- 229.163 (h) (8) before gloves. Food Handlers must wash hands prior to putting on gloves.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed Food Handlers using bare hand contact of ready to eat foods. If allowing bare hand contact, then establishment must provide proper paperwork, regarding bare hand contact of ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled.
- 229.167 (p) (5) improper use of sinks. Do not place dishs/pots/pans inside of mopsink. Only mop water allowed to be emptied into mopsink.
- 229.167 (e) (2) no soap. All HWS's must have hand soap.
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02/18/2016 | 81 |
- Observed personal bottle of water, sitting inside ice machine. Same ice used to serve customers.
- Ch 13, Art II, section 13-26 Display permit. Current copy of most recent inspection report must be posted for customer view.
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10/08/2015 | 93 |
- Observed personal drinks being stored inside of ice machine. Ice is used for food or storage, not both. Ice used for customer drinks, don't want dirt inside of ice machine.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs. Must be properly dated with time and date food was prepared.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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08/25/2015 | 89 |
- Do not store items inside of ice machine. (Water Bottle). Ice is used for food or storage, but not both.
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04/16/2015 | 96 |
- Ch 13, Art II, section 13-26 Display permit. Establishment currently has an expired Food License. Establishment has 10 days to either renew, or locate copy of current license.
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01/23/2015 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. Observed several personal drinks in kitchen area, with no lids or straws. Also noticed wait staff refilling pitcher of water inside of mopsink. At same time, observed several dishs and utensils sitting inside of mopsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact of ready to eat foods. Establishment must have proper bare hand contact paperwork.
- Observed personal bottle of water, being stored inside of ice, in ice machine. Ice can be used for storage or food, but not both.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler, over 24hr, must be properly date labeled with time and date food was prepared.
- Ch 13, Art II, section 13-26 Display permit. Copy of most recent inspection report, must always be posted for customer view.
- 229.165 (d) (1) (B)free of breaks, cracks. Insure that once utensils start breaking, they are disposed of. Noticed several strainers hanging on rack, that are badly cracked and breaking.
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09/17/2014 | 78 |
- 229.163 (n) (2) (A) closed beverage container. All personal drinks in kitchen area, must have a lid and straw. Uncovered cup of coffee sitting on prep-table.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed staff, using bare hand contact of ready to eat foods, advised establishment that they must have proper bare hand contact paperwork.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs., must be properly date labeled with time and date food was prepared.
- 229.167 (p) (11) (C)insects/pests not minimized. Small roach seen in hallway leading to bathrooms. Staff killed roach, and stated that they had pest control come out last month.
- 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 ice machine, possible calcium build up on interior of machine.
- Ch 13, Art II, section 13-26 Display permit. Establishment must always post a current copy of inspection report, for public view. Establishment has old report posted, from previous inspector, over a year ago.
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03/24/2014 | 76 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Eggs on counter at 60 degrees.
- Observed plastic bottle of water, being stored inside of ice machine. Advised establishment that ice used for customer drinks, do not store other items inside this same ice. This ice is used for food, not storage.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24hrs., must be properly date labeled with time and date food was prepared.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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11/14/2013 | 84 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over vegetables inside of RIC. Plus, do not store raw chicken over raw beef inside cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs., must be properly date labeled with time and date food was prepared.
- Ch 13, Art II, section 13-26 Display permit. Current copy of the inspection report must be posted for customer view. Currently establishment has an inspection report, over a year old, posted.
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07/16/2013 | 85 |
- 229.163 (h)- before handling. Insure that wait staff wash hands prior to scooping out ice, from ice machine.
- 229.167 (p) (5) improper use of sinks. Do not wash hands in mop sink. Employees must use handsink to wash hands.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food items inside of cooler. Plus, do not store or place personal drinks inside of ice machine. Ice in ice machine, is used to fill customer drinks. By placing items inside of ice, ice is then contaminated.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs. old, must always be properly date labeled with time and date the food was prepared.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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03/28/2013 | 81 |
- ALL MEDICINES SUCH AS COLD RELIEVER TO BE STORED SEPARATE FROM FOOD AND FOOD CONTACT SURFACES - ITEM CORRECTED ON SITE.
- MONITOR AND REPLACE WORN OUT STRAINERS AS NEEDED. METAL STRAINER WAS IN POOR CONDITION AND WAS DISCARDED- ITEM CORRECTED ON SITE.
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05/07/2012 | 94 |
- RESTAURANT STATES THEY DO CONDUCT BARE HAND CONTACT WITH READY TO EAT FOODS WHEN PREPARING SALADS. I WENT OVER REQUIREMENTS AND PAPERWORK NEEDED ON-SITE TO CONDUCT BARE HAND CONTACT WITH READY TO EAT FOODS. THIS WILL CONTINUE TO BE CHECKED ON FOLLOWING INSPECTIONS.
- ADJUST CHLORINE SANITIZING SOLUTION FOR WIPECLOTH BUCKETS. CURRENTLY READING OVER 200PPM. ADJUST CONCENTRATION TO BE WITHIN THE 50 TO 100PPM RANGE.
- DATE LABEL ALL PREPARED FOOD CONTAINERS KEPT OVER 24 HOURS. DISCARD ALL LEFTOVERS AFTER 7 DAYS. MAY USE DATE FOOD WAS PREPARED ON THE DATE LABEL. CORRECT BY THE NEXT ROUTINE INSPECTION.
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11/28/2011 | 89 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.164 (f) (2) (A) (iv) not covered. 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). Label items placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days.
- 229.163 (n) (2) (A) closed beverage container. Observed open drinking cup over hot hold. Drinking can only be done in the food handling and processing areas with a closed spill resistant cup with straw that is maintained clean so it does not contaminate hands.
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, going to the restroom. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel after changing task.
- No Heimlich poster posted.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
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03/25/2011 | 74 |
- place backflow preventer on mop sink hose connector. " Hose Rib Vacuum Breaker
- Use proper stack order in refrigeration.
- Cover food placed in cold hold.
- Date label all prepared food placed in cold hold great than 24 hours with the date placed in cold hold. Discard after days
- Hand washing not observed.
- Air gap on ice machine is not present.
- tool in reach-in refrigeration at 50° F. Thermometer in reach-in read. 50°F
- Provide documentation of training for bare hard contact with ready to eat food, or discontinue bare hand contact with ready to eat food
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04/13/2010 | 72 |
| No violation noted during this evaluation. | 01/09/2009 | 74 |
| No violation noted during this evaluation. | 08/26/2008 | 72 |
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