- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Food is not stored in a clean, covered container.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Plumbing is not maintained.
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11/08/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Complaint |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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07/10/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Flies are present in the establishment.
- Critical: Rodents are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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07/03/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- 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.
|
04/03/2012 | Routine |
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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01/03/2012 | Routine |
- Critical: Flies are present in the establishment.
- Potentially hazardous foods are not properly thawed.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
10/27/2011 | Routine |
| No violation noted during this evaluation. | 03/22/2011 | Reinspection |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored in a dry location
- Food is stored where it is exposed to splash, dust, or other contamination
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment is not disassembled as necessary to allow access of the detergent solution to all parts.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Clean equipment/utensils are not stored in a clean dry location
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- There is litter on the premises.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Dry wipe cloths are not laundered as necessary.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Cloths used for wiping spills are used for other purposes.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- A valid permit to operate is not posted in a conspicuous location.
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03/10/2011 | Routine |
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