Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
Aug 23, 2011
97
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Feb 29, 2012
99
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
Sep 27, 2012
95
A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
All priority and priority foundation violations have been corrected during inspection.
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