- Keep mortar away from boxes holding pancake mix/syrup in storage area. 229.168 (c) (1) toxics stored.
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02/23/2016 | 97 |
- Establishment needs to make sure handsoap and paper towels are at designated handwashing sink and not at the 3 compartment sink. 229.167 (e) (2) no soap.
- Establishment needs to make sure that at least one employee is food manager certified and physically present during hours of operation(food preparation/cooking/cleanup).
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09/03/2015 | 94 |
- 229.166 (i) (1) (A)HWS not accessible; Will need to make sure and keep handwashing sink free/accessible(do not store large bag of sausage in handwashing sink).
- Will need to make sure that a final sanitizer is used after washing/rinsing kitchenware/equipment; items should be immersed for at least 20 seconds with a concentration of 50-100 ppm. 229.165 (r) (3) (D)no sanitization.
- Establishment needs to make sure that at least one employee is food manager certified and is physically present during all hours of food operations; owner and another employee food manager certified, but not present.
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03/30/2015 | 91 |
- 229.166 (h) (1) (A)HWS not convenient; Will need to provide a separate sink within kitchen area that is designated only for employee handwashing; handsink across from kitchen in other room is not working and would be inconvenient because of the distance of where it is located now.
- Will need to make sure to renew food manager's certification; one showing within kitchen shows an expiration date of 9/18/2014. Establishment needs to make sure that their is at least one employee physically present for each 12 hour shift.
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09/30/2014 | 94 |
- Establishment needs to provide a handwashing sink closer to where food preparation is or establishment would need to get warewashing machine to work(sanitation either by hot water at 180 degrees F or 120 degrees F with a final sanitizer); right now the warewashing machine is not in use; right now there are 3 sinks in kitchen and these are being used for washing/rinsing/sanitizing; informed staff and management that employees should not be using the same compartment for washing hands and washing wares. 229.166 (h) (1) (A)HWS not convenient. 229.166 (h) (1) (A)HWS not convenient.
- No food manager available during inspection; provide at least one personnel/employee to be food manager certified and be physically present during hours of operation.
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04/01/2014 | 94 |
- Establishment needs to provide a handwashing sink closer to where food preparation is or establishment would need to get warewashing machine to work(sanitation either by hot water at 180 degrees F or 120 degrees F with a final sanitizer); right now the warewashing machine is not in use; right now there are 3 sinks in kitchen and these are being used for washing/rinsing/sanitizing; informed staff and management that employees should not be using the same compartment for washing hands and washing wares. 229.166 (h) (1) (A)HWS not convenient.
- Do not store pledge product next to coffee filters 229.168 (c) (1) toxics stored.
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09/24/2013 | 94 |
| No violation noted during this evaluation. | 03/21/2013 | 100 |
- Handwashing sink needs to be more accessible.
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08/30/2012 | 97 |
| No violation noted during this evaluation. | 02/21/2012 | 100 |
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/17/2011 | 97 |
- Ensure food items kept over 24 hours have date labels stating a use-by or discard date that is 7 days from prep date (prep day is day 1). No date labeling being used.
- Provide hand sink in kitchen. No hand sink in kitchen. Please have a hand sink inastalled by next routine inspection.
- Post the most curent routine inspection report. NO inspection report posted.
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05/25/2011 | 90 |
- Provide for all potentially hazardous foods to be labeled with a consume-by-date
- Provide literature for dish machine to show it reached proper temperature of 160F during rinse and 180F during sanitizing. Provide for dish machine to be accessible as well (cabinet preventing dish machine door from opening).
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06/03/2010 | 93 |
| No violation noted during this evaluation. | 03/03/2009 | 97 |
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