- Non-food contact equipment is not maintained in good repair.
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11/05/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Food handler's are wearing nail polish or artificial nails.
- Food handler is wearing jewelry on arms or hands.
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05/25/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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02/03/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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11/04/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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08/03/2011 | Routine |
No violation noted during this evaluation. | 05/12/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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02/25/2011 | Routine |
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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12/03/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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03/19/2010 | Routine |
No violation noted during this evaluation. | 01/14/2010 | Routine |
No violation noted during this evaluation. | 10/20/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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10/13/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- The hand wash lavatory is used for purpose other than hand washing.
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07/02/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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04/06/2009 | Routine |
- Hand wash lavatory is not accessible
- Hand wash lavatory is not accessible
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01/13/2009 | Routine |
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