- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored in a clean, covered container.
- Plumbing is not maintained.
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10/18/2012 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
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06/06/2012 | Routine |
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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07/05/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
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02/12/2010 | Routine |
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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.
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06/29/2009 | Pre-opening |
No violation noted during this evaluation. | 05/19/2009 | Routine |
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