- 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate product temperature-measuring device is not provided.
- Ice dispensing utensils were not stored in a clean protected location.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- 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.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
|
10/10/2012 | Routine |
| No violation noted during this evaluation. | 03/14/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- 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.
- 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.
- Hand wash lavatory is not equipped with at least 85?F water.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A utility sink with hot and cold water is not provided.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
02/24/2012 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Equipment and utensils are not air-dried.
- 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.
- Openings are not protected against the entry of rodents or insects.
- 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.
|
12/22/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are stored in water that is not continuously flowing.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
12/21/2009 | Routine |
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