- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored on a clean dry surface.
- 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.
- Toilet does not have an open-front toilet seat.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Mops are not hung and/or stored to facilitate air drying.
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10/23/2012 | 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
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01/21/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- In use food utensils are stored in water that is not continuously flowing.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Maintenance cleaning tools are not stored properly.
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02/17/2010 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
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07/06/2009 | Reinspection |
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