| No violation noted during this evaluation. | 09/18/2012 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
|
10/10/2011 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- Mops are not hung and/or stored to facilitate air drying.
|
07/11/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
06/16/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- Food handlers are not wearing proper hair restraints.
|
04/12/2011 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
|
01/05/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
10/22/2010 | Routine |
| No violation noted during this evaluation. | 07/29/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Walls/ceilings or attached equipment are not in good repair.
|
06/01/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Equipment and utensils are being cloth dried.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
|
01/13/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Mops are not hung and/or stored to facilitate air drying.
|
09/08/2009 | Routine |
| No violation noted during this evaluation. | 06/24/2009 | Reinspection |
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not clean.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
|
06/17/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- Food handlers are not wearing proper hair restraints.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
|
03/12/2009 | Routine |
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