- Potentially Hazardous Food not at required temperature in the walk-in cooling unit. Observed foods at temperatures ranging from 56F-54F during time of inspection. Foods were promptly and voluntarily discarded by management. Ensure the cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- Observed gnats flying around the mop sink area during the time of inspection. The establishment currently has monthly pest control visits and the last visit was on 2/11/16 by Orkin Pest Control. Ensure pest control continues to treat for gnats in the mop sink area in addition to other areas.
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02/18/2016 | 92 |
- During time of routine inspection establishment did not have hot water. The establishment was temporarily closed (approximately 10:00AM - 10:45AM) until there was a steady hot water supply throughout the establishment. Ensure there is hot water available in the establishment during all hours of operation.
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08/31/2015 | 96 |
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food coontact surfaces.
- 229.165 (f) (12) (B)integral thermometer. Replace missing thermometer in cooler.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate gnats inside cabinet under soda machine dispenser in dining area.
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12/09/2014 | 91 |
- Mechanical dish machine currently not sanitizing. All warewashing must be conducted manually until the dish machine is able to sanitize at 100 ppm Chlorine.
- 229.165 (f) (12) (B)integral thermometer. Ensure cooler storing potentially hazardous foods and beverages have thermometer/s.
- 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 frapuccino/smoothie and coffee machines, cup holders and other food and non-food contact surfaces dirty to the sight and touch.
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02/10/2014 | 91 |
- 229.166 (i) (1) (B) HWS improper use. Hand washing facility used for purposes other than hand washing. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employee drinks must be consumed away from the food prep and ware wash areas.
- 229.167 (e) (2) no soap. Supply with soap the handwashing sink across from hot holding area.
- 229.167 (e) (3) (A) no towels. Supply with papertowels the handwashing sink across from hot holding area.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers in coolers storing potentially hazardous foods.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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11/01/2013 | 87 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. ** Observed mild quanties of mold, advised to clean and sanitize ASAP.** Clean and sanitize all equipment to be used for food storage, prep, or service.
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01/10/2012 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hot hold unit.....discard 2 burritos...
- 229.166 (i) (1) (A)HWS not accessible....back handsink has plates in it...
- 229.167 (e) (3) (A) no towels located near the back handsink....
- 229.163 (g) Wash before RTE....employee failed to double handwash when asked for demonstration....
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed....too many gnats found by the back exit door where there is a large hole in the wall....
- 229.165 (m) (1) (A)not clean....drink dispensers too dirty....area not sanitary....
- 229.163 (i) not in HWS. 229.166 (i) (1) (B) HWS improper use....keep items out of back handsink...
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03/01/2011 | 71 |
- 229.165 (f) (12) (B)integral thermomter. Need working integral thermometer for patty freezer.
- 229.164 (e) (1) (D) (ii)Bare hands. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. In addition employees, need to utilize this practice when and before using bare handed contact with ready to eat food.
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10/28/2010 | 93 |
- use ice scoop holder....don't let the handle touch the ice....
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01/14/2010 | 97 |
| No violation noted during this evaluation. | 03/24/2009 | 81 |
| No violation noted during this evaluation. | 09/05/2008 | 100 |
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