Latest published violations
- −1Code 6-501.12
Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under the hand washings ink.
- −4Inspection remark
420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//No Certified Manager onsite during the inspection.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in RI cooler holding yogurt drink.
- −5Inspection remark
Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)//Clean Meat slicer and cutting board located in the food prep area.