- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). T/TCS FOODS WERE INITIALLY BEING COOLED AT AMBIENT TEMPERATURE (LARGE CONTAINER OF BEANS). HAD BEEN AT ROOM TEMPERATURE FOR LESS THAN 1/2 HOUR, ACCORDING TO OWNER. EXPLAINATION OF PROPER COOLING TECHNIQUE WAS GIVEN.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). LICENSES IPMC FUMIGATES ESTABLISHMENT. GLUE TRAPS SET AT REAR OF BUILDING STORAGE AREA WERE FULL OF INSECTS/BUGS THAT HAD ENTERED. RECOMMEND HAVING PEST CONTROL COMPANY FOLLOW UP ON FUMIGATING.
- MISSING THERMOMETERS AT REFRIGERATORS. ENSURE ALL COOLING UNITS ARE SUPPLIED WITH THERMOMETERS SO AS TO GIVE PROPER TEMPERATURE READINGS OF INTERNAL AREAS WHERE FOOD IS STORED.
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03/16/2016 | 81 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED SHELL EGGS ABOVE READY TO EAT FOODS.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED UNCOVERED RAW MEAT AND READY TO EAT FOODS IN REACH IN COOLER.
- Discontinue using broken/chipped wares i.e. CONTAINERS HOLDING FOOD
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01/15/2016 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
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09/14/2015 | 92 |
- Observed several moldy tomatoes in the refrigerator. Ensure all produce is in good condition. Tomatoes were discarded.
- Cooked foods did not have date labels. Ensure all potentially hazardous foods that have been cut/cooked/prepared have a use by date of 7 days, the date prepared counting as day 1.
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05/07/2015 | 92 |
- Right side faucet on 3 compartment sink had very low pressure. Faucet needs to be repaired/pressure needs to be increased, so that all 3 compartments may be filled with hot water.
- Paper towel dispensor was not working properly. Paper towels must be readily available for proper hand washing.
- Drying racks above 3 compartment and mop sink need to be cleaned and sanitized. Inside of refrigerator with eggs and avocados need to be cleaned and sanitzied.
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12/01/2014 | 90 |
- Refrigerator in kitchen and in back storage room did not have thermometers. All cold hold units with potentially hazardous foods have a properly calibrated thermometer to ensure a temperature of 41F degrees or below is being maintained.
- All food contact surfaces, including equipment, must be clean to sight and touch. Drying racks and shelving need to be cleaned and sanitized as well as inside of refrigeration units.
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07/29/2014 | 94 |
- Observed potentially hazardous food in all of the refrigerators that were not covered. Ensure that all prepared foods in the refrigerators are covered to prevent cross contamination.
- Observed potentially hazardous foods without a date label. Ensure that all prepared and/or cut potentially hazardous foods that are kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- A certified food manager was not at the establishment at time of inspection. Employee stated one person is a certified food manager at the restaurant. Recommend having at least one other person certified for times when the manager is not working. A certified food manager must be present at all times when there is food prep and cooking going on.
- Drying rack above 3 compartment sink had dust and food debris on it. Rack must be cleaned before storing any clean dishes on it. All Food contact surfaces must be clean to sight and touch.
- Observed blood and food debris in both refrigerators in back room. Inside of both refrigerators, including the drawers need to be cleaned and sanitized. Ensure all food contact surfaces are clean to sight and touch.
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11/25/2013 | 86 |
- Observed cooked meats stored above rice and beans. All potentially hazardous foods must be stored below non potentially hadardous foods.
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06/17/2013 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Chlorine solution pH was too low. Chlorine level was between 10-50 PPM. The chlorine levels should read between 50-100 PPM. Establishment should purchase chlorine testing strips to verify chlorine solution is at proper pH for sanitizing.
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03/01/2012 | 93 |
- All cold food items must be kept at 41 degrees or colder. Eggs on food prep-table were at 85 degrees, according to establishment, they had only been out for an hour. Advised establishment, when not using eggs, place them inside cooler.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked food. Found raw beef inside cooler, stored directly above cooked meat. Blood can easily spill onto cooked food items.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler, over 24 hrs. old, must be properly labeled with date and time cooked. Found food cooked yesterday inside cooler, with no date labels.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels. Handsink at drink station, has no papertowels for employees.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Establishment must do a better job of cleaning utensils. Dirty knives being store on dirty pipe, next to dirty wall. Kives must be store on clean surfaces, and cleaned properly.
- 229.168 (a) toxics not labeled. All cleaning bottles and containers, must be properly labeled with name of product, to prevent employees from using product incorretly. Bottle of cleaner found in kitchen, not labeled correctly.
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09/27/2011 | 75 |
- All cold food items must be kept at 41 degrees or colder, raw shelled eggs were at 80 degrees, and cheese also at 80 degrees, owner stated that they had only been out for an hour, and placed them in cooler.
- 229.167 (p) (5) improper use of sinks. Handsink is only for use as a hand wash station, not for use as a disposal sink.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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03/14/2011 | 88 |
| No violation noted during this evaluation. | 09/13/2010 | 100 |
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