- Plumbing is not maintained.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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05/08/2012 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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12/16/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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06/08/2011 | Routine |
- Single use/single service articles 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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11/23/2010 | Routine |
- Food is not stored in a clean, covered container.
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04/29/2010 | Routine |
| No violation noted during this evaluation. | 10/19/2009 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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03/24/2009 | Reinspection |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- 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.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The insect control device is located above a food preparation area.
- There are unnecessary items on the premises.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Food handlers are not wearing proper hair restraints.
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03/20/2009 | Routine |
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