- Food is not stored in a clean, covered container.
- Walls/ceilings or attached equipment are not clean.
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01/25/2012 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Single use gloves were used for more than one purpose.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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01/14/2011 | Routine |
- An accurate product temperature-measuring device is not provided.
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- Toilet facilities are not conveniently located and accessible at all times.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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07/07/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Single-service and single-use articles are reused
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01/14/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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02/13/2009 | Routine |
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