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are stored in water that is not continuously flowing.
- Walls/ceilings or attached equipment are not in good repair.
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12/06/2011 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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05/11/2011 | 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.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
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10/27/2010 | Routine |
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- 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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03/02/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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01/22/2009 | Routine |
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