- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Maintenance cleaning tools are not stored properly.
|
09/24/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
|
06/12/2012 | Routine |
| No violation noted during this evaluation. | 03/08/2012 | Reinspection |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
|
03/01/2012 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
|
11/30/2011 | Routine |
| No violation noted during this evaluation. | 09/23/2011 | Routine |
| No violation noted during this evaluation. | 06/23/2011 | Routine |
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
- Toilet does not have an open-front toilet seat.
- 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.
|
03/24/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
|
12/06/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
08/26/2010 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not in good repair.
|
02/23/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
- Walls/ceilings or attached equipment are not in good repair.
|
11/03/2009 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
|
09/08/2009 | Routine |
- In use food utensils are not stored on a clean dry surface.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
06/08/2009 | Routine |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
|
02/20/2009 | Routine |
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