06D (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 08, 2012
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
04M (Critical Violations - Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Jan 26, 2012
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04A - Food Protection Certificate not held by supervisor of food operations.
04D - Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09C - Thawing procedures improper.
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10H - Food service operation occurring in room used as living or sleeping quarters.