| No violation noted during this evaluation. | 10/02/2012 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
- Equipment and utensils are being cloth dried.
|
09/18/2012 | Routine |
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not in good repair.
|
04/24/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
02/28/2012 | Routine |
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
|
11/16/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Frozen food is not maintained frozen.
|
09/16/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Walls/ceilings or attached equipment are not in good repair.
|
05/10/2011 | Routine |
| No violation noted during this evaluation. | 02/28/2011 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Equipment and utensils are being cloth dried.
|
11/10/2010 | Reinspection |
- Critical: Material used to construct food contact equipment is not safe.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Potentially hazardous foods are not properly thawed.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- 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.
|
09/14/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- 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.
|
04/28/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- 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.
|
03/09/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Working containers of chemicals are not labeled.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored with the handles above the top of the food.
- 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.
|
11/12/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
|
09/04/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- An accurate ambient air temperature-measuring device is not provided.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- 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.
|
04/24/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- An accurate ambient air temperature-measuring device is not provided.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- An accurate ambient air temperature-measuring device is not provided.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
|
02/27/2009 | Routine |
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