- Plumbing is not maintained.
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07/09/2012 | Reinspection |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- 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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06/20/2012 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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01/05/2012 | Routine |
No violation noted during this evaluation. | 12/22/2011 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Mechanical ventilation of sufficient number/capacity is not provided.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/21/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floor is not maintained level or in good repair.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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05/11/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
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07/21/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Rodents are present in the establishment.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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07/19/2010 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- 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
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- Equipment and utensils are not air-dried.
- 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.
- Floors are not smooth and easily cleanable.
- 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.
- Mechanical ventilation of sufficient number/capacity is not provided.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
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05/04/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- Equipment and utensils are not air-dried.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not smooth and easily cleanable.
- Floors 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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07/09/2009 | Routine |
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