- 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.
- Toilet paper is not provided in the toilet room.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not in good repair.
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06/18/2012 | Routine |
- An accurate product temperature-measuring device is not provided.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A utility sink with hot and cold water is not provided.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Mops are not hung and/or stored to facilitate air drying.
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01/26/2012 | Reinspection |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Critical: Rodents are present in the establishment.
- 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.
- An accurate product 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 surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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.
- Equipment is not disassembled as necessary to allow access of the detergent solution to all parts.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Toilet does not have an open-front toilet seat.
- There are unnecessary items on the premises.
- Floors are not clean.
- 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 in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
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01/18/2012 | Complaint |
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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01/03/2011 | Reinspection |
- Critical: Rodents are present in the establishment.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room fixtures are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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12/20/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- 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
- Floors are not clean.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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02/08/2010 | Routine |
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