- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- 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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04/10/2012 | Routine |
- Condiments are not kept in containers that provide protection from contamination
- Single use/single service articles are not stored in a clean dry location.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- 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.
|
12/05/2011 | Routine |
- Condiments are not kept in containers that provide protection from contamination
- A current state food safety certificate is not conspicuously posted.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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06/28/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
|
02/10/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not clean.
|
07/28/2010 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The toilet room fixtures are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
|
07/14/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
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12/23/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Condiments are not kept in containers that provide protection from contamination
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
08/11/2009 | Routine |
| No violation noted during this evaluation. | 06/04/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
|
02/03/2009 | Routine |
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