| No violation noted during this evaluation. | 02/05/2016 | 100 |
| No violation noted during this evaluation. | 09/03/2015 | 100 |
- compartments along sandwich line, where knives are stored, should be thoroughly cleaned to remove any debris.
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06/15/2015 | 97 |
- Knife observed in hand sink. Hand sink is only to be used for hand washing purposes.
- Inside panel in ice machine had pink/black grime debris. Thoroughly clean and properly sanitize panel/ice machine as frequently as needed to prevent ice contamination
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09/30/2014 | 93 |
- Observed cold food such as tuna salad and crab salad to not read under proper cold hold temperatures. Food read at 46 and 47 degrees. Ensure that all food to be under cold hold temperatures is maintained at 41 degrees and below. Manager stated cold hold unit was frozen so it was turned off for about 30 minutes. All other foods were reading at proper cold hold temperatures minus the tuna salad and crab salad.
- Observed employee hand wash for less than 20 seconds and no hot water. Ensure that proper hand washing is performed with hot water, soap and for at least 20 seconds.
- Observed personal beverages (one in cup with lid and straw, and one in uncovered cup) on prep table next to cut vegetable, containers and ice machine. Ensure that all personal items are stored in areas away from food and food contact surfaces/preparation areas to prevent cross contamination.
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04/01/2014 | 87 |
- Observed food handler wash hands in 3 compartment sink. Hands are to be washed at handwash station only to avoid contamination
- Observed white fuzzy mold inside ice machine. Ice machine must be cleaned and sanitized to ensure to contamination
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10/01/2013 | 93 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Turkey and Ham on line, were at 44 degrees.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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01/29/2013 | 92 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed some of the ice cubes inside of ice machine, contaminated with mildew that had fallen from interior lip of ice machine onto ice itself.
- 229.168 (a) toxics not labeled. All chemical spray bottles with product inside, must be properly labled with type of product inside of spray bottle, also do not place chemical spray bottles in position where they can spray onto clean dishs, and easily contaminate food contact surfaces.
- 229.165 (h) (2)thermometer available. All coolers must have working thermometers inside of them. Insure that thermometer is in an easily viewable position.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing on interior of machine.
- Ch 13, Art II, section 13-26 Display permit. Insure that most recent inspection report is posted for customer view. An older copy of report was posted, most recent report was behind the older copy. Unable to view recent report, because of it being hidden from view.
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08/02/2012 | 84 |
- 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Ham, and turkey on serving line, was at 46 degrees.
- 229.166 (g) (4) (B)backflow preventer. Hose attached to mopsink nozzle. Must install a backflow preventer at connection point.
- 229.168 (c) (1) toxics stored. Do not store cleaners with utensils. Chemicals can easily contaminate food contact surfaces. Spray cleaner being stored with clean dishes, on dish drying rack.
- 229.165 (h) (2)thermometer available. Thermometer inside WIC is broken. It was reading 50 degrees, inside of WIC. When temperature inside of WIC, were actually 39 degrees.
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01/05/2012 | 85 |
- Certified food manager must be present during establishment's operating hours.
- Backflow preventer must be present at mopsink faucet if hose is attached.
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04/11/2011 | 94 |
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. NO PERSON AT ESTABLISHMENT IS CURRENTLY HOLDS OR IS A LICENSED FOOD MANAGER.
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07/28/2010 | 97 |
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING HOURS OF OPERATION OF ESTABLISHMENT. NO PERSON ON DUTY AT TIME OF INSPECTION IS A CERIFIED FOOD MANAGER.
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03/04/2010 | 97 |
- BACKFLOW PREVENTOR REQUIRED AT MOP SINK, HOSE IS ATTACHED.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL BUSINESS HOURS. NO C.F.M. ON DUTY.
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10/01/2009 | 93 |
| No violation noted during this evaluation. | 06/10/2009 | 87 |
| No violation noted during this evaluation. | 03/12/2009 | 97 |
| No violation noted during this evaluation. | 07/17/2008 | 100 |
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