- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils 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.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/11/2012 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
- Walls/ceilings or attached equipment are not in good repair.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
|
09/11/2012 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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 stored at least six (6) inches off the floor
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
|
05/16/2012 | Routine |
- Food scoop is constructed without a handle.
- 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- Equipment and utensils are not air-dried.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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05/16/2012 | Routine |
| No violation noted during this evaluation. | 05/15/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
|
05/10/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
- Hand wash lavatory is not accessible
- Hand wash lavatory is not equipped with at least 85?F water.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
02/29/2012 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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02/29/2012 | Routine |
| No violation noted during this evaluation. | 01/13/2012 | Complaint |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
|
12/01/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Openings are not protected against the entry of rodents or insects.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
11/30/2011 | Routine |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
11/30/2011 | Routine |
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
|
11/17/2011 | Routine |
| No violation noted during this evaluation. | 11/17/2011 | Routine |
| No violation noted during this evaluation. | 09/20/2011 | Reinspection |
| No violation noted during this evaluation. | 09/20/2011 | Reinspection |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
|
09/14/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
|
09/14/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- 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.
|
09/13/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- 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.
|
09/13/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
- Hand wash lavatory is not accessible
- 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.
- 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.
|
06/07/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- 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.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/07/2011 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- 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.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A valid permit to operate is not posted in a conspicuous location.
|
03/25/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A valid permit to operate is not posted in a conspicuous location.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A valid permit to operate is not posted in a conspicuous location.
|
03/25/2011 | Routine |
- 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.
- 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.
|
11/17/2010 | Routine |
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- In use food utensils are not stored with the handles above the top of the food.
- 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.
|
11/17/2010 | Routine |
- Food scoop is constructed without a handle.
- An accurate ambient air temperature-measuring device is not provided.
|
08/13/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- The hand wash lavatory is used for purpose other than hand washing.
|
07/13/2010 | Routine |
| No violation noted during this evaluation. | 03/03/2010 | Routine |
- In use food utensils are not stored with the handles above the top of the food.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
03/03/2010 | Routine |
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- In use food utensils are not stored with the handles above the top of the food.
- Hand wash lavatory is not accessible
|
12/11/2009 | Routine |
| No violation noted during this evaluation. | 08/26/2009 | Reinspection |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
|
08/17/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
08/17/2009 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- In use food utensils are not stored with the handles above the top of the food.
|
05/13/2009 | Routine |
| No violation noted during this evaluation. | 05/13/2009 | Routine |
- Food is not stored in a clean, covered container.
- Hand wash lavatory is not accessible
- Food is not stored in a clean, covered container.
- Hand wash lavatory is not accessible
|
01/30/2009 | Routine |
| No violation noted during this evaluation. | 01/30/2009 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
|
01/21/2009 | Routine |
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