- Registering and successfully completing a Food Manager Certification course * 229.163(b) Demonstation of Knowledge.
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11/26/2014 | 97 |
- MUST FURNISH REFRIGERATORS WITH THERMOMETERS WHERE MISSING.
- MUST REMOVE SOME ITEMS FROM INDICATED REFRIGERATOR. OVERLOADING PREVENTS IT FROM MAINTAINING STORED FOODS COLD AT 41'F OR LOWER.
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06/06/2014 | 92 |
- PHF must be maintained at 135°F or above.
- 229.165 (r) (3) (D)no sanitization. MUST SANITIZE THE WASHED/RINSED UTENSILES. PRE SCRAPE/WASH/RINSE/SANITIZE/AIR DRY/ STORE. NEED CHEMICAL TEST KIT TO CHECK SANITIZER CONCENTRATION.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED AND WILL NEED SECOND PERSON IN CASE PRIMARY IS ABSENT.FOOD MANAGER NOT FOOD HANDLER CLASS.
- 229.165 (h) (2)thermometer available.Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. NEED THERMOMETER IN ALL REFERS AND FREEZERS. NEED FOOD THERMOMETER TO CHECK THE FOOD TEMPERATURES FOR REHEATING AND HOT HOLDING OF PRODUCT.
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09/18/2013 | 86 |
| No violation noted during this evaluation. | 03/13/2013 | 97 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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01/24/2013 | 97 |
- manual warewashing must be wash ---rinse --sanitize.
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07/26/2012 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit.
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01/26/2012 | 92 |
- Please provide that handsink in the kitchen area is accessible.(Handsink blocked at time of inspection with dishes.)
- Please provide that three compartment sink can reach a minimum of 120F and above to meet proper sanitizing temperatures.(Measured at 113F at time of inspection.)
- Please provide that an employee is onsite with a Food Manager's License at all times.(Owner has a Food Manager's License but was not onsite at time of inspection.)
- Please provide that all refrigeration units have an accurate and calibrated thermometers.
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07/22/2011 | 88 |
- Please provide that all hold hot units are at a minimum temperature of 135F.(Gravy measured at 115F on food display line at time of inspection.)
- Please provide that manuel ware washing can reach a minimum temperature of 120F.(Three compartment sink in the kitchen area measured at 115F at time of inspection.)
- Please provide that all refrigeration units have accurate and calibrated thermometers.
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01/18/2011 | 89 |
- Please provide that all Employees do not drink from open cups while in the kitchen area.(Open cup of coffee found in the kitchen area.)
- Please provide that all handwash stations have soap and towels.(No hand soap at the handsink.)
- Please provide that all food contact surfaces are clean and sanitized.(Please clean and sanitize microwave oven in the food diplay line: Dirty with food debris.)
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08/05/2010 | 90 |
- Do not block the kitchen handwashing sink.
- Properly store plastic spoons and forks.
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03/01/2010 | 94 |
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- Properly dispense coffee stir sticks.(Need to be individually wrapped or dispensed from a dispenser.)
- Post the food license in public view.
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10/08/2009 | 91 |
| No violation noted during this evaluation. | 04/16/2009 | 85 |
| No violation noted during this evaluation. | 08/08/2008 | 100 |
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