- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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04/13/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
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02/03/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Single use/single service articles are not stored at least six (6) inches off the floor
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10/26/2009 | Routine |
No violation noted during this evaluation. | 07/08/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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04/09/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
|
02/12/2009 | Routine |
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