- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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08/21/2012 | Routine |
| No violation noted during this evaluation. | 05/10/2012 | Routine |
- Food is not stored in a clean, covered container.
- 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.
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03/08/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
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10/25/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
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09/01/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
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05/02/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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03/11/2011 | 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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12/08/2010 | 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.
- Food is not stored in a clean, covered container.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A covered waste can is not provided in the ladies toilet room.
- Floors are not clean.
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09/07/2010 | Routine |
- Mops are not hung and/or stored to facilitate air drying.
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05/13/2010 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
|
03/10/2010 | Routine |
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Mops are not hung and/or stored to facilitate air drying.
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11/30/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- 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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08/27/2009 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are not air-dried.
- Openings are not protected against the entry of rodents or insects.
- Mops are not hung and/or stored to facilitate air drying.
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05/21/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- 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.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- 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.
|
02/11/2009 | Routine |
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