| No violation noted during this evaluation. | 01/03/2012 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- A covered waste can is not provided in the ladies toilet room.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
|
11/30/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
11/10/2010 | 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.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
|
04/20/2010 | Routine |
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
|
01/05/2010 | Reinspection |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
10/26/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Packaged food is not labeled as specified by law.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- 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 in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
09/24/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
|
05/20/2009 | Pre-opening |
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