- 229.163 (n) (2) (A) closed beverage container. Observed open drinks, and an half eaten apple in the kitchen. All employee personal drinks are to have spill proof lids and straws. All personal drinks/articles are to be placed in a designated area away from food preparation.
- No additional barriers for ready to eat foods and no documentation on site.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.165 (h) (2)thermometer available. Provide thermometers for all refrigerators and coolers.
- 229.165 (m) (1) (A)not clean. Cutting board at cold hold unit is not in good repair, surface is food stained and must be replaced.
- 229.165 (m) (1) (A)not clean. Remove food debris from inside of refrigerators and wash, rinse and sanitize inside surfaces (walls and metal shelving.
- Food contact surfaces not clean to sight or touch. Plastic bin used to hold tortillas andflour is to be washed, rinsed and sanitized on a daily basis.
- 229.165 (m) (2)non food contact dirty. Metal shelving above hot hold units,and shelving unit above preparation table are not clean to sight and touch, scrub metal shelving and remove accumulated debris. Reseal/repaint where necessary.
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Must separate large, dense quanities of food into smaller containers. Place shallow pans of food into pans of ice, and utilize ice sticks. Utilize a thermometer for monitoring cooling process and temperatures.
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12/14/2015 | 73 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (ii) (I) separation of meats.
- 229.168 (b) working container not labeled. Label all plastic spray bottles with chemical name.
- 229.165 (d) (1) (B)free of breaks, cracks. Cooking pot cracked at corner, all food contact surfaces must be in good condition. Clean and sanitize prep surfaces and can opener.
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05/19/2015 | 90 |
- No documenation, gloves or handsanitizer on site for food handlers to utilize when handling ready to eat foods. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Scrub and remove all accumulated grease and debris off of shelving. Clean and sanitize all surfaces of the tall refrigerator and small cooler, pay close attention to small surfaces, cracks and crevices. Clean and sanitize all surfaces of equipment.
- Reach in cooler not at proper colding temperture of 41F. Service cooler,to investigate reason for leak at RIC.
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03/30/2015 | 88 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Storage of potentially hazardous raw and cooked foods in the refrigerator must be separated properly by cooking temperature.
- 229.166 (c) (3) hot water sufficient. Establishment does not have potable water available during all hours of operation. The establishment must have water under pressure at each access point in the food establishment during all hours of operation.
- 229.165 (m) (1) (A)not clean. Observed knives hanging on magnetic strip to be dirty to sight and touch. Observed cutting boards not be in sound condition. Observed with accumulated food debris, not clean to sight and touch.
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02/07/2014 | 89 |
- Observed food handler use bare hands to pick up Ready to Eat shredded cheese and place on taco. Establishment did not use gloves or hand sanitizer prior to bare hand contact of ready to eat foods.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (o) (7) (A) consume by date (prepared). 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 (e) (3) (A) no towels. No paper towels at handsink.Paper towels must be available at all times for employees to wash their hands.
- 229.165 (m) (1) (A)not clean. Replace cutting boards due to excessive food staining and knife groves. Place ice scooper directly inside or ice or place in a clean and dry container. Clean and sanitize unused chip container.
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10/10/2013 | 82 |
- (1)LABEL OUTSIDE OF ALL CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. (2)REMOVE STRONG CHLORINE ODOR FROM INSIDE MENS RESTROOM.
- (1) REPLACE WORN OUT CUTTING BOARD AT KITCHEN COLD HOLD ISLAND. (2) USE FOOD APPROVED BAGS FOR THE STEAM TABLE INSERTS TO HOT HOLD FOOD. DO NOT USE PLASTIC TO GO BAGS. (3) STORE UTENSILS AND CUTLERY IN EITHER A CLEAN FOOD APPROVED CONTAINER OR MAGNETIC STRIP. DO NOT STORE CUTLERY IN BETWEEN WORK TABLES.
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09/26/2012 | 94 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Employee did not wash their hands when they moved from one duty to another.
- Employee washing utensils in hand sink. Employee found drinking from an open cup while in the food service line.Designate an area for empolyees personal items.
- Discontinue stored food in open cans in the walk in cooler.
- FLIES
- EVIDENCE OF DROPPINGS IN STORAGE AREA.
- MANUAL WAREWASHING MUST BE;WASH ----RINSE--SANITIZE.EMPLOYEE ONLY ONLY WASHED EQUIPMENT BUT NO SANITIZER STEP.
- HAVE SOMEONE ON DUTY DURING HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED.CORRECTED FOR NEXT ROUTINE INSPECTION.
- _ICE MACHINE with damaged parts.CLEAN:ICE MACHINE. Cutting board not in good repair.
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11/21/2011 | 64 |
- WASH HANDS REGULARLY AND WHEN SWITCHING TASKS. WASH HANDS AFTER EATING AND RETURNING TO FOOD/BEVERAGE PREPARATION.
- (1) EMPLOYEE DRINKS TO BE COVERED AND LOCATED SEPARATE FROM PUBLIC FOOD. (2) EAT IN DESIGNATED AREAS SEPARATE FROM FOOD PREPARATION/WAIT STATION AREAS.
- REPAIR LEAK AT KITCHEN HANDSINK AND KEEP HANDSINK ACCESSIBLE TO EMPLOYEES FOR HANDWASHING. DO NOT STORE ITEMS SUCH AS BOXES IN FRONT OF HANDSINK. REPAIR LEAK BY 6/14/11 TO AVOID REINSPECTION FEES. ITEMS BLOCKING HANDSINK ACCESS HAVE BEEN REMOVED - COS.
- PROVIDE PAPER TOWELS FOR KITCHEN HANDSINK - COS.
- HAVE SOMEONE ON DUTY DURING HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED AND HAS THE SAMH ID CARD. HAVE CERTIFICATE/ID CARD ON SITE FOR VERIFICATION. CORRECT BY THE NEXT ROUTINE INSPECTION.
- (1) OWNER STATED OUTSIDE MOP SINK WAS STOLEN. RE-INSTALL A WORKING MOP SINK CONNECTED TO AN APPROVED SEWER LINE WITH HOT AND COLD WATER. (2) USE THE MOP SINK TO DISPOSE OF WASTEWATER. DO NOT THROW MOPWATER OUT THE BACK KITCHEN DOOR ONTO THE PAVEMENT. CORRECT BY 6/14/11 TO AVOID REINSPECTION FEES.
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06/09/2011 | 80 |
- KEEP RAW FOODS STORED SEPARATE FROM COOKED FOODS. DO NOT STORE RAW FOODS ABOVE COOKED FOODS. RAW MEAT BEING STORED ABOVE REFRIED BEANS.- COS.
- PROVIDE A VACUUM BREAKER (BACKFLOW PREVENTION DEVICE) AT THE HOSE BIB CONNECTION AT THE KITCHEN FAUCET. CORRECT BY THE NEXT ROUTINE INSPECTION REPORT.
- HAVE SOMEONE ON DUTY DURING OPENING HOURS THAT IS FOOD MANAGER CERTIFIED. SEE INFORMATION SHEET GIVEN FOR PROCESS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- REPAIR MOP SINK SO THAT THERE ARE NO LEAKS AND SINK IS OPERATIONAL WITH HOT AND COLD WATER UNDER SUFFICIENT PRESSURE. CORRECT BY 10/13/10 TO AVOID REINSPECTION FEES.
- DO NOT USE BOWLS AND STYROFOAM CUPS AS FOOD SCOOPS. USE ONLY FOOD APPROVED SCOOPS WITH HANDLES. CORRECT BY NEXT ROUTINE INSPECTION.
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09/29/2010 | 83 |
- open employee drinks in food prep areas
- dented cans, please put aside and hold for exchange. do not use
- raw exposed meats stored together
- all perishable items must be labeled with date food was cooked and use by date. Max is 7 days with day 1 being cook/prep date.
- handsink missing soap and papertowels
- no employee present with food manager certificate
- using unapproved storage devices for food storage. may not use "to go" bags as food storage devices
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11/23/2009 | 75 |
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