Safety Inspections

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

Corrected During Inspection

Non-critical

Every food premise shall be provided with employee hand washing stations.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

• The floor or floor coverings must be tight, smooth and non-absorbent.
• The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
• The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.

Not in Compliance

Non-critical

Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.

• Construct and arrange the the room in a manner permitting thorough cleaning.
• Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

• Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

• The floor or floor coverings must be tight, smooth and non-absorbent.
• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
• The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.

Not in Compliance

Non-critical

Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.

• Construct and arrange the the room in a manner permitting thorough cleaning.
• Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

• The floor or floor coverings must be tight, smooth and non-absorbent.
• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
• The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

• Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.