06D (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 26, 2013
14
02B (Critical Violations - Food Temperature)
02D (Critical Violations - Food Temperature)
04C (Critical Violations - Food Protection)
Apr 16, 2013
19
02G (Critical Violations - Food Temperature)
04J (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
09C (General Violations Conditions - Food Source)
Mar 28, 2013
28
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 06, 2012
5
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 27, 2011
5
04L (Critical Violations - Food Protection)
Oct 03, 2011
22
Violation descriptions:
02B - Hot food item not held at or above 140F.
02D - Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140F within 2 hours.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04J - Unprotected food re-served.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06F - Wiping cloths dirty or not stored in sanitizing solution.
09C - Thawing procedures improper.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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