- Walls/ceilings or attached equipment are not clean.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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09/18/2012 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The toilet room is not mechanically vented to the outside atmosphere
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/16/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- A covered waste can is not provided in the ladies toilet room.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
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12/07/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- An easily accessible and readable data plate is not affixed to the ware washing machine.
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05/03/2010 | Routine |
- Critical: Food meets the definition of adulterated.
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11/10/2009 | Routine |
| No violation noted during this evaluation. | 04/15/2009 | Routine |
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