- SANITIZATION RINSE- EQUIP AND UTENSILS SANITIZED - Equipment was not sanitized prior to to use or re-use as necessary.
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10/28/2014 | 89 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- HOT HOLDING TEMPERATURE - Potentially hazardous foods were not held at or above 140°F.
- BACKFLOW (AIR GAP) - The establishment did not have proper air gaps on food preparation or food containing devices, ie. food preparation sink, ice machine, ice holding containers.
- HANDWASHING- FUNCTIONING - Handsinks were not properly functioning, ie. leaking onto the floor, not draining, broken hot/cold water supply devices.
- OUTER OPENINGS - The facilities outer openings have not been tightly sealed to the outside to prevent the entry of pests.
- TOXICS LABELED - Toxic items were not labeled as to their contents.
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5/21/2014 | 72 |
No violation noted during this evaluation. | 7/25/2013 | 94 |
No violation noted during this evaluation. | 1/25/2013 | 94 |
- HOT HOLDING TEMPERATURE - Potentially hazardous foods were not held at or above 140°F.
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7/20/2012 | 86 |
No violation noted during this evaluation. | 1/26/2012 | 96 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- HOT HOLDING TEMPERATURE - Potentially hazardous foods were not held at or above 140°F.
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9/12/2011 | 93 |
- COOLING OF PHF FOOD - Potentially hazardous foods were not cooled from 140°F to 75°F in 2 hours and from 75°F to 41°F within 4 more hours.
- HANDWASHING- NUMBER - The establishment had an insufficient number of handsinks.
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4/11/2011 | 87 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- HOT HOLDING TEMPERATURE - Potentially hazardous foods were not held at or above 140°F.
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3/23/2011 | 90 |
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