- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- 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.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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02/25/2011 | Reinspection |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Non-food contact equipment is not maintained in good repair.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floor is not sloped to drain.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- 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.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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02/16/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Critical: Rodents are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Premises not kept free of pests using approved methods of pest management.
- There are unnecessary items on the premises.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- 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.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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02/02/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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11/03/2009 | Routine |
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