- Walls/ceilings or attached equipment are not in good repair.
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08/14/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Equipment and utensils are not air-dried.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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03/13/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
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10/18/2011 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- In use food utensils are not stored with the handles above the top of the food.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
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03/10/2011 | Complaint |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored in a clean dry location
- Openings are not protected against the entry of rodents or insects.
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10/07/2010 | Routine |
- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are not stored with the handles above the top of the food.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handler is wearing jewelry on arms or hands.
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04/14/2010 | Reinspection |
- 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.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler's are wearing nail polish or artificial nails.
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03/24/2010 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Single use gloves were used for more than one purpose.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- A valid permit to operate is not posted in a conspicuous location.
- Food handler is wearing jewelry on arms or hands.
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08/28/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Ice dispensing utensils were not stored in a clean protected location.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Ice dispensing utensils were not stored in a clean protected location.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- A valid permit to operate is not posted in a conspicuous location.
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02/05/2009 | Routine |
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