- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice dispensing utensils were not stored in a clean protected location.
- Walls/ceilings or attached equipment are not clean.
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10/31/2012 | Routine |
No violation noted during this evaluation. | 05/03/2012 | Routine |
No violation noted during this evaluation. | 09/06/2011 | Routine |
No violation noted during this evaluation. | 05/09/2011 | Routine |
No violation noted during this evaluation. | 02/24/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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02/22/2011 | Routine |
No violation noted during this evaluation. | 05/06/2010 | Reinspection |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Food is stored where it is exposed to splash, dust, or other contamination
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05/05/2010 | Routine |
- Outside waste receptacles were not kept closed.
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02/08/2010 | Routine |
- Food is not stored in a clean, covered container.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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11/12/2009 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/07/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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03/19/2009 | Routine |
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