- FOOD TEMPERATURE- COLD HOLDING/C&D
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
- FOOD STORAGE-CROSS CONTAMINATION/RAW MEAT
RAW FOOD OF ANIMAL ORIGIN IS STORED ABOVE OR NEXT TO OTHER FOOD PRODUCTS THAT MAY BE CONTAMINATED BY THE RAW ANIMAL PRODUCT.
- EQUIPMENT MAINTENANCE- DIRECT CONNECTION
EQUIPMENT IS CONNECTED DIRECTLY TO THE SEWER.
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12/02/2015 | ROUTINE |
- 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.
- UTENSIL WASHING & SANITIZATION- TEST MATERIALS
TESTING EQUIPMENT AND/OR MATERIALS ARE NOT PROVIDED TO MEASURE THE SANITIZATION METHOD USED DURING WAREWASHING.
- PERMIT - LIMITATIONS
THE FACILITY IS OPERATED BEYOND THE LIMITATIONS OF THE PERMIT.
- PERMIT - SUBMIT PLANS
THE FACILITY HAS BEEN REMODELED OR ALTERED WITHOUT PRIOR SUBMISSION OF PLANS FOR REVIEW AND APPROVAL BY EHD.
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04/27/2015 | ROUTINE |
- EQUIPMENT MAINTENANCE- PLUMBING INOPERABLE
PLUMBING FIXTURES ARE LEAKING OR IN DISREPAIR.
- 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.
- EMPLOYEE PRACTICES- HAND WASH FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS AND SOAP, OR ARE IN DISREPAIR.
- EQUIPMENT SANITATION- WIPING CLOTHS
SOILED, UNSANITARY WIPING CLOTH(S) ARE USED TO WIPE FOOD PREPARATION EQUIPMENT AND/OR FOOD CONTACT SURFACES.
- 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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02/28/2014 | ROUTINE |
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- LIGHTING
ADEQUATE LIGHTING IS NOT PROVIDED IN ALL AREAS WHERE FOOD IS PREPARED OR STORED, WHERE UTENSILS AND EQUIPMENT ARE CLEANED OR STORED, OR IN JANITORIAL AREAS OR THE RESTROOMS.
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01/31/2013 | ROUTINE |
- WATER SUPPLY- POTABLE WATER HOSE STORAGE
THE HOSE USED TO CONVEY POTABLE WATER IS NOT STORED AND USED TO BE KEPT FREE OF CONTAMINATION.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
|
08/21/2012 | ROUTINE |
| No violation noted during this evaluation. | 02/22/2012 | ROUTINE |
| No violation noted during this evaluation. | 08/25/2011 | ROUTINE |
| No violation noted during this evaluation. | 02/07/2011 | ROUTINE |
| No violation noted during this evaluation. | 08/09/2010 | ROUTINE |
- THERMOMETER- REFRIGERATION UNIT
AN ACCURATE THERMOMETER IS NOT PROVIDED IN THE REFRIGERATION UNIT(S).
- 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.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- PEST CONTROL- HOLES, GAPS, CREVICES
THE FACILITY IS NOT MAINTAINED TO PREVENT HARBORAGE AREAS FOR VERMIN.
- FOOD STORAGE- FOOD PROTECTION
FOOD AND/OR FOOD RELATED ITEMS ARE NOT STORED SO AS TO BE PROTECTED FROM CONTAMINATION.
- FOOD HANDLING- FOOD SCOOP FOR NON-PHF
A UTENSIL WITHOUT A HANDLE IS USED TO DISPENSE FOOD.
- EQUIPMENT MAINTENANCE- DIRECT CONNECTION
EQUIPMENT IS CONNECTED DIRECTLY TO THE SEWER.
- SECURE CARBON DIOXIDE TANKS
PRESSURIZED CARBON DIOXIDE TANK(S) ARE NOT SECURELY FASTENED TO A RIGID STRUCTURE.
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01/05/2010 | ROUTINE |
| No violation noted during this evaluation. | 06/25/2009 | ROUTINE |
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- FOOD SOURCE & LABELING- PREPACKAGED FOOD
PREPACKAGED FOOD PRODUCTS ARE NOT ADEQUATELY LABELED.
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12/04/2008 | ROUTINE |
- EQUIPMENT MAINTENANCE- UNUSED EQUIPMENT
INOPERABLE OR UNUSABLE EQUIPMENT IS STORED AT THE FACILITY.
|
01/29/2007 | ROUTINE |
| No violation noted during this evaluation. | 01/19/2005 | ROUTINE |
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