- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Roaches are present in the establishment.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- 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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12/19/2011 | Routine |
| No violation noted during this evaluation. | 01/27/2011 | Reinspection |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
12/14/2010 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- 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.
|
07/12/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored with the handles above the top of the food.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
|
05/07/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Walls/ceilings or attached equipment are not clean.
|
12/14/2009 | Routine |
- Critical: Rodents are present in the establishment.
- Floors are not clean.
|
07/02/2009 | Reinspection |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Rodents are present in the establishment.
- Critical: Containers of poisonous or toxic materials are not labeled with a legible manufacturer's label.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact equipment is not maintained in good repair.
- 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 as to eliminate exposure to splash, dust or contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
|
06/29/2009 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Bulk containers are not properly labeled.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The ware washing machine is not provided with a water temperature-measuring device.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- 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.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Bulk containers are not properly labeled.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The ware washing machine is not provided with a water temperature-measuring device.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- 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.
|
01/14/2009 | Routine |
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