| No violation noted during this evaluation. | 02/13/2012 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
|
01/20/2012 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
01/18/2012 | Routine |
- There are unnecessary items on the premises.
|
11/29/2010 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- A current state food safety certificate is not conspicuously posted.
|
11/04/2010 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- A current state food safety certificate is not conspicuously posted.
- 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.
|
10/27/2010 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- 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.
|
10/21/2010 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Hand wash lavatory is not equipped with at least 85?F water.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
10/19/2010 | Routine |
- Plumbing is not maintained.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- 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.
|
09/29/2009 | Routine |
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