- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
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01/17/2012 | Routine |
| No violation noted during this evaluation. | 01/17/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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11/08/2011 | Routine |
| No violation noted during this evaluation. | 11/08/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Maintenance cleaning tools are not stored properly.
- Potentially hazardous foods are not properly thawed.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Mops are not hung and/or stored to facilitate air drying.
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08/12/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
|
08/12/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Mops are not hung and/or stored to facilitate air drying.
|
06/03/2011 | Routine |
| No violation noted during this evaluation. | 06/03/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- Mops are not hung and/or stored to facilitate air drying.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
01/28/2011 | Routine |
| No violation noted during this evaluation. | 01/28/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
- Plumbing is not maintained.
|
10/15/2010 | Routine |
| No violation noted during this evaluation. | 10/15/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
|
08/10/2010 | Routine |
| No violation noted during this evaluation. | 08/10/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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06/22/2010 | Routine |
| No violation noted during this evaluation. | 06/22/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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02/11/2010 | Routine |
| No violation noted during this evaluation. | 02/11/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Maintenance cleaning tools are not stored properly.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
11/06/2009 | Routine |
| No violation noted during this evaluation. | 11/06/2009 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Mops are not hung and/or stored to facilitate air drying.
|
09/30/2009 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
06/11/2009 | Routine |
| No violation noted during this evaluation. | 06/11/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Plumbing is not maintained.
- 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Plumbing is not maintained.
- 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.
|
02/11/2009 | Routine |
| No violation noted during this evaluation. | 02/11/2009 | Routine |
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