| No violation noted during this evaluation. | 01/07/2016 | 100 |
- Observed both personal drinks and food inside cooler used to store salsa and canned soda. Ensure all personal drinks are stored in a designated area; separate from food storage/work areas. Drinks are to be kept in a cup with a lid and straw at all times.
- Freezer is not keeping product frozen; 36-38F. Ensure all equipment is adequate to maintain product temperature at all times. Product in freezer should be kept under 32F at all times. Cooler not large enough to hold establishments cold PHF.
- Observed accumulated food debris on surface of cold hold unit and iside cooler. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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08/28/2015 | 90 |
- Observed piece of chicken in hand sink. Discontinue to store items in/on hand sink. Discontinue to use hand sink to drain, rinse, or wash wares. Hand sink is to be used for hand washing purposes only.
- Observed accumulated food debris on surface of cold hold unit and iside cooler. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, hand sink in kitchen was missing soap (dispenser broken). Owner brought out the new soap dispenser to install. Ensure hand sink is provided with soap and paper towels at all times. If dispenser is broken, make sure backup soap is available.
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05/29/2015 | 90 |
- Cold hold cooler next to stove is soiled with food debris inside and on shelves. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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02/11/2015 | 97 |
| No violation noted during this evaluation. | 11/04/2014 | 100 |
- Observed chunk of seasoned, raw meat in seasoned raw chicken. Ensure raw animal products have a protective cover at all times. (Compromised chicken was discarded).
- Observed food debris/residue inside cold hold cooler. Ensure all food ccontact surfaces are maintained clean to sight and touch at all times.
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07/11/2014 | 93 |
- Containers with ready to eat food in walk in cooler, do not have a protective cover/lid. Ensure all ready to eat food stored, has a protective cover at all times to prevent possible contamination.
- Observed raw meats stored in containers above cooked meat in reach in cooler next to hot hold unit. Ensure all raw animal products are stored below and away from ready to eat food items at all times.
- Ready to eat food in walk in cooler stored longer than 24 hours is missing a use by date label. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date label shall not exceed 7 days from preparation date.
- Observed personal drinks in working area such as prep table. Ensure all personal drinks are kept separate from all working/food prep areas at all times.
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03/13/2014 | 88 |
- Ensure ware washing is done in correct order; wash (soap/water), rinse(water), sanitize (bleach 50-100ppm).
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11/12/2013 | 97 |
- At time of inspection, walkin cooler was off temperature; reading 55 degrees F. Ensure all refrigerating units are maintained at 41 degrees F or below.
- Observed two heavily dented cans. Ensure all dented cans are not used and eliminated.
- Observed raw tilapia being stored above hot sauce in walk in cooler. Ensure all raw animal/fish product is being stored below and away any ready to eat products.
- Prepared food being stored for more than 24 hours did not have a use by date label. Ensure all food being stored for more than 24 hours has a use by date label. Use by date label not to exceed 7 days; day 1 being the prepartion day.
- At time of inspection, walk in cooler temperature was at 55 degrees F. Ensure refrigerating units are maintaing a temperature of 41 degrees F at all times.
- At time of inspection, handsink at waitress area was missing soap and paper towels. Ensure all handsinks are provided with soap and paper towels at all times.
- At time of inspection, container holding cleaning towels did not have sufficient bleach. Ensure bleach level is at 50-100 ppm at all times.
- Current mop water disposal means in three compartment sink. Discontinue to dispose mop water in three compartment sink. Ensure mop water is being disposed in appropriate mopsink. Ensure mopsink located in back patio is in good repair.
- Observed prep line with a lot of old food debris. Cnntainers holding cleanware contain a lot of food debris. Ensure all food contact surfaces are cleaned, sanitized , and in good repair.
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07/12/2013 | 68 |
- OBSERVED EMPLOYEE HANDLING READY TO EAT FOODS WITH BARE HANDS. ENSURE EMPLOYEES USE A BARRIER, SUCH AS GLOVES OR UTENSILS, WHEN HANDLING READY TO EAT FOOD, OR ESTABLISHMENT HAS BARE HAND DOCUMENTATION
- Did not observe an air gap between the pipes and top of the drain in the kitchen near the handsink. Ensure there is an air gap between the end of the pipes and the top of the drain that is at least 2 times the diameter of the pipe.
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02/28/2013 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Observed the soda machine grate in the handsink at the waitress station. Ensure the handsink is used for hand washing only and not for storing or cleaning other items. Corrected on site
- Did not observe an air gap between the pipes and top of the drain in the kitchen near the handsink. Ensure there is an air gap between the end of the pipes and the top of the drain that is at least 2 times the diameter of the pipe.
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10/23/2012 | 93 |
- 229.163 (f) (2) (B) rinse clean warm H2O. Observed employee wash hands in handsink with cold water. Ensure employees are washing hands with hot water. Hot water at handsink temped at 100 degrees F.
- 229.166 (i) (1) (B) HWS improper use. Observed food debris in the handsink in the kitchen. Ensure the handsink is used for handwashing only and not for scraping food or other procedures.
- 229.165 (m) (2)non food contact dirty. Observed the reach in cooler near the hot hold unit soiled with food debris, such as lettuce and shredded cheese. Ensure reach in unit is routinely cleaned so it is clean to sight and touch.
- 229.163 (f) (1) 20 seconds. Observed employee wash hands for less thaan 20 seconds. Ensure employees are washing hands for at least 20 seconds.
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05/30/2012 | 89 |
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