- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- 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.
- 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.
- Food handler is wearing jewelry on arms or hands.
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07/13/2010 | Complaint |
- Critical: Unapproved chemicals are used in the food establishment.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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05/20/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- 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.
- 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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01/12/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- 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.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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09/17/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- 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.
- Food handlers are not wearing proper hair restraints.
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05/28/2009 | Routine |
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