- Critical: Packaged food is not labeled as specified by law.
- Ice dispensing utensils were not stored in a clean protected location.
- 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.
- Equipment and utensils are not air-dried.
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11/05/2012 | Reinspection |
- Critical: Packaged food is not labeled as specified by law.
- 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 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: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Flies are present in the establishment.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- 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.
- Drain boards are not self-draining
- The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are stored in water that is not continuously flowing.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Mops are not hung and/or stored to facilitate air drying.
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10/17/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/04/2012 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Food is not stored six (6) inches off the floor.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
01/30/2012 | Routine |
| No violation noted during this evaluation. | 08/10/2011 | Routine |
| No violation noted during this evaluation. | 04/21/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
|
01/11/2011 | Routine |
- 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 kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
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09/15/2010 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
02/09/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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06/16/2009 | Routine |
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