- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- The insect control device is located above a food preparation area.
- Floor is not maintained level or in good repair.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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09/26/2012 | Routine |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Openings are not protected against the entry of rodents or insects.
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08/18/2011 | Reinspection |
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Flies are present in the establishment.
- Walls/ceilings or attached equipment are not clean.
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08/01/2011 | Reinspection |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Flies are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not clean.
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07/12/2011 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Toilet facilities are not conveniently located and accessible at all times.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Mops are not hung and/or stored to facilitate air drying.
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06/30/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
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01/18/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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01/11/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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01/04/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Flies are present in the establishment.
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
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05/14/2010 | Routine |
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
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10/27/2009 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floor is not maintained level or in good repair.
- Floors are not clean.
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03/31/2009 | Routine |
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