No violation noted during this evaluation. | 04/26/2012 | Reinspection |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Food is not stored six (6) inches off the floor.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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04/16/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- A valid permit to operate is not posted in a conspicuous location.
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11/17/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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11/17/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Openings are not protected against the entry of rodents or insects.
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06/21/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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06/21/2010 | Routine |
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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05/11/2009 | Routine |
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