| No violation noted during this evaluation. | 03/29/2010 | Reinspection |
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
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03/26/2010 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
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03/12/2010 | Reinspection |
- 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.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in an approved location.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Dressing rooms/areas are not provided for employees.
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03/10/2010 | Routine |
| No violation noted during this evaluation. | 12/17/2009 | Reinspection |
- Critical: There is an inadequate number of toilet facilities within the establishment.
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09/25/2009 | Reinspection |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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08/12/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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08/11/2009 | Complaint |
- Critical: There is an inadequate number of toilet facilities within the establishment.
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06/25/2009 | Pre-opening |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Toilet does not have an open-front toilet seat.
- Toilet room is not fully enclosed.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Openings are not protected against the entry of rodents or insects.
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06/15/2009 | Pre-opening |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
- Critical: A hand-washing lavatory is not located in or immediately adjacent to the toilet rooms.
- Critical: There is no hand washing lavatory installed in the food establishment.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Hand wash lavatory is not equipped with at least 85?F water.
- The toilet room door is not tight fitting and self-closing.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- Toilet room is not fully enclosed.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not in good repair.
- 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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05/19/2009 | Pre-opening |
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