| No violation noted during this evaluation. | 12/02/2010 | Reinspection |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is stored under a possible source of contamination.
- Non-food contact equipment is not maintained in good repair.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
|
11/24/2010 | Reinspection |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
11/16/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
|
08/26/2010 | Reinspection |
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
|
08/24/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
05/27/2010 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handler is wearing jewelry on arms or hands.
- Ice dispensing utensils were not stored in a clean protected location.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
05/12/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
|
02/12/2010 | Routine |
| No violation noted during this evaluation. | 11/23/2009 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A valid permit to operate is not posted in a conspicuous location.
|
11/04/2009 | Routine |
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
|
08/11/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Roaches are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Walls/ceilings or attached equipment are not clean.
|
08/06/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
|
06/04/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Food handlers are not wearing proper hair restraints.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
|
05/18/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
|
02/06/2009 | Routine |
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