- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
- 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.
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08/31/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Potentially hazardous foods are not properly thawed.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- 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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11/03/2009 | Routine |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Single-service and single-use articles are reused
- 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.
- 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 at least six (6) inches off the floor.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room fixtures are not clean.
- A utility sink with hot and cold water is not provided.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- 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.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Single-service and single-use articles are reused
- 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.
- 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 at least six (6) inches off the floor.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room fixtures are not clean.
- A utility sink with hot and cold water is not provided.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- 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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02/27/2009 | Routine |
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