- Label spray bottles with common name of toxic material.
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11/02/2015 | 97 |
- Registering and successfully completing a Food Manager Certification course. Ensure at least one Certified Food Manager is on the premises during hours of operation.
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08/18/2015 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handwashing facility used for purposes other than hand washing. Handsinks must be used for handwashing only.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside reach in coolers, shelves in walk-in cooler.
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10/14/2014 | 93 |
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean accumulated debris inside coolers, cooler door handles, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean accumulated debris and grease on shelves/equipment in grill area, exterior of grill and coolers, etc
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03/04/2014 | 97 |
- 229.165 (h) (2)thermometer available. Replace damaged/missing thermometers in coolers storing potentially hazardous foods.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean cooler gaskets, area around cold and hot holding tables.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean accumulated debris and grease on shelves/equipment in grill area, cooler doors, exterior of grill and coolers.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only: found knife in warewash handsinks and tea/coffee stains in wait station handsink.
- 229.163 (h) (8) before gloves. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles, and before donning gloves.
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10/03/2013 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Handsinks in wait station being used as dumpsinks.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers and grill area shelves and prep tables.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean exterior of equipment(deep fryer, grill, etc).
- 229.167 (e) (3) (A) no towels. Supply the handwash station in wait area with individual disposable towels.
- 229.165 (d) (1) (A)smooth. Repair/replace reusty cooler shelves.
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04/09/2013 | 90 |
- No Employee on site with a Food Manager's Certification during Inspection. A grace period until 1-19-12 is granted to show proof of a FOOD MANAGER'S CERT.
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12/19/2011 | 97 |
| No violation noted during this evaluation. | 05/04/2011 | 100 |
| No violation noted during this evaluation. | 01/08/2009 | 100 |
| No violation noted during this evaluation. | 09/08/2008 | 97 |
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