| No violation noted during this evaluation. | 10/29/2010 | Routine |
- The hand wash lavatory is used for purpose other than hand washing.
|
05/21/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
02/17/2010 | Routine |
- Critical: Roaches are present in the establishment.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
|
10/12/2009 | Routine |
- Critical: Flies are present in the establishment.
|
03/09/2009 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Flies are present in the establishment.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- The wash solution in manual warewashing is maintained at less than 110°F.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not equipped with at least 85?F water.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Flies are present in the establishment.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- The wash solution in manual warewashing is maintained at less than 110°F.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not equipped with at least 85?F water.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- A valid permit to operate is not posted in a conspicuous location.
|
02/26/2009 | Routine |
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