BY DAVE — Risk Score 7/10 | DineSafe+Inspection History
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM EQUIPMENT NOT REGULARLY USED - SEC. 7(1)(F)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorUSE TOWEL USED FOR OTHER PURPOSE FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(C)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●SignificantUSE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
Pass
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN RINSE WATER AT 82 C - SEC. 20(1)(A)(II)(A)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM MATERIALS NOT REGULARLY USED - SEC. 7(1)(F)
- ●MinorFood premise not maintained to permit sanitary maintenance of ceilings - Sec. 7(1)(d)
- ●MinorFood premise not maintained with floors in good repair in food-handling room - Sec. 7(1)(g)
- ●NA - Not ApplicableFail to ensure completion of food handling training by food handler or supervisor - Sec. 32
- ●SignificantUse dirty cloth for cleaning food contact surface - Sec. 16(b)
- ●SignificantUse multi-service articles not in good repair - Sec. 8(1)(b)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●SignificantFail to sanitize utensils as often as necessary - Sec. 21(2)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)