- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Bulk containers are not properly labeled.
- 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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12/15/2011 | Routine |
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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09/08/2011 | Routine |
| No violation noted during this evaluation. | 05/17/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Hand wash lavatory is not equipped with at least 85?F water.
- Floors are not clean.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
02/15/2011 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/14/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
06/18/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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.
|
03/12/2010 | Routine |
- Food is not stored six (6) inches off the floor.
- 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.
|
12/07/2009 | Routine |
| No violation noted during this evaluation. | 09/18/2009 | Routine |
- Critical: Rodents are present in the establishment.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
|
09/15/2009 | 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/18/2009 | Routine |
| No violation noted during this evaluation. | 02/17/2009 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- 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.
- Dry wipe cloths are not laundered as necessary.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- 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.
- Dry wipe cloths are not laundered as necessary.
|
02/12/2009 | Routine |
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