No violation noted during this evaluation. | 07/27/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory is used for purpose other than hand washing.
|
10/10/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Flies are present in the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
|
11/05/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
|
12/22/2009 | Routine |
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