- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- 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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07/30/2012 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Single-service and single-use articles are reused
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- 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.
- Food handlers are not wearing proper hair restraints.
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04/09/2012 | Routine |
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
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12/21/2011 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- 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.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- 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.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Walls/ceilings or attached equipment are not clean.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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04/14/2011 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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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12/21/2010 | Complaint |
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/19/2010 | Complaint |
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/16/2010 | Reinspection |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A covered waste can is not provided in the ladies toilet room.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/04/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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 using tobacco products in a food preparation, storage or service area.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- A covered waste can is not provided in the ladies toilet room.
- 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 handlers are not wearing proper hair restraints.
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02/01/2010 | Routine |
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
|
07/23/2009 | Routine |
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