- Critical: Food-contact surfaces are not being sanitized before use.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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05/01/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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01/10/2012 | Routine |
No violation noted during this evaluation. | 09/06/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Condiments are not kept in containers that provide protection from contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- 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.
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08/18/2011 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
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01/25/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Cloths used for wiping spills are used for other purposes.
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07/14/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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03/15/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Hand wash lavatory is not accessible
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/21/2009 | Routine |
- 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.
- Ice dispensing utensils were not stored in a clean protected location.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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05/27/2009 | Routine |
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