- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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11/21/2011 | Routine |
| No violation noted during this evaluation. | 09/13/2011 | Reinspection |
- Critical: Equipment and/or utensils are not constructed of approved materials.
- Critical: Material used to construct food contact equipment is not safe.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- In use food utensils are not stored with the handles above the top of the food.
- Toilet does not have an open-front toilet seat.
- Floor is not maintained level or in good repair.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
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09/09/2011 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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06/09/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
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03/01/2011 | Routine |
- Food is not stored in a clean, covered container.
- Toilet does not have an open-front toilet seat.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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12/10/2010 | 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 under refrigeration, was not disposed of after 7 days.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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09/03/2010 | Routine |
- Food is not stored in a clean, covered container.
- In use food utensils are not stored with the handles above the top of the food.
- Toilet does not have an open-front toilet seat.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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06/17/2010 | Routine |
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Potentially hazardous foods are not properly thawed.
- Toilet does not have an open-front toilet seat.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/28/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Food is not stored in a clean, covered container.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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11/02/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Outside waste receptacles were not kept closed.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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04/28/2009 | Routine |
| No violation noted during this evaluation. | 04/03/2009 | Reinspection |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/25/2009 | Routine |
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