- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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06/23/2015 | 96 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate all potentially hazardous foods (raw, cooked, or ready to eat foods) properly in the refrigerator to avoid cross contamination.
- Food handlers are to utilize additional utensils or gloves when handling ready to eat foods (dicing vegetables).
- 229.168 (d) (2) (A) (ii) not according to label. Storing toxic next to food items. Storing toxic items above food items.
- * 229.163(b) Demonstation of Knowledge. Register and successfully complete a Food Manager Certification course.
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03/13/2015 | 86 |
- 229.163 (f) (1) 20 seconds. 229.163 (h) (5) handling soiled equip- AFTER HANDLING SOILED TOWELS/CLEANING COUNTERS.
- ALL EMPLOYEES ARE TO WEAR CLOSE TOE SHOES. DO NOT USE HANDSINK FOR STORING OF CLEAN DISHES.ALL FOOD HANDLERS ARE TO WEAR HAIR RESTRAINTS/HAIR NETS/HATS.
- FOOD HANDLERS MUST UTILIZE ADDITIONAL BARRIERS WHEN HANDLING READY TO EAT FOODS SUCH AS BREADS, TORTILLAS, CUT VEGETABLES/CONDIMENTS (LETTUCE, TOMATOES, OR CHEESE. CONSIDER UTILZING UTENSILS SUCH AS TONGS, SPOONS AND GLOVES.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. ALL POTENTIALLY HAZARDOUS FOODS RAWS MEATS, CHICKEN, EGGS AND COOKED FOODS MUST BE ORGANIZED IN THE REFRIGERATOR CORRECTLY AND BY COOKING TEMPERATURE.
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11/04/2014 | 84 |
- All food handlers must utilize gloves or alternative (hand sanitizer, utensils) when handling ready to eat foods-(vegetables, breads).
- A Certified Food Manager is required by the Health Department. A Certified Food Manager must be obtained for at least one food handler onsite and may be required by more than one food handler.
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05/05/2014 | 93 |
- Reach in cooler not at proper colding temperature. RIC temperature 64F. Do not use refrigerator for cold holding of potentially hazardous foods. Have RIC cooler serviced or find alternate.
- 229.167 (p) (5) improper use of sinks. Do not store dishes on top of handsink for drying. Proper handwashing procedures must be conducted done at handsink only.
- Plumbing located under mop sink is leaking and must be repaired where necessary. Follow up Inspection to follow November November25th.
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11/21/2013 | 88 |
- Shell eggs in Reach in cooler not at proper temperature of 41F or below. Eggs were discarded.
- Observed toothbruses on sink. 3 compartment sink nor handsink is to be used for personal use such as brushing teeth. Toothbrushes removed.
- Observed food handler not utilizing gloves or handsanitizer when handling ready to eat foods such as bread, hamburger fixings.
- Observed food handler with unclean nails and hands,handling raw meat.All food handlers must have clean nails and hands when handling potentially hazardous foods. Hamburger meat was condemned.
- 229.167 (e) (3) (A) no towels.
- Registering and successfully completing a Food Manager Certification course is required. A Certified Food Manager is required at all times during all hours of operation and this may require more than one person to be Certified.
- 229.165 (m) (1) (B)grease and soil accumulation. Multiple areas of the kitchen have soil and grease accumulation. Remove grease from walls, from grill gaskets,exhaust vents over grill, from pull out drawers in front of grill and from under space under grill that sits ontop of pull out drawers.
- Clean and sanitize inside refrigerators and freezers.
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05/23/2013 | 74 |
- DO NOT STORE RAW FOODS ABOVE READY TO EAT FOODS. OBSERVED RAW MEAT BALLS BEING STORED ABOVE LETTUCE/TOMATOES INSIDE KITCHEN REFRIGERATOR - ITEM CORRECTED ON SITE. NOTE: EXPLAINED TO EMPLOYEE ON DUTY PROPER PROCEDURES FOR ORGANIZING FOOD PRODUCTS INSIDE KITCHEN REFRIGERATOR. EMPLOYEE STATED THEY WILL COMPLY.
- (1) STORE CHEMICALS AND MEDICINES AWAY FROM THE PUBLIC FOOD. OBSERVED BOTTLE OF DUCOLAX BEING STORED ON THE SPICE RACKS AND A BOTTLE OF 409 CLEANER STORED ON A WORK TABLE ALONG WITH FOOD ITEMS - ITEMS CORRECTED ON-SITE. (2) REMOVE FLY PAPER FROM OVER KITCHEN WORK TABLE.
- PROVIDE THERMOMETERS AS NEEDED FOR ALL COLD HOLD UNITS AND REFRIGERATORS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- (1)GENERAL CLEANING NEEDED FOR INSIDE OF KITCHEN REFRIGERATOR. CORRECT BY THE NEXT ROUTINE INSPECTION. (2) PROPERLY STORE UTENSILS EITHER ON A MAGNETIC STRIP, UTENSIL HOLDER OR A FOOD APPROVED CONTAINER. OBSERVED TONGS BEING STORED BETWEEN PIPING AND THE WALL - ITEM CORRECTED ON-SITE.
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01/08/2013 | 87 |
- Foods not protected by storage in packages, covered containers, etc. Raw meat on top of cook food.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Storing toxic items above food items.
- One manager or employee must be manager food certified
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12/20/2011 | 72 |
- HAVE SOMEONE ON DUTY DURING HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED. SEE INFORMATION SHEET GIVEN FOR PROCESS. CORRECT BY NEXT ROUTINE INSPECTION.
- STORE RAW SHELLED EGGS BELOW READY TO EAT FOODS SUCH AS THE PRODUCE -COS.
- KEEP PERSONAL FOODS STORED SEPARATE FROM THE PUBLIC FOOD. SEPARATE THE BABY FOOD INSIDE THE KITCHEN REFRIGERATOR FROM THE PUBLIC FOOD.
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05/12/2011 | 89 |
- HAVE SOMEONE ON DUTY DURING KITCHEN HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED. SEE INFORMATION SHEET GIVEN FOR PROCESS. FOLLOWUP ON CORRECTION OF THIS ITEM ON 6/2/10.
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04/13/2010 | 97 |
| No violation noted during this evaluation. | 07/22/2009 | 86 |
| No violation noted during this evaluation. | 02/27/2009 | 73 |
| No violation noted during this evaluation. | 08/26/2008 | 82 |
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