- * 229.163(b) Demonstation of Knowledge. One person per shift needs to have the food managers CERTIFICATION CLASS.
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
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08/03/2015 | 94 |
- 229.164 (o) (7) (B) consume by date (pkgd).Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Need label on potentially hazardous foods that are processes and kept for over 24 hours, Hamburger
- 229.168 (c) (1) toxics stored. chemicals need to be stored low and away from processing areas where dishes are washed and dried, also safety hazard
- 229.163 (n) (1) eat.drink.smoke..Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: or wash hands, use utensils, use single service gloves or other methods to handle ready to eat foods.
- 229.165 (r) (3) (D)no sanitization. The chemical sanitizer was not to proper strength of 200PPM.or mfg recommendations.
- * 229.163(b) Demonstation of Knowledge. One person per shift has to be food manager certified and provide city and personal identification of course completion. Do not mix it up with the food handler class which is less class time.
- Need ack flow preventer on the faucet of the mop sink
- 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. 229.165 (h) (3)thin probe available. Need food thermometer to measure temperatures.
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10/31/2013 | 73 |
| No violation noted during this evaluation. | 11/20/2012 | 100 |
| No violation noted during this evaluation. | 08/01/2012 | 100 |
- Observed a bowel of outgoing Noodle's sitting inside the Mop Sink.
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03/22/2012 | 96 |
| No violation noted during this evaluation. | 12/05/2011 | 100 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed several employee open drinking cup's in the food area.) (Some employee's were washing their hands inside 3 Compartment sink.)
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. (Observed employee's not washing their hand's after cleaning duties and other kitchen task.)
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08/22/2011 | 92 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Observed open drinking cup's in the kitchen area.
- Clean in use utensils. Observed several cutting knives that were dirty) with food on them stored in the holding unit.
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05/17/2011 | 93 |
- Please ensure that all food contact surfaces and utensils are clean and sanitized. After cleaning and sanitizing untinsils, store in a clean and sanitize Place. Observed storing of knives and other utensils between equipment.
- Most recent food inspection report must be posted in Public view.
- Observed Raw Chicken sitting out in bowel inside cold hold prep table, with a temperature of 48F.
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03/02/2011 | 89 |
- Please provide that all emploeyees was hands when changing stations or tasks.(Observed employees moving from walkin refrigeration unit to three compartment sink without washing hands.)
- Please provide that three compartment sink can reach a temperature of 120 degrees fahrenheit for proper sanitizing.(Measured at 111 degrees fahrenheit at time of inspection.)
- Please provide that an employee has a Certifed Food Manager's License onsite at all times.
- Please provide that sanitizing buckets are sanitizing at 50-100ppm.(Employee are not testing buckets and are unaware of sanitizing concentrations being used to clean tables in the dining and kitchen area.)
- Please provide that handwashing paperwork documentation for handling ready to eat foods is kept onsite.(Employees not wearing gloves or washing hands correctly. No sanitizer or nailbrush seen at handsink in the kitchen area.)
- Please provide that all PHF foods are date labeled with preparation or expiration dates if kept longer than 24 hours.(No date labeling in the walkin for tomato sauces or other food items.)
- Roach found in Women's Restroom
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10/22/2010 | 79 |
- Provide proper training and documentation for handling ready to eat food with bare hands. Employees prepare salads with bare hands. Two control measures (handwashing plus sanitizer or nailbrush) are not being used.
- Date mark all potentially hazardous food with date of preparation or opening if food will be kept for longer than 24 hours.
- Install a backflow preventer on faucet at mop sink.
- Ensure that hand sinks are supplied with soap and paper towels at all times.
- Ensure that slicer is cleaned and sanitized thoroughly on a daily basis. Observed old food build-up on blades and spikes and in joints of slicer.
- Ensure that employee drinks are held in cups with lids and straws and drinks are stored away from food prep. Observed employees drinking from open glasses at food prep area.
- Provide a designated area for employees to eat and drink that is away from food prep. Observed employees eating sandwiches and drinking using cutting board prep area as table.
- Ensure that employees wash hands for 20 seconds with soap and water and dry hands with paper towels. Ensure that employees wash hands in between different types of tasks. Observed employee eat sandwhich, then handle food (cut onion) without washing hands.
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04/13/2010 | 74 |
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