- EMPLOYEE PRACTICES - HAND WASHING
A FOOD HANDLER WAS OBSERVED NOT PROPERLY WASHING HANDS BEFORE HANDLING FOOD OR CLEAN UTENSILS.
- FOOD TEMPERATURE- COOLING/C&D
POTENTIALLY HAZARDOUS FOOD ARE IMPROPERLY COOLED. THE FOOD IS CONDEMNED AND DESTROYED. REFER TO C&D FORM
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
- PERMIT - SUBMIT PLANS
THE FACILITY HAS BEEN REMODELED OR ALTERED WITHOUT PRIOR SUBMISSION OF PLANS FOR REVIEW AND APPROVAL BY EHD.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
- HANDWASH SINK - SPLASHGUARD
A SPLASHGUARD AT THE HANDWASH SINK IN THE FOOD PREPARATION AREA IS INADEQUATE OR NOT PROVIDED.
- EQUIPMENT MAINTENANCE- INOPERABLE, DISREPAIR
FOOD STORAGE OR FOOD HOLDING EQUIPMENT IS INOPERABLE OR IN DISREPAIR.
- FOOD STORAGE- FOOD PROTECTION
FOOD AND/OR FOOD RELATED ITEMS ARE NOT STORED SO AS TO BE PROTECTED FROM CONTAMINATION.
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05/17/2012 | ROUTINE |
- SIGNS- HANDWASHING
THE REQUIRED SIGNS NOTIFYING FOOD EMPLOYEES TO WASH THEIR HANDS ARE NOT POSTED AND/OR CLEARLY VISIBLE AT THE HAND WASHING LAVATORIES.
- FOOD STORAGE- FOOD PROTECTION
FOOD AND/OR FOOD RELATED ITEMS ARE NOT STORED SO AS TO BE PROTECTED FROM CONTAMINATION.
- HANDWASH SINK - SPLASHGUARD
A SPLASHGUARD AT THE HANDWASH SINK IN THE FOOD PREPARATION AREA IS INADEQUATE OR NOT PROVIDED.
- FACILITY MAINTENANCE- WALLS, CEILINGS
WALL AND/OR CEILING SURFACES ARE DETERIORATED AND/OR DAMAGED.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- EQUIPMENT MAINTENANCE- PLUMBING INOPERABLE
PLUMBING FIXTURES ARE LEAKING OR IN DISREPAIR.
- PERMIT - SUBMIT PLANS
THE FACILITY HAS BEEN REMODELED OR ALTERED WITHOUT PRIOR SUBMISSION OF PLANS FOR REVIEW AND APPROVAL BY EHD.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
- EMPLOYEE PRACTICES- INADEQUATE HAND WASHING
A FOOD HANDLER WAS OBSERVED NOT THOROUGHLY WASHING HIS/HER HANDS BEFORE HANDLING FOOD OR CLEAN UTENSILS.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
- FOOD TEMPERATURE- COLD HOLDING/C&D
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
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12/01/2011 | ROUTINE |
- PREVIOUS VIOLATIONS CORRECTED
VIOLATIONS OBSERVED DURING THE PREVIOUS INSPECTION(S) HAVE BEEN CORRECTED.
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08/03/2011 | FOLLOW-UP |
- FACILITY MAINTENANCE- WALLS, CEILINGS
WALL AND/OR CEILING SURFACES ARE DETERIORATED AND/OR DAMAGED.
- PEST CONTROL- HOLES, GAPS, CREVICES
THE FACILITY IS NOT MAINTAINED TO PREVENT HARBORAGE AREAS FOR VERMIN.
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
- EQUIPMENT MAINTENANCE- PLUMBING INOPERABLE
PLUMBING FIXTURES ARE LEAKING OR IN DISREPAIR.
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07/28/2011 | FOLLOW-UP |
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
- EQUIPMENT SANITATION- EQUIPMENT MATERIALS
EQUIPMENT/UTENSILS USED IN THE PREPARATION AND DISPLAY OF FOOD ARE NOT NON-TOXIC, NON-CORROSIVE, ARE NOT CONSTRUCTED, INSTALLED OR MAINTAINED TO BE EASILY CLEANED, OR ARE NOT KEPT CLEAN AND IN GOOD REPAIR.
- PEST CONTROL- HOLES, GAPS, CREVICES
THE FACILITY IS NOT MAINTAINED TO PREVENT HARBORAGE AREAS FOR VERMIN.
- EQUIPMENT MAINTENANCE- INOPERABLE, DISREPAIR
FOOD STORAGE OR FOOD HOLDING EQUIPMENT IS INOPERABLE OR IN DISREPAIR.
- FACILITY MAINTENANCE- WALLS, CEILINGS
WALL AND/OR CEILING SURFACES ARE DETERIORATED AND/OR DAMAGED.
- FOOD HANDLING- FOOD SCOOP FOR NON-PHF
A UTENSIL WITHOUT A HANDLE IS USED TO DISPENSE FOOD.
- FOOD STORAGE- FOOD ON FLOOR
FOOD IS STORED DIRECTLY ON THE FLOOR.
- FOOD STORAGE-CROSS CONTAMINATION/RAW MEAT
RAW FOOD OF ANIMAL ORIGIN IS STORED ABOVE OR NEXT TO OTHER FOOD PRODUCTS THAT MAY BE CONTAMINATED BY THE RAW ANIMAL PRODUCT.
- FOOD TEMPERATURE- COLD HOLDING/C&D
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
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07/26/2011 | ROUTINE |
- FOOD STORAGE- SPOILED/DAMAGED FOOD
SPOILED, DAMAGED, RECALLED OR UNLABELED FOOD IS STORED WITH FOOD INTENDED FOR HUMAN CONSUMPTION.
- PEST CONTROL- HOLES, GAPS, CREVICES
THE FACILITY IS NOT MAINTAINED TO PREVENT HARBORAGE AREAS FOR VERMIN.
- EQUIPMENT SANITATION- UNSANITARY CONDITIONS
EQUIPMENT IS UNCLEAN AND MAINTAINED IN AN UNSANITARY CONDITION.
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
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02/23/2011 | ROUTINE |
- EQUIPMENT MAINTENANCE- INOPERABLE, DISREPAIR
FOOD STORAGE OR FOOD HOLDING EQUIPMENT IS INOPERABLE OR IN DISREPAIR.
- THERMOMETER- REFRIGERATION UNIT
AN ACCURATE THERMOMETER IS NOT PROVIDED IN THE REFRIGERATION UNIT(S).
- PERMIT - SUBMIT PLANS
THE FACILITY HAS BEEN REMODELED OR ALTERED WITHOUT PRIOR SUBMISSION OF PLANS FOR REVIEW AND APPROVAL BY EHD.
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
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10/27/2010 | ROUTINE |
- PERMIT - SUBMIT PLANS
THE FACILITY HAS BEEN REMODELED OR ALTERED WITHOUT PRIOR SUBMISSION OF PLANS FOR REVIEW AND APPROVAL BY EHD.
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
- EQUIPMENT MAINTENANCE- INOPERABLE, DISREPAIR
FOOD STORAGE OR FOOD HOLDING EQUIPMENT IS INOPERABLE OR IN DISREPAIR.
- FOOD TEMPERATURE- COLD HOLDING/C&D
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
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06/24/2010 | ROUTINE |
- PREVIOUS VIOLATIONS CORRECTED
VIOLATIONS OBSERVED DURING THE PREVIOUS INSPECTION(S) HAVE BEEN CORRECTED.
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02/23/2010 | FOLLOW-UP |
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
- MOST RECENT INSPECTION REPORT
A COPY OF THE LAST INSPECTION REPORT IS NOT AVAILABLE AT THE FACILITY.
- VERMIN- SELF-CLOSING DEVICE
THE EXTERIOR DOOR IS NOT PROVIDED WITH A SELF-CLOSING DEVICE TO MAINTAIN THE DOOR CLOSED AND PREVENT THE ENTRANCE OF VERMIN.
- THERMOMETER- REFRIGERATION UNIT
AN ACCURATE THERMOMETER IS NOT PROVIDED IN THE REFRIGERATION UNIT(S).
- STORAGE- SOILED LINENS
SOILED LINEN, APPAREL, OR TOWELS ARE NOT STORED IN AN APPROVED MANNER.
- FACILITY MAINTENANCE- WALLS, CEILINGS
WALL AND/OR CEILING SURFACES ARE DETERIORATED AND/OR DAMAGED.
- STORAGE- EMPLOYEE ITEMS
EMPLOYEE PERSONAL ITEMS ARE NOT STORED SEPARATE FROM FOOD AND UTENSIL STORAGE AND PREPARATION AREAS.
- EMPLOYEE PRACTICES- CONTAMINATION
AN EMPLOYEE WAS OBSERVED COMMITTING AN ACT THAT MAY CONTAMINATE OR ADULTERATE FOOD.
- EQUIPMENT SANITATION- WIPING CLOTH STORAGE
SOILED, UNSANITARY WIPING CLOTH(S) ARE NOT STORED IN A SANITIZING SOLUTION BETWEEN USES.
- UTENSIL WASHING & SANITIZATION- METHOD
UTENSILS AND/OR EQUIPMENT ARE NOT CLEANED AND SANITIZED AS REQUIRED.
- EQUIPMENT SANITATION- WIPING CLOTH SANITIZER
THE SANITIZING SOLUTION FOR STORAGE OF WIPING CLOTHS USED REPEATEDLY TO WIPE FOOD CONTACT SURFACES IS NOT MAINTAINED AT THE REQUIRED CONCENTRATION.
- FOOD TEMPERATURE- COLD HOLDING/REPAIR
THE REFRIGERATION UNIT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD IS MAINTAINED ABOVE 41 DEGREES FAHRENHEIT.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
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02/09/2010 | ROUTINE |
- UTENSIL WASHING & SANITIZATION- CHEMICAL MACHINE
THE SANITIZER SOLUTION FOR THE FINAL RINSE AT THE DISHWASHING MACHINE IS NOT MAINTAINED AT THE REQUIRED CONCENTRATION IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS.
- MANAGEMENT & PERSONNEL- FOOD SAFETY
THE PERSON IN CHARGE AND/OR ONE OR MORE FOOD EMPLOYEES AT THE FACILITY DO NOT HAVE ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
- FOOD STORAGE- COMMON NAME
WORKING CONTAINERS OF FOOD REMOVED FROM THE ORIGINAL PACKAGING IS STORED IN UNLABELED CONTAINERS.
- FOOD HANDLING- DILIGENT PREPARATION
POTENTIALLY HAZARDOUS FOODS ARE LEFT UNATTENDED AT ROOM TEMPERATURE.
- VERMIN- DOOR GAP
THE EXTERIOR DOOR HAS A GAP OF GREATER THAN 1/4 INCH ON THE BOTTOM, TOP, OR SIDE.
- VERMIN- SELF-CLOSING DEVICE
THE EXTERIOR DOOR IS NOT PROVIDED WITH A SELF-CLOSING DEVICE TO MAINTAIN THE DOOR CLOSED AND PREVENT THE ENTRANCE OF VERMIN.
- VERMIN- AIR CURTAIN
AN APPROVED AIR CURTAIN IS NOT PROVIDED OR MAINTAINED AT THE DELIVERY DOOR TO PREVENT THE ENTRANCE OF FLYING INSECTS.
- FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT (OR 45 DEGREES FAHRENHEIT AS ALLOWED) AT ALL TIMES.
- THERMOMETER- REFRIGERATION UNIT
AN ACCURATE THERMOMETER IS NOT PROVIDED IN THE REFRIGERATION UNIT(S).
- UTENSIL WASHING & SANITIZATION- METHOD
UTENSILS AND/OR EQUIPMENT ARE NOT CLEANED AND SANITIZED AS REQUIRED.
- EQUIPMENT MAINTENANCE- DIRECT CONNECTION
EQUIPMENT IS CONNECTED DIRECTLY TO THE SEWER.
- FOOD HANDLING- THAWING C&D
POTENTIALLY HAZARDOUS FOODS ARE IMPROPERLY THAWED. FOOD IS CONDEMNED AND DESTROYED. REFER TO C & D FORM.
- FOOD STORAGE-CROSS CONTAMINATION BY RAW MEAT/C & D
RAW FOOD OF ANIMAL ORIGIN IS STORED ABOVE OR NEXT TO OTHER FOOD PRODUCTS AND HAVE CAUSED CONTAMINATION OF THE OTHER FOOD. THE CONTAMINATED FOOD IS CONDEMNED AND MUST BE DESTROYED. REFER TO C&D FORM.
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09/23/2009 | ROUTINE |
- LIGHTING
ADEQUATE LIGHTING IS NOT PROVIDED IN ALL AREAS WHERE FOOD IS PREPARED OR STORED, WHERE UTENSILS AND EQUIPMENT ARE CLEANED OR STORED, OR IN JANITORIAL AREAS OR THE RESTROOMS.
- VERMIN- DOOR GAP
THE EXTERIOR DOOR HAS A GAP OF GREATER THAN 1/4 INCH ON THE BOTTOM, TOP, OR SIDE.
- FOOD STORAGE- FOOD PROTECTION
FOOD AND/OR FOOD RELATED ITEMS ARE NOT STORED SO AS TO BE PROTECTED FROM CONTAMINATION.
- FOOD STORAGE- COMMON NAME
WORKING CONTAINERS OF FOOD REMOVED FROM THE ORIGINAL PACKAGING IS STORED IN UNLABELED CONTAINERS.
- EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
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03/26/2009 | ROUTINE |
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