- Critical: Flies are present in the establishment.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Floors are not smooth and easily cleanable.
- 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.
- 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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03/13/2012 | Complaint |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A current state food safety certificate is not conspicuously posted.
- The insect control device is located above a food preparation area.
- Walls/ceilings or attached equipment are not clean.
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12/28/2010 | Reinspection |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Drain boards are not provided on the three compartment sinks
- 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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12/14/2010 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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
- Clean equipment/utensils are not stored in a clean dry location
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- 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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12/07/2010 | Complaint |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- An accurate ambient air temperature-measuring device is not provided.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Food handler's are wearing nail polish or artificial nails.
- Food handlers are not wearing proper hair restraints.
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09/30/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- Floors are not clean.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Walls/ceilings or attached equipment are not clean.
- 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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03/08/2010 | Routine |
- 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.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Floors are not clean.
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09/18/2009 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate product temperature-measuring device is not provided.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate product temperature-measuring device is not provided.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/14/2009 | Routine |
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