| No violation noted during this evaluation. | 09/28/2012 | Routine |
- Bulk containers are not properly labeled.
|
02/22/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Walls/ceilings or attached equipment are not in good repair.
|
10/26/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- In use food utensils are not stored with the handles above the top of the food.
- Walls/ceilings or attached equipment are not in good repair.
|
08/30/2011 | Routine |
- Food is not stored in a clean, covered container.
- Walls/ceilings or attached equipment are not in good repair.
|
05/06/2011 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
|
02/15/2011 | Routine |
- Critical: Rodents are present in the establishment.
- Openings are not protected against the entry of rodents or insects.
|
11/18/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
|
09/09/2010 | Routine |
- In use food utensils are not stored with the handles above the top of the food.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
|
05/18/2010 | Routine |
- Openings are not protected against the entry of rodents or insects.
|
02/12/2010 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Openings are not protected against the entry of rodents or insects.
|
11/04/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Floor is not maintained level or in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
|
08/31/2009 | 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.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
|
05/08/2009 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Floor is not maintained level or in good repair.
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Floor is not maintained level or in good repair.
|
01/09/2009 | Routine |
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