- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- 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.
|
08/21/2012 | Routine |
| No violation noted during this evaluation. | 02/10/2012 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Outside waste receptacles were not kept closed.
- 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.
|
07/05/2011 | Routine |
| No violation noted during this evaluation. | 04/04/2011 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Hand wash lavatory is not accessible
- 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.
|
03/29/2011 | Routine |
| No violation noted during this evaluation. | 12/23/2010 | Reinspection |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Toilet paper is not provided in the toilet room.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
12/22/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
06/25/2010 | Routine |
| No violation noted during this evaluation. | 03/15/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Potentially hazardous foods are not properly thawed.
- Food is stored where it is exposed to splash, dust, or other contamination
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
03/11/2010 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Floors are not clean.
|
12/18/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
|
07/23/2009 | Complaint |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Food is not stored six (6) inches off the floor.
- 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.
|
05/07/2009 | Routine |
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
|
02/13/2009 | Routine |
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