- Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Roaches are present in the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- 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.
- Plumbing is not maintained.
- The toilet room fixtures are not clean.
- An approved grease trap is not installed.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outside waste receptacles were not kept closed.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- There were insufficient number of receptacles for garbage.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- 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.
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08/08/2012 | Pre-opening |
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