| No violation noted during this evaluation. | 06/05/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Toilet does not have an open-front toilet seat.
|
08/30/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored in a clean, covered container.
|
05/17/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Equipment and utensils are being cloth dried.
- Toilet does not have an open-front toilet seat.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
11/30/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Toilet does not have an open-front toilet seat.
|
09/09/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
06/02/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
03/04/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory is used for purpose other than hand washing.
|
12/22/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
|
09/02/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food scoop is constructed without a handle.
- Floor is not maintained level or in good repair.
- Employees are using hand sanitizers not in accordance with state and federal regulations
|
06/05/2009 | Routine |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet does not have an open-front toilet seat.
- Floor is not maintained level or in good repair.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
03/25/2009 | Routine |
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