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03/22/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Ice dispensing utensils were not stored in a clean protected location.
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01/21/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not in good repair.
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10/19/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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02/25/2010 | 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 current state food safety certificate is not conspicuously posted.
- 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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11/10/2009 | 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.
- 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.
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08/10/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Potentially hazardous foods are not properly thawed.
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05/14/2009 | Routine |
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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02/12/2009 | Routine |
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