No violation noted during this evaluation. | 11/10/2015 | Re-Inspection | RE-INSPECTION FOR CRITICAL VIOLATIONS ONLY: ALL VIOLATIONS CORRECTED
REINSPECTION FOR NON CRITICAL VIOLATIONS ON OR ABOUT 2 WEEKS |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- In use food dispensing utensils improperly stored
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
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11/02/2015 | Inspection | REINSPECTION ON OR ABOUT 72 HOURS |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/02/2015 | Inspection | |
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