0480 - Corrected During Inspection Bulk food container noted not label. Label the bulk food container with correct name.
0570 - Corrected During InspectionRepeat The wiping cloths noted not stored in sanaitzer solution. Store the wiping cloths in sanitizer solution between the uses.
1780 - Corrected During InspectionCritical Repeat The four eyes burner stove and the ice machine noted not clean inside. Clean inside the stove and the ice machine.
1800 - Corrected During Inspection The outer surfaces of the equipment noted not clean. Clean the outer surfaces of the equipment.
The owner was aware of the employees health policy.
May 01, 2009 (Routine)
0570 - Corrected During InspectionRepeat Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1770 A - Corrected During InspectionCritical The slicer noted not properly clean the day before/ Clean the slicer after uses to prevent cross contamination.
1780 - Corrected During InspectionCritical The ice machine and the can opener not clean. Clean the can opener and also in the ice machine.
The manager in charge was aware of the employees health policy.
July 09, 2008 (Routine)
0470 - Critical Repeat Unwrapped or uncovered food in the coolers. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
0550 - Dispensing utensils improperly stored between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
1570 - Unused or non-functioning equipment not removed from the premises. Remove any unused or non-functioning equipment from the premises.
March 27, 2008 (Routine)
0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0470 - Critical Unwrapped or uncovered food in coolers. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored in a location where it is subject to splash, dust or other contamination. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0610 - Food stored on the floor or food stored less than 6" above the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1570 - Broken bulk food container lid. Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1800 - Hood system filters noted in need of cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2310 - Critical The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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