06C (Critical Violations - Personal Hygiene & Other Food Protection)
09D (General Violations Conditions - Food Source)
Feb 27, 2007
No
26
04P (Critical Violations - Food Protection)
02H (Critical Violations - Food Temperature)
04K (Critical Violations - Food Protection)
04N (Critical Violations - Food Protection)
Feb 06, 2007
No
25
04O (Critical Violations - Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 17, 2006
No
17
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
04P - Other live animal present in facility's food and/or non-food areas.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09D - Food contact surface not properly maintained.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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