- RESTROOMS- HAND SINK SOAP, TOWELS
THE SOAP AND/OR PAPER TOWELS ARE NOT PROVIDED IN A DISPENSER AT THE HAND WASH SINK IN RESTROOM(S).
- MANAGEMENT & PERSONNEL- FOOD PROTECTION MANAGER CERTIFICATION
DOCUMENTATION IS NOT PROVIDED TO VERIFY THAT THE OWNER OR A FOOD EMPLOYEE OF THE FACILITY HAS SUCCESSFULLY PASSED AN ACCREDITED FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION.
- EQUIPMENT SANITATION- EQUIPMENT MATERIALS
EQUIPMENT/UTENSILS USED IN THE PREPARATION AND DISPLAY OF FOOD ARE NOT NON-TOXIC, NON-CORROSIVE, ARE NOT CONSTRUCTED, INSTALLED OR MAINTAINED TO BE EASILY CLEANED, OR ARE NOT KEPT CLEAN AND IN GOOD REPAIR.
- EQUIPMENT SANITATION- CUTTING SURFACES
CUTTING BLOCKS, BOARDS OR SURFACES ARE NOT RESURFACED AS NEEDED TO BE EFFECTIVELY CLEANED AND SANITIZED.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT AT ALL TIMES.
- EQUIPMENT MAINTENANCE- PLUMBING INOPERABLE
PLUMBING FIXTURES ARE LEAKING OR IN DISREPAIR.
- EMPLOYEE PRACTICES- INADEQUATE HAND WASHING
A FOOD HANDLER WAS OBSERVED NOT THOROUGHLY WASHING HIS/HER HANDS BEFORE HANDLING FOOD OR CLEAN UTENSILS.
- EQUIPMENT SANITATION- EVERY FOUR HOURS
EQUIPMENT USED TO PREPARE POTENTIALLY HAZARDOUS FOOD IS NOT CLEANED AND SANITIZED EVERY FOUR HOURS AS REQUIRED.
- EQUIPMENT SANITATION- WIPING CLOTH SANITIZER
THE SANITIZING SOLUTION FOR STORAGE OF WIPING CLOTHS USED REPEATEDLY TO WIPE FOOD CONTACT SURFACES IS NOT MAINTAINED AT THE REQUIRED CONCENTRATION.
- STORAGE- CLEAN LINENS
CLEAN LINEN/APPAREL ARE STORED IN AN UNAPPROVED LOCATION.
- EQUIPMENT MAINTENANCE- UNUSED EQUIPMENT
INOPERABLE OR UNUSED ITEMS AND EQUIPMENT ARE STORED AT THE FACILITY.
- FACILITY SANITATION- UNSANITARY CONDITION
THE PREMISES AND/OR FLOORS, WALLS, OR CEILING ARE IN AN UNSANITARY CONDITION.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
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02/16/2016 | ROUTINE |
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT AT ALL TIMES.
- PREVIOUS VIOLATIONS CORRECTED
VIOLATIONS OBSERVED DURING THE PREVIOUS INSPECTION(S) HAVE BEEN CORRECTED.
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04/22/2015 | FOLLOW-UP |
- EQUIPMENT MAINTENANCE- PLUMBING INOPERABLE
PLUMBING FIXTURES ARE LEAKING OR IN DISREPAIR.
- EMPLOYEE PRACTICES- HAND WASH FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS AND SOAP, OR ARE IN DISREPAIR.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT AT ALL TIMES.
- EQUIPMENT MAINTENANCE- EXHAUST HOOD
MECHANICAL EXHAUST VENTILATION IS NOT PROVIDED AS REQUIRED TO REMOVE SMOKE, GREASE, HEAT OR VAPORS FROM THE FACILITY.
- VERMIN- AIR CURTAIN
AN APPROVED AIR CURTAIN IS NOT PROVIDED OR MAINTAINED AT THE DELIVERY DOOR TO PREVENT THE ENTRANCE OF FLYING INSECTS.
- UTENSIL STORAGE
UTENSILS ARE STORED IN AN UNAPPROVED AREA/MANNER.
- STORAGE- JANITORIAL ITEMS
JANITORIAL EQUIPMENT AND SUPPLIES ARE STORED IN THE FOOD PREPARATION, FOOD STORAGE OR UTENSIL AREAS.
- NOTICE OF INSPECTION REPORT POSTED
A NOTICE ADVISING PATRONS THAT THE MOST RECENT INSPECTION REPORT IS AVAILABLE IS NOT POSTED.
- MANAGEMENT & PERSONNEL- FOOD PROTECTION MANAGER CERTIFICATION
DOCUMENTATION IS NOT PROVIDED TO VERIFY THAT THE OWNER OR A FOOD EMPLOYEE OF THE FACILITY HAS SUCCESSFULLY PASSED AN ACCREDITED FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION.
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04/20/2015 | ROUTINE |
- EQUIPMENT MAINTENANCE- LIGHT SHIELDS
SHATTERPROOF SHIELDS ARE NOT PROVIDED FOR LIGHT FIXTURE(S) IN THE FOOD PREPARATION, OPEN FOOD STORAGE AREAS OR UTENSIL WASHING AREAS.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
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05/21/2014 | FOLLOW-UP |
- EMPLOYEE PRACTICES- INADEQUATE HAND WASHING
A FOOD HANDLER WAS OBSERVED NOT THOROUGHLY WASHING HIS/HER HANDS BEFORE HANDLING FOOD OR CLEAN UTENSILS.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
- FOOD TEMPERATURE- REHEATING WITHIN TWO HOURS
POTENTIALLY HAZARDOUS FOOD REHEATED FOR HOT HOLDING IS NOT REHEATED TO 165 DEGREES FAHRENHEIT WITHIN TWO HOURS.
- EQUIPMENT MAINTENANCE- LIGHT SHIELDS
SHATTERPROOF SHIELDS ARE NOT PROVIDED FOR LIGHT FIXTURE(S) IN THE FOOD PREPARATION, OPEN FOOD STORAGE AREAS OR UTENSIL WASHING AREAS.
- VERMIN- AIR CURTAIN
AN APPROVED AIR CURTAIN IS NOT PROVIDED OR MAINTAINED AT THE DELIVERY DOOR TO PREVENT THE ENTRANCE OF FLYING INSECTS.
- VERMIN- OPEN DOOR
THE EXTERIOR DOOR OF THE FACILITY IS MAINTAINED OPEN ALLOWING THE ENTRANCE OF VERMIN INTO THE FACILITY.
- HANDWASH SINK - SPLASHGUARD
A SPLASHGUARD AT THE HANDWASH SINK IN THE FOOD PREPARATION AREA IS INADEQUATE OR NOT PROVIDED.
- FOOD PROTECTION- SELF-SERVE UTENSILS
NO UTENSILS ARE PROVIDED FOR CONSUMER USE AT THE SELF-SERVICE FOOD DISPLAY.
- STORAGE- JANITORIAL ITEMS
JANITORIAL EQUIPMENT AND SUPPLIES ARE STORED IN THE FOOD PREPARATION, FOOD STORAGE OR UTENSIL AREAS.
- MANAGEMENT & PERSONNEL- FOOD PROTECTION MANAGER CERTIFICATION
DOCUMENTATION IS NOT PROVIDED TO VERIFY THAT THE OWNER OR A FOOD EMPLOYEE OF THE FACILITY HAS SUCCESSFULLY PASSED AN ACCREDITED FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION.
- FOOD TEMPERATURE- HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR ABOVE 135 DEGREES FAHRENHEIT OR AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
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04/18/2014 | ROUTINE |
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