- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not in good repair.
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12/10/2009 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not in good repair.
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11/18/2009 | Complaint |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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08/17/2009 | Reinspection |
- Critical: Flies are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
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08/10/2009 | Routine |
No violation noted during this evaluation. | 03/06/2009 | Reinspection |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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03/03/2009 | Reinspection |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- 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.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- 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.
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02/04/2009 | Reinspection |
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