- Critical: Food meets the definition of adulterated.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food is stored under a possible source of contamination.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
10/04/2012 | Routine |
| No violation noted during this evaluation. | 06/23/2012 | Complaint |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- A valid permit to operate is not posted in a conspicuous location.
|
06/22/2012 | Complaint |
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
|
05/31/2012 | Routine |
- Critical: Single use gloves were not discarded when damaged or soiled.
- Ice dispensing utensils were not stored in a clean protected location.
- A valid permit to operate is not posted in a conspicuous location.
|
02/28/2012 | Routine |
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Plumbing is not maintained.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
|
10/13/2011 | Routine |
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
03/31/2011 | Routine |
- Critical: Single use gloves were used for more than one purpose.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- A valid permit to operate is not posted in a conspicuous location.
|
02/15/2011 | Routine |
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- A valid permit to operate is not posted in a conspicuous location.
|
10/07/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
03/08/2010 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
|
07/30/2009 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- The insect control device is located above a food preparation area.
- Floor is not maintained level or in good repair.
|
04/07/2009 | Routine |
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