- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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 at least six (6) inches off the floor
- Outside waste receptacles were not kept closed.
- Maintenance cleaning tools are not stored properly.
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08/14/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Floors are not clean.
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02/17/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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08/17/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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05/17/2011 | Routine |
- Food is stored where it is exposed to splash, dust, or other contamination
- In use food utensils are not stored with the handles above the top of the food.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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02/14/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
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11/24/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food handlers are not wearing proper hair restraints.
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08/03/2010 | Routine |
- Critical: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
- Food is stored where it is exposed to splash, dust, or other contamination
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Openings are not protected against the entry of rodents or insects.
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03/18/2010 | Routine |
- 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.
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11/10/2009 | Routine |
| No violation noted during this evaluation. | 08/18/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Working containers of chemicals are not labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not clean.
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08/13/2009 | Routine |
- Critical: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
- Food is stored where it is exposed to splash, dust, or other contamination
- Plumbing is not maintained.
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06/11/2009 | Routine |
- Plumbing is not maintained.
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04/30/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- Floors are not clean.
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04/16/2009 | Routine |
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