- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
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11/09/2012 | Routine |
- Food is not stored in a clean, covered container.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
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06/22/2012 | Routine |
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
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08/09/2011 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
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01/13/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Potentially hazardous foods are not properly thawed.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
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07/21/2010 | Reinspection |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- Critical: Rodents are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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 handling soiled tableware in a manner which resulted in contamination of clean tableware.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Drain boards are not provided on the three compartment sinks
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- A valid permit to operate is not posted in a conspicuous location.
- Food handler is wearing jewelry on arms or hands.
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07/07/2010 | Complaint |
- Hand wash lavatory is not accessible
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05/11/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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10/14/2009 | Routine |
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