- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/03/2012 | Reinspection |
- Critical: Roaches are present in the establishment.
- Food is not stored six (6) inches off the floor.
- 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.
- Walls/ceilings or attached equipment are not clean.
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09/19/2012 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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03/15/2012 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The hand wash lavatory is used for purpose other than hand washing.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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04/05/2011 | Routine |
No violation noted during this evaluation. | 09/08/2010 | Reinspection |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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08/24/2010 | Complaint |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- 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 at least six (6) inches off the floor
- Walls/ceilings or attached equipment are not clean.
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04/27/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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11/10/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Hand wash lavatory is not accessible
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
- Food handlers are not wearing proper hair restraints.
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08/03/2009 | Routine |
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