- Potentially hazardous foods are not properly thawed.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Hand wash lavatory is not accessible
- 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.
- Food handlers are not wearing proper hair restraints.
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09/26/2012 | Routine |
- 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.
- Floors are not clean.
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04/02/2012 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- 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.
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
- The insect control device is located above a food preparation area.
- Walls/ceilings or attached equipment are not clean.
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03/19/2012 | Complaint |
| No violation noted during this evaluation. | 08/18/2011 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Flies are present in the establishment.
- Critical: Employee with a cut, burn, or other wound on wrist, hand, or other exposed portion of the arm was preparing food without wearing an impermeable bandage and glove.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate product temperature-measuring device is not provided.
- 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 finished to a smooth, easily cleanable surface.
- Equipment and utensils are not air-dried.
- In use food utensils are stored in water that is not continuously flowing.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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07/27/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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 finished to a smooth, easily cleanable surface.
- Openings are not protected against the entry of rodents or insects.
- Food handlers are not wearing proper hair restraints.
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12/16/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Single-service and single-use articles are reused
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/13/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
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10/14/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- 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.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not accessible
- 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 toilet room door is not tight fitting and self-closing.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- The insect control device is located above a food preparation area.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/30/2009 | Routine |
- Single-service and single-use articles are reused
- Clean equipment/utensils 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.
- Single-service and single-use articles are reused
- Clean equipment/utensils 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.
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01/29/2009 | Routine |
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