- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Working containers of chemicals are not labeled.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- 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.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
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11/30/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
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01/20/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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06/01/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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06/22/2009 | Routine |
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