- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Bulk containers are not properly labeled.
- 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.
- Food scoop is constructed without a handle.
- 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.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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10/22/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Mops are not hung and/or stored to facilitate air drying.
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10/19/2011 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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07/09/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Maintenance cleaning tools are not stored properly.
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11/25/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
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04/08/2009 | Routine |
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