- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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11/05/2012 | Routine |
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
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04/13/2012 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Single-service and single-use articles are reused
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/02/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
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06/07/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate product temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- An accurate product temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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06/07/2011 | Routine |
- Critical: Roaches are present in the establishment.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
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05/17/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- An accurate ambient air 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.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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10/26/2010 | 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: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
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04/07/2010 | Reinspection |
- 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: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Potentially hazardous foods are not properly thawed.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
- 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.
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04/06/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
- Food is not stored in a clean, covered container.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- 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 is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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08/26/2009 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- A valid permit to operate is not posted in a conspicuous location.
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03/20/2009 | Pre-opening |
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