- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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07/18/2012 | Routine |
No violation noted during this evaluation. | 04/11/2012 | Routine |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
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01/30/2012 | Routine |
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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11/02/2011 | Routine |
No violation noted during this evaluation. | 06/03/2011 | Routine |
No violation noted during this evaluation. | 03/14/2011 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment 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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07/22/2009 | Routine |
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