- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- 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.
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11/08/2012 | Routine |
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
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07/31/2012 | Routine |
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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02/14/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
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07/28/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
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12/08/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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04/01/2010 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Outside waste receptacles were not kept closed.
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07/17/2009 | Routine |
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