- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/15/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Hand wash lavatory is not accessible
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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09/27/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food scoop is constructed without a handle.
- 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 continuously flowing.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
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06/24/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- A covered waste can is not provided in the ladies toilet room.
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03/31/2011 | Routine |
| No violation noted during this evaluation. | 12/23/2010 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food is not stored in an approved location.
- Ice dispensing utensils were not stored in a clean protected location.
- 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.
- Hand wash lavatory is not equipped with at least 85?F water.
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12/21/2010 | 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.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
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08/24/2010 | Routine |
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