- Clean equipment/utensils are not stored in a clean dry location
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- 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.
- Openings are not protected against the entry of rodents or insects.
- 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.
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01/25/2011 | Reinspection |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: There is no hand washing lavatory installed in the food establishment.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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01/10/2011 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- The toilet room fixtures are not clean.
- Openings are not protected against the entry of rodents or insects.
- Properly installed floor drains are not provided in toilet rooms, seafood and meat markets or in all areas where flush cleaning methods are used.
- Food handlers are not wearing proper hair restraints.
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03/25/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or 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.
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08/26/2009 | Routine |
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