| No violation noted during this evaluation. | 08/09/2012 | Routine |
| No violation noted during this evaluation. | 01/09/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
|
01/06/2012 | Routine |
| No violation noted during this evaluation. | 01/06/2012 | Routine |
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Food was prepared in a non-permitted facility.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- 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.
- Hand wash lavatory is not accessible
- The toilet room fixtures are not clean.
|
07/19/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is stored where it is exposed to splash, dust, or other contamination
- 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.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Food handlers are not wearing proper hair restraints.
|
01/05/2011 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
|
10/13/2010 | 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.
- 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.
- A covered waste can is not provided in the ladies toilet room.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
07/22/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
|
04/14/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
01/28/2010 | Routine |
- Critical: Employee medications stored in the food refrigerator are not stored in a covered, leak proof, labeled container.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Equipment and utensils are being cloth dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Food handlers are not wearing proper hair restraints.
|
12/17/2009 | Routine |
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