- Food unprotected by cross-contamination by proper storage.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
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08/12/10 | A |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Potentially hazardous foods improperly thawed.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Sewage not disposed into public sewer or approved facility. Cross-connections or back siphonage present.
- Foods not stored off the floor.
- Required labels not present on food or containers of food. Required signs not posted.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- No effective measures to control pests. Pest control devices not maintained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
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08/11/10 | X |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
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05/27/10 | A |
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected by cross-contamination by proper storage.
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
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05/18/10 | C |
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