10E (General Violations Conditions - Facility Maintenance)
04O (Critical Violations - Food Protection)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 26, 2007
No
13
02B (Critical Violations - Food Temperature)
04N (Critical Violations - Food Protection)
Jun 15, 2006
No
12
Violation descriptions:
02B - Hot food item not held at or above 140F.
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.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
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.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
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.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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