- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Food handlers are not wearing proper hair restraints.
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11/08/2012 | Routine |
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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08/06/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- 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
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Cloths used for wiping spills are used for other purposes.
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01/31/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
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02/09/2011 | Reinspection |
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Outside waste receptacles were not kept closed.
- Hot and cold water is not provided in the garbage receptacle cleaning area.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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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02/02/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Single-service and single-use articles are reused
- 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.
- 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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11/22/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Rodents are present in the establishment.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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02/04/2010 | Routine |
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