- Single use/single service articles are not stored at least six (6) inches off the floor
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
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09/30/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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12/15/2010 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- 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
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- 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.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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05/19/2010 | Routine |
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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10/15/2009 | Reinspection |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Toilet does not have an open-front toilet seat.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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09/24/2009 | Routine |
- 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
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Toilet does not have an open-front toilet seat.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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03/23/2009 | Reinspection |
- 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: Employee was using tobacco products in a food preparation, storage or service area.
- An accurate ambient air temperature-measuring device is not provided.
- 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
- Single-service and single-use articles are reused
- 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 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
- In use food utensils are not stored on a clean dry surface.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet does not have an open-front toilet seat.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Dry wipe cloths are not laundered as necessary.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- 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: Employee was using tobacco products in a food preparation, storage or service area.
- An accurate ambient air temperature-measuring device is not provided.
- 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
- Single-service and single-use articles are reused
- 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 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
- In use food utensils are not stored on a clean dry surface.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet does not have an open-front toilet seat.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Dry wipe cloths are not laundered as necessary.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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02/09/2009 | Routine |
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