1510 - The person in charge could not provide a food temperature measuring device. Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:dough mixer. Clean and sanitize these surfaces for food contact.
2830 - Repair molding Seal floor and wall juncture in rooms where water flush cleaning methods are used.
2920 - Toilet room door is not provided with a self-closing door Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
November 05, 2008 (Routine)
2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall. Provide a cover to the feminine napkin refuse container in the ladies room stall.
3030 - No disposable towels were provided at the hand washing lavatory . Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
October 01, 2007 (Routine)
Violation: 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
August 28, 2006 (Routine)
1800 - The nonfood contact surface of the cooling units has accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2830 - Floor and wall juncture in kitchen need to be caulked Seal floor and wall juncture in rooms where water flush cleaning methods are used.
3180 - Floor under cooking equipment and wall near the car opener noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.