- Critical: Food was prepared in a non-permitted facility.
- Critical: Packaged food is not labeled as specified by law.
- Critical: Equipment and/or utensils are not constructed of approved materials.
- Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Drain boards are not self-draining
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Openings are not protected against the entry of rodents or insects.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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.
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08/05/2010 | Pre-opening |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Drain boards are not provided on the three compartment sinks
- Drain boards are not self-draining
- 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 at least six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- There are unnecessary items on the premises.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- 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 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.
- 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.
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09/21/2009 | Pre-opening |
| No violation noted during this evaluation. | 02/20/2009 | Pre-opening |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room door is not tight fitting and self-closing.
- The toilet room fixtures are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- A utility sink with hot and cold water is not provided.
- There were insufficient number of receptacles for garbage.
- Outdoor garbage storage area surface is not constructed of non-absorbent material.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room door is not tight fitting and self-closing.
- The toilet room fixtures are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- A utility sink with hot and cold water is not provided.
- There were insufficient number of receptacles for garbage.
- Outdoor garbage storage area surface is not constructed of non-absorbent material.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
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01/23/2009 | Pre-opening |
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