- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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05/19/2011 | Routine |
No violation noted during this evaluation. | 10/13/2010 | Reinspection |
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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07/07/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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05/12/2010 | Routine |
- 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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01/20/2010 | Routine |
No violation noted during this evaluation. | 11/24/2009 | Routine |
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
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04/06/2009 | 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: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Walls/ceilings or attached equipment are not clean.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Walls/ceilings or attached equipment are not clean.
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01/09/2009 | Routine |
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