GENERAL ELECTRIC POWER SYSTEMS #40

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Inspection history

1. Oct 17, 2024

   ✓
   3 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • 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)
   • Improper use and storage of clean, sanitized equipment and utensils

2. May 10, 2023

   ✓

3. Apr 3, 2019

   ✕
   2 violations

   • 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:Cooked or prepared foods are subject to cross-contamination from raw foods.

4. Oct 3, 2018

   ✓
   1 violation

   • 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)

5. Dec 4, 2017

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. May 25, 2017

   ✓

7. Dec 29, 2016

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

8. Dec 22, 2015

   ✕
   1 violation

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

9. Sep 5, 2014

   ✓

10. Dec 16, 2013

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

11. Jul 31, 2012

    ✓

12. Nov 10, 2011

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

13. Sep 15, 2011

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Insects, rodents present
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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)
    • In use food dispensing utensils improperly stored

14. Mar 18, 2011

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

15. Dec 21, 2010

    ✓

16. Nov 10, 2010

    ✓

17. Nov 4, 2009

    ✕
    3 violations

    • 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 kept at or above 140�F during hot holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

18. Feb 26, 2009

    ✕
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

19. May 22, 2008

    ✕
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

20. Dec 19, 2007

    ✓

21. May 29, 2007

    ✕
    2 violations

    • 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.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

22. Dec 14, 2006

    ✓
    1 violation

    • 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)

23. Dec 6, 2006

    ✕
    4 violations

    • 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:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

24. Jun 29, 2006

    ✓

25. Nov 2, 2005

    ✕
    1 violation

    • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.