- Supply each handwash station with individual disposable paper towels.
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01/20/2016 | 97 |
| No violation noted during this evaluation. | 09/22/2015 | 100 |
- Oatmeal is at 129 degrees F. Hot food items must be held at the proper temperature of 135 degrees F or hotter.
- Hand washing sink was at the breakfast service area was covered, and there is no other separate hand washing sink. Staff use the three compartment sink for hand washing.
- Take the cover off of the hand washing sink, install soap and paper towel dispensers. Use the hand washing sink strictly for washing hands.
- Install hand washing soap and paper towel dispensers at the hand washing sink. Remove the soap dispenser from above the mop sink.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
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07/09/2015 | 79 |
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas. DISCONTINUE STORING "SHOUT" IN THREE COMPARTMENT SINK TO PROTECT ALL DISHES/UTENSILS FROM CONTAMINATION.
- COOLERS: 38F, 46F DEGREES; DISCONTINUE STORING MILK OR OTHER POTENTIALLY HAZARDOUS FOOD ITEMS IN THIS COOLER UNLESS IT MAINTAINS A 41F DEGREE TEMPERATURE.
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09/22/2014 | 94 |
- 229.165 (h) (2)thermometer available. Provide thermometer in cooler. OBSERVED NO THERMOMETER IN REFRIGERATOR.
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03/25/2014 | 97 |
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- No written procedures maintained at establishment for time as a public health control.
- Store toxic items below and away from food areas, remove all poisonous items from food areas.
- Use only food establishment approved chemicals, use licensed pest control company.
- Post most recent graded inspection report in customer view.
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04/01/2013 | 90 |
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. All coolers holding PHF must be at 41? F below at all times. Provide adequate refrigeration.
- 229.165 (r) (3) (D)no sanitization. Establishment not using any type of sanitization (soap only). Establishment must follow proper manual ware washing procedures (wash, rince, sanitize, air dry).
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/09/2011 | 91 |
| No violation noted during this evaluation. | 03/30/2011 | 100 |
- Please provide for each sink to be used for its' designated purpose. Handsink shall be used for handwashing only; please use three compartment sink to wash/rinse/sanitize equipment and utensils.
- Please restrict the use of pesticides that are not approved to use in a food envronment; must be of food grade.
- Please provide for at least one person to be present at facility to be a Certified Food Manager during serving hours.
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05/04/2010 | 90 |
| No violation noted during this evaluation. | 06/18/2009 | 97 |
| No violation noted during this evaluation. | 07/23/2008 | 97 |
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