| No violation noted during this evaluation. | 07/26/2012 | Routine |
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
02/22/2012 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
|
10/26/2011 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Food handlers are not wearing proper hair restraints.
|
08/05/2011 | Routine |
- Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
|
05/06/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- 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.
- A current state food safety certificate is not conspicuously posted.
|
02/10/2011 | Routine |
- Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Equipment and/or utensils are not constructed of approved materials.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- A current state food safety certificate is not conspicuously posted.
|
12/01/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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 six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
|
07/28/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored in an approved location.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- 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.
|
05/04/2010 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
|
01/14/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Working containers of chemicals are not labeled.
- A current state food safety certificate is not conspicuously posted.
- 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.
|
10/23/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
|
07/07/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
04/06/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- In use food utensils are not stored with the handles above the top of the food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- In use food utensils are not stored with the handles above the top of the food.
|
01/09/2009 | Routine |
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