- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- 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 as to eliminate exposure to splash, dust or contamination.
- In use food utensils are stored in water that is not continuously flowing.
- Floors are not clean.
- 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.
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08/01/2012 | Routine |
- 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 drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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 as to eliminate exposure to splash, dust or contamination.
- In use food utensils are stored in water that is not continuously flowing.
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06/05/2012 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Food handlers are not wearing proper hair restraints.
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06/17/2011 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Flies are present in the establishment.
- 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.
- Openings are not protected against the entry of rodents or insects.
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06/14/2011 | Routine |
| No violation noted during this evaluation. | 06/25/2010 | Reinspection |
- Critical: Roaches are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- 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.
- Floors are not clean.
- 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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06/22/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory is used for purpose other than hand washing.
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08/07/2009 | Routine |
| No violation noted during this evaluation. | 05/19/2009 | Routine |
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