PETER PAUSE RESTAURANT

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Inspection history

1. Jun 28, 2019

   ✕
   9 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Pesticide application not supervised by a certified applicator
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

2. Mar 27, 2017

   ✕
   2 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Jul 13, 2015

   ✓

4. Jun 21, 2013

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Oct 4, 2012

   ✕
   1 violation

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

6. Oct 18, 2011

   ✓
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • 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)

7. Dec 20, 2010

   ✓

8. Dec 1, 2009

   ✓
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • 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)

9. Mar 11, 2009

   ✕
   5 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Improper use and storage of clean, sanitized equipment and utensils

10. Sep 23, 2008

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

11. Nov 20, 2007

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions

12. May 23, 2007

    ✓
    1 violation

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

13. Sep 27, 2006

    ✓

14. Mar 8, 2006

    ✓

15. Oct 4, 2005

    ✕
    3 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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)

16. Apr 19, 2005

    ✓

17. Jun 14, 2004

    ✓

18. Nov 13, 2003

    ✓

19. Jun 19, 2002

    ✓

20. Dec 12, 2001

    ✕

21. Nov 16, 2000

    ✓

22. Aug 15, 2000

    ✓

23. Oct 29, 1999

    ✓