- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A valid permit to operate is not posted in a conspicuous location.
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08/17/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Maintenance cleaning tools are not stored properly.
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12/07/2011 | Routine |
- Outside waste receptacles were not kept closed.
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05/31/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
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12/10/2010 | Routine |
- 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.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Openings are not protected against the entry of rodents or insects.
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02/11/2010 | Routine |
No violation noted during this evaluation. | 06/11/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- 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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05/13/2009 | Routine |
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