- Critical: The milk in the walk in is holding at 44 F. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The floor in the walk in is dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: The hand sink by the coffee brewer is being used as a dump/rinse sink. (3 penalty points)
- The floor surface at the kitchen entrance is not smooth, durable, easily cleanable and non-absorbent. Ceiling repairs have not been finished to be smooth, durable, easily cleanable, and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The area around the door by the three compartment sink is damaged and exposing structure. There are holes in the walls around pipes. The ceiling in the dish areas is damaged. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- The trench drain is dirty. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Dead cockroaches have not been removed from the premises. There are dead mice and droppings in a back store room and mouse droppings in the front service area. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
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1/5/2016 | Routine | 76 | Advise & Educate |
- Unsealed wood is used to support shelving. Cabinets in service area have exposed wood. (1 penalty point)
2 occurences.
- The ice machine door is not maintained properly to remaind in place. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The floor surface at the kitchen entrance is not smooth, durable, easily cleanable and non-absorbent. Ceiling repairs have not been finished to be smooth, durable, easily cleanable, and non-absorbent. (1 penalty point)
2 occurences.
- Critical: There are no hand drying provisions and the back hand sink. (3 penalty points)
- The area around the door by the three compartment sink is damaged and exposing structure. The ceiling is damaged around lighing fixtures. Areas of the floor are damaged and missing grout. (1 penalty point)
3 occurences.
- The walk in floor is dirty. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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4/28/2015 | Routine | 90 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Unsealed wood is used to support shelving. Cabinets in service area have exposed wood. (1 penalty point)
2 occurences.
- Critical: Not all food preparation and warewashing areas have convenient access to handwashing facilities. (6 penalty points)
- The floor surface at the kitchen entrance is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The area around the door by the three compartment sink is damaged and exposing structure. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A live mouse is in the kitchen (3 penalty points)
- Dead mice have not been removed from the premises. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. Nonfunctional equipment is stored in the kitchen. (1 penalty point)
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8/29/2014 | Routine | 84 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Milk is at 57 F in the walk in. (6 penalty points)
- Unsealed wood is used to support shelving. Cabinets in service area have exposed wood. (1 penalty point)
2 occurences.
- Critical: Equipment is being washed in a one campartment sink. (3 penalty points)
- Filters in the vent hood are missing and gapped. The can opener blade is not sharp enough to prevent creation of metal fragments. The walk in is holding at 57 F. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: Not all food preparation and warewashing areas have convenient access to handwashing facilities. (6 penalty points)
- The hand sink drain by the coffee grinder is leaking. (1 penalty point)
- Critical: Sinks in the warewashing machine area are not indirectly drained. (6 penalty points)
- The floor surface at the kitchen entrance is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is insufficient light intensity in various locations in the kitchen. (1 penalty point)
- The area around the door by the three compartment sink is damaged and exposing structure. Areas of the floor are missing grout. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Floor sinks are dirty. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Dead cockroaches and mice have not been removed from the premises. (1 penalty point)
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8/22/2014 | Routine | 62 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Unsealed wood is used to support shelving. Cabinets in service area have exposed wood. (1 penalty point)
2 occurences.
- Filters in the vent hood are missing and gapped. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- There is old molding food in the sinks in the warewashing machine area. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Not all food preparation and warewashing areas have convenient access to handwashing facilities. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: Sinks in the warewashing machine area are not indirectly drained. (6 penalty points)
- The floor surface at the kitchen entrance is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is insufficient light intensity in various locations in the kitchen. (1 penalty point)
- The area around the door by the three compartment sink is damaged and exposing structure. Areas of the floor are missing grout. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. Floor sinks are dirty. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Dead cockroaches and mice have not been removed from the premises. (1 penalty point)
- Items (such as artificial trees and flowers) that are unnecessary to the operation of the food establishment are stored in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A chemical spray bottle is stored next to coffee filters. (6 penalty points)
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8/27/2013 | Routine | 51 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Filters are missing in the vent hood. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- There is an accumulation of food debris under the grill. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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8/6/2012 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Milk machine is not clean. Kitchen shelves are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Various floor surfaces are damaged. Cabinets are in disrepair. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The floor is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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12/13/2011 | Routine | 83 | Advise & Educate |
- Critical: Liquid eggs are stored above bisquits in the walk in cooler. (6 penalty points)
- Critical: An opened package of deli meat lacks date marking. (6 penalty points)
- A CO2 tank is unrestrained. (1 penalty point)
- The mop sink is missing a knob. There is standing water by the tilt skillet. The floor drain is not properly draining. (2 penalty points)
2 occurences.
- Various lights are unshielded and some protective tubes are missing end caps. (1 penalty point)
- There are no hand drying provisions at the handsink. (3 penalty points)
- Several hood vents are missing. Various floor tiles are damaged. (2 penalty points)
2 occurences.
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12/4/2009 | Routine | 79 | Advise & Educate |
- Food handler cards could not be verified for all employees. (1 penalty point)
- Critical: Moldy cheese is in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: Opened packages of deli meat lack date marking. (6 penalty points)
- Ice buckets are stored on the floor upstairs. (1 penalty point)
- Critical: The chemical dispenser has an unapproved backflow prevention device. (3 penalty points)
- Critical: Equipment is stored in the handsink. Food equipment is washed in the handsink. (6 penalty points)
2 occurences.
- The dumpster lids are open. (1 penalty point)
- A light lacks protective shielding. (1 penalty point)
- There are no papertowels at the middle handsink. (3 penalty points)
- Floor tile grout is low in various areas. The floor drain and surrounding floor tile is damaged. Hood vents are missing above the griddle. Various wall tiles are damaged. The ceiling upstairs is damaged. Coving is damaged. Floor tiles upstairs are damaged. (3 penalty points)
7 occurences.
- Various floor sinks are dirty. (1 penalty point)
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12/19/2008 | Routine | 68 | Advise & Educate |
- The floor under the ice bin is dirty. (1 penalty point)
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2/23/2008 | Followup | 99 | Advise & Educate |
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