- 229.168 (d) (2) (A) (i) use toxics according to la. Toxic chemicals not used as directed by law. Use toxic chemicals as dictated by law. OBSERVED TOWEL SANITIZERS TO BE TOO STRONG OF CONCENTRATION (OVER 100PPM CHLORINE). CHLORINE CONCENTRATION SHOULD REMAIN BETWEEN 50-100PPM CHLORINE.
- Registering and successfully completing a Food Manager Certification course. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, A CITY CERTIFICATION, BE PRESENT AND SHOW PROOF. AT TIME OF INSPECTION NO MANAGER HAD A FOOD MANAGERS CERTIFICATION.
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03/28/2016 | 94 |
- Registering and successfully completing a Food Manager Certification course. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, BE PRESENT AND SHOW PROOF.
- 229.167 (p) (5) improper use of sinks. Employee washing rag in hand sink. Use this sink is for handwashing only. OBSERVED AN EMPLOYEE WASH A RAG IN THE HANDWASHING SINK. DISCONTINUE USING THE HANDWASHING SINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING.
- 229.165 (m) (2)non food contact dirty. EQUIPMENT NOT CLEAN. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED FOOD & NON-FOOD CONTACT SURFACES OF EQUIPMENT NOT CLEANED.
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12/18/2015 | 90 |
- Exposure time for sanitizing less than 30 seconds. Equipment must remain in sanitizer for 30 seconds or more. OBSERVED THREE COMPARTMENT SINK NOT SET UP PROPERLY DURING INSPECTION - WASH, SANITIZE AND RINSE. THE THREE COMPARTMENT SINK SHOULD BE SET UP PROPERLY TO WASH, RINSE AND SANITIZE.
- 229.165 (q)food contact not sanitized. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED IMPROPERLY WASHED DISHES SET ASIDE FOR USE AND NOT REWASHED TO PROPERLY SANITIZE DISHES.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON ON DUTY DURING ALL HOURS OF BUSINESS MUST BE PRESENT AND ABLE TO SHOW PROOF OF HAVING A VALID FOOD MANAGERS CERTIFICATION OR THE CITY CERTIFICATE. OBSERVED NO MANAGER WITH A FOOD MANAGERS CERTIFICATION CARD.
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07/21/2015 | 91 |
- 229.167 (p) (5) improper use of sinks. Employee storing utensils in hand sink. Use this sink is for handwashing only. INSPECTOR WITNESSED UTENSILS IN HAND WASHING SINK.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items away from food and other items needing protection by spacing or partitioning. INSPECTOR WITNESSED BLEACH CONTAINER ABOVE THE THREE COMPARTMENT SINK. ALL TOXIC ITEMS MUST BE STORED BELOW WAIST LEVEL OR IN A DESIGNATED AREA.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
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01/05/2015 | 90 |
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic containers that hold food items. Food contact equipment must be in good repair. INSPECTOR FOUND CONTAINER CRACKED AND CUTTING BOARD CRACKED/BROKEN AND BEING USED ON LINE.
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06/11/2014 | 97 |
- 229.168 (c) (1) toxics stored. INSPECTOR FOUND BLEACH CONTAINER STORED ABOVE THE THREE (3) COMPARTMENT SINK. ALL TOXIC ITEMS MUST BE STORED IN A DESIGNATED AREA OR BELOW WAIST LEVEL.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use any chemicals for sanitization according to manufactures directions. INSPECTOR FOUND NO SANITIZER IN THE SANITIZER COMPARTMENT. PROPER CONCENTRARION OF SANITIZER IS BETWEEN 50-100PPM CHLORINE.
- 229.168 (d) (2) (A) (i) use toxics according to la. Toxic chemicals not used as directed by law. INSPECTOR FOUND TOWEL SANITIZER BUCKETS TO BE AT 200 PPM CONCENTRATION. THIS IS CONSIDERED TOXIC. BUCKET WERE REDONE.
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11/07/2013 | 94 |
| No violation noted during this evaluation. | 06/18/2013 | 100 |
| No violation noted during this evaluation. | 12/14/2012 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for hand washing only. Observed employee dumping left over pooled eggs into hand washing sink, then rinsing out bucket.
- 229.164 (v) (5) Donated foods - damaged, etc. Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be donated. Observed green bean can dented. Manager on duty set can aside to be exchanged.
- 229.165 (m) (1) (A)not clean. Provide for ice machine to be cleaned; visible mold located inside ice machine. Please ensure all ice scoops are stored either on a sanitary surface and/or in the ice with handle accessible.
- Please properly store scoop for bulk items where handle does not contamintate food content. Observed plastic spoon laying inside bulk pepper.
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04/06/2011 | 85 |
- Please provide for all cold held potentially hazardous foods to be maintained at a temperature of 41 degrees farenheit or below. Please provide a HACCP for food items whose temperatures are not maintained in cold holding units. In this case, ribs must be consumed within 4 hrs., and discarded there after--using time/temperature control.
- Please provide for all hot held potentially hazardous foods to be maintained at 135 degrees farenheit or above. Sausage shall be rapidly reheated to 165 degrees farenheit, and then placed in warmer to maintain temperature at 135 degrees farenheit.
- (a). Please provide for all stored food items (dry or refrigerated) to be protected and covered. (b). Please provide a scoop with handle for all bulk items, and properly store where handle does not contaminate food contents, i.e. salt & pepper mixed contaminated by unknown substance , as well as plastic spoons--contents discarded.
- Please provide for walk-in cooler to be properly working to maintain cold held potentially hazardous foods at 41 degrees farenheit or below.
- Please provide for sanitizing solutions to be at a concentration of 50-100 ppm; tested at 200 , which is considered toxic for food contact surfaces.
- Please provide for all food contact & non food contact surfaces to be maintained clean & sanitary. (a). Provide for ice machine to be professionally cleaned; its surface demonstrates visible mold. To include, please provide for ice scoop to be stored either on a sanitary surface and/or in the ice with handle accessible. (b). Please provide for all racks to be cleaned and sanitized. (walk-in cooler & dry racks). (c). Please provide for all worn equipment and utensils to be discarded to prevent physical hazards. For example, plastic covers used to cover bulk foods in walk-in cooler that have cracks & breaks.
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02/22/2010 | 77 |
- Provide for walk-in cooler to be equipped with a thermometer properly working and properly calibrated at /- 2 degrees farenheit. To include, thermometer shall be visible.
- Provide for all food contact and non-food contact surfaces to be clean and sanitary. (1). Provide for rack or shelving used to store dry wares to be cleaned and sanitized, as well as storing trays away clean and sanitary. (2). Provide for ceiling tiles located above shelving where a small amount of wares are stored to be cleaned, and free of build-up. (3). Provide for fans and surfaces in the same area to be cleaned and sanitized--visible dirt is present. (4). Provide for ice machine to be professionally clean--some mold is present upon its surface. (5). Provide for utensils to be stored away propery--should not be stored behind three compartment sink.
- Provide proper date labels for all refrigerated potentially hazardous foods with a consume by date--7 days including preperation date. For example, large buckets of dressing and cooked chicken require date labels.
- Provide for all toxic chemicals to be properly labeled and properly stored. In addition, provide for sanitizing solutions to be changed out when no longer effective.
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11/19/2009 | 87 |
| No violation noted during this evaluation. | 05/29/2009 | 90 |
| No violation noted during this evaluation. | 02/17/2009 | 94 |
| No violation noted during this evaluation. | 11/24/2008 | 80 |
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