- Hand wash lavatory is not equipped with at least 85?F water.
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11/09/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
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01/19/2010 | Routine |
- Critical: Roaches are present in the establishment.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/30/2009 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Roaches are present in the establishment.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Roaches are present in the establishment.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/30/2009 | Routine |
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