- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food-contact surfaces are not being sanitized before use.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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 stored in water that is not maintained at a minimum of 135°F.
- The hand wash lavatory is used for purpose other than hand washing.
- Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
- Carpet is installed in food preparation area.
- 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 clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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07/05/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The insect control device is located above a food preparation area.
- Carpet is installed in food preparation area.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handlers are not wearing proper hair restraints.
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01/12/2012 | Routine |
- 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 stored where it is exposed to splash, dust, or other contamination
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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07/05/2011 | Routine |
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