- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- 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.
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09/22/2009 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The toilet room door is not tight fitting and self-closing.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/21/2009 | Routine |
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