| No violation noted during this evaluation. | 02/09/2016 | 100 |
| No violation noted during this evaluation. | 09/04/2015 | 100 |
| No violation noted during this evaluation. | 08/26/2014 | 100 |
- The handsink and restroom did not have paper towels at the time of inspection. Ensure that all hand sinks are supplied with paper towels.
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08/09/2013 | 97 |
- Observed pitcher of milk at a temperature of 64.4 degrees F. Milk should be cold held at 41 degrees F or below.
- Observed powered general cleaner and jug of dish soap next to minute maid jugs and shakers on the shelve across from the hand sink. Do not store chemicals next to the food items.
- Observed employee improperly washing dishes. Wares were being washed with soap with water running. When washing wares in a 3 compartment sink the sink should be set up as follows: compart one is for washing with soap and hot water, compartment 2 is for rinsing with hot water and compartment 3 is for sanitizing with hot water and chlorine (50PPM) or any other sanitizer of choice that used per manufacturing instructions.
- Observed no thermometer inside of the refrigerator and establishment does not have a thermometer available to check and ensure food temperatures are in compliance. Have a readily accessible thermometer to check food temperatures and provide a thermometer for the refrigerator.
- Dispensers for the cereal had accumulated dust and debris on the outside. Outside surface of containers Containers with bread inside were filthy. All food contact surfaces should be clean and sanitized.
- No food manager was present during the inspection nor was there documantation of a food manager. Food manager must be present when open food handling is occuring.
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12/06/2012 | 80 |
- There was no hot water coming from the 3 compartment sink nor the hand sink. Hot water should be flowing through both sinks for proper sanitation. The temperature of the three compartment sink should be at least 110 degrees F and the hand sink should have a temperature of at least 100 degrees F
- 229.166 (i) (1) (C)Auto HW not used correctly. Dishes were being stored in the hand wash sink to dry. The hand wash sink should be used for hand washing only.
- 229.167 (e) (3) (A) no towels. Bathroom adjacecent to the breakfast area in the lobby did not have paper towels. Supply each handwash station with individual disposable paper towels.
- Observed employee improperly washing dishes. Wares were being washed with soap with water running. Then the dish was rinse and placed to air dry in the sink or in the hand sink. When washing wares in a 3 compartment sink the sink should be set up as follows: compart one is for washing with soap and hot water, compartment 2 is for rinsing with hot water and compartment 3 is for sanitizing with hot water and chlorine (50PPM) or any other sanitizer of choice that used per manufacturing instructions.
- Refrigerator used to store items for the breakfast area was dirty. Also the microwave used by the public in the break fast area was dirty. The walls near the 3 comapartment sink were dirty. All food and non food contact items should be throughly cleaned.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
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07/03/2012 | 81 |
- 229.166 (i) (1) (A)HWS not accessible. Do not store items inside handsink, handsink must be kept empty all times, to insure employee can wash hands as needed.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
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10/25/2011 | 94 |
- 229.166 (c) (3) hot water sufficient. Repair hot water at all sinks.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
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03/31/2011 | 87 |
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels.
- Establishment must always have at least one person on duty with a food managers certification.
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10/11/2010 | 94 |
- Establishment must always have at least one person on duty with a food managers certification.
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05/17/2010 | 97 |
| No violation noted during this evaluation. | 01/21/2010 | 100 |
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