- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- 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
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Toilet facilities are not conveniently located and accessible at all times.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Dressing rooms/areas are not provided for employees.
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08/27/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- 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
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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07/27/2011 | Reinspection |
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- 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.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- 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
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- The toilet room fixtures are not clean.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- 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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07/26/2011 | Routine |
| No violation noted during this evaluation. | 02/22/2010 | Reinspection |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not in good repair.
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01/21/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The toilet room fixtures are not clean.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not in good repair.
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01/20/2010 | Complaint |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not equipped with at least 85?F water.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room fixtures are not clean.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Dressing rooms/areas are not provided for employees.
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11/02/2009 | Complaint |
- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not clean.
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07/02/2009 | Reinspection |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Refrigerated potentially hazardous food was received at a temperature greater than 41°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Outside waste receptacles were not kept closed.
- 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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07/01/2009 | Routine |
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