- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- The ware washing machine is not provided with a water temperature-measuring device.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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09/25/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Food is stored where it is exposed to splash, dust, or other contamination
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
|
03/27/2012 | Routine |
- Equipment and utensils are not air-dried.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
|
10/04/2011 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
|
03/22/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
|
09/21/2010 | Routine |
- Food is not stored in a clean, covered container.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
|
02/18/2010 | Routine |
| No violation noted during this evaluation. | 09/19/2009 | Reinspection |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- The ware washing machine is not provided with a water temperature-measuring device.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The wash solution in manual warewashing is maintained at less than 110°F.
- Plumbing is not maintained.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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09/17/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/27/2009 | Routine |
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