- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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10/11/2011 | Routine |
| No violation noted during this evaluation. | 10/11/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
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01/06/2010 | Routine |
- A valid permit to operate is not posted in a conspicuous location.
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01/06/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- An approved alternative method of equipment and warewashing is not used.
- The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
- 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.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory is used for purpose other than hand washing.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- A valid permit to operate is not posted in a conspicuous location.
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11/30/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- 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 surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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11/30/2009 | Routine |
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