- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floors are not clean.
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06/29/2012 | Routine |
- The toilet room fixtures are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handler is wearing jewelry on arms or hands.
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03/28/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/20/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Toilet paper is not provided in the toilet room.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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06/28/2011 | Routine |
- 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.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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03/11/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Ice dispensing utensils were not stored in a clean protected location.
- Equipment and utensils are not air-dried.
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12/03/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- Floors are not clean.
- 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.
- 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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09/20/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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06/17/2010 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handler is wearing jewelry on arms or hands.
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01/12/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Equipment and utensils are not air-dried.
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12/10/2009 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not in good repair.
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09/24/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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04/15/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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02/19/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Mops are not hung and/or stored to facilitate air drying.
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02/17/2009 | Routine |
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