- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Mops are not hung and/or stored to facilitate air drying.
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07/24/2012 | Routine |
- Openings are not protected against the entry of rodents or insects.
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11/03/2011 | Pre-opening |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Plumbing is not maintained.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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09/29/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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08/19/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Hand wash lavatory is not accessible
- Floor is not maintained level or in good repair.
- 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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11/06/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Clean equipment/utensils are not stored in a clean dry location
- 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.
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06/05/2009 | Routine |
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