- Non-food contact equipment is not maintained in good repair.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
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07/31/2012 | Routine |
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floors 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.
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02/17/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Openings are not protected against the entry of rodents or insects.
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08/04/2011 | Routine |
| No violation noted during this evaluation. | 01/10/2011 | Reinspection |
- An accurate ambient air temperature-measuring device is not provided.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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01/06/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
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11/04/2010 | Routine |
| No violation noted during this evaluation. | 10/07/2010 | Reinspection |
- Critical: Roaches are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Floors are not clean.
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10/04/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors 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.
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08/09/2010 | Routine |
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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06/08/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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02/18/2010 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
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02/18/2010 | Routine |
- Outside waste receptacles were not kept closed.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
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12/03/2009 | Reinspection |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
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11/19/2009 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Floors are not clean.
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11/04/2009 | Routine |
| No violation noted during this evaluation. | 08/26/2009 | Complaint |
| No violation noted during this evaluation. | 08/07/2009 | Reinspection |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Plumbing is not maintained.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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07/31/2009 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
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07/31/2009 | Routine |
| No violation noted during this evaluation. | 05/28/2009 | Reinspection |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
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05/21/2009 | Complaint |
| No violation noted during this evaluation. | 04/14/2009 | Reinspection |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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04/09/2009 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Openings are not protected against the entry of rodents or insects.
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04/09/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
- Floors are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
- Floors are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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01/14/2009 | Routine |
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