- PROVIDE FOR TOXIC PRODUCTS TO BE STORED AWAY FROM FOOD ITEMS. (SANITIZING BUCKETS NEXT TO FOOD ITEMS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE))
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02/10/2016 | 94 |
| No violation noted during this evaluation. | 11/05/2015 | 100 |
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (KNIVES (STORED ON DRY/CLEAN SURFACE), ICE MACHINE (INSIDE), RI COOLER (INSIDE))
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09/14/2015 | 97 |
- PROVIDE FOR RI COOLER TO BE AT 41F OR BELOW. (53F)
- PROVIDE FOR TOWELS AT ALL HANDSINKS AT ALL TIMES. (NO TOWELS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (KNIVES (STORED ON DRY/CLEAN SURFACE), ICE MACHINE (INSIDE))
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07/27/2015 | 88 |
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANYOTHER COMPANY OFFERING CLASS)
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01/15/2015 | 97 |
| No violation noted during this evaluation. | 10/31/2013 | 100 |
| No violation noted during this evaluation. | 01/17/2013 | 100 |
- Ensure all food contact surfaces are cleaned and sanitized. (Ice machine had mold inside of machine.)
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07/10/2012 | 97 |
- 229.165 (k) (14) (A). Chlorine solution for cleaning tables, storing towels was over 200ppm. Chlorine solution must be between 50-100ppm for disinfection. Establishment should use provided sanitizing tablets or or provide testing strips.
- 229.165 (m) (1) (A)not clean. Establishment must clean ice machine so that it is free of mold/mildew. All utensils (knives, tomato slicer) must be properly cleaned and stored so that they are free of food debris.
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01/06/2012 | 94 |
- Ensure all PHF items are labeled with a time & date label; when placed in any cooler.
- Eliminate the presence of insects by using any approved means. Back door needs to have 2" gap at bottom sealed up.
- Eliminate the presence of rodents by using any approved means. Back door needs to have 2" gap at bottom sealed up.
- All coolers need to have a readily accessible thermometers in them. All kitchen staff needs to have calibrated probe thermometers, for food temperture monitoring.
- Clean and sinitize the folloowing cutting boards, inside ice machine, and soda machine nozzles.
- Stop the practice of using card board boxes as floor mats.
- Kitchen staff returned to handeling food service equipment after returing from outside; without washing hands first.
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06/20/2011 | 76 |
- PROVIDE FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS UNDER RUNNING WARM WATER FOR 20 SECONDS USING SOAP AND DRYING HANDS WITH A DISPOSABLE TOWEL. CURRENTLY EMPLOYEES WERE NOT WASHING HANDS BETWEEN TASK.
- DISCONTINUE USING SOILED APRONS/TOWELS TO CLEAN SOILED HANDS.
- PROVIDE FOR EMPLOYEES TO PROPERLY WAS HANDS BEFORE USING GLOVES TO HANDLE READY-TO-EAT FOODS. EMPLOYEES ARE SWITCHING GLOVES BETWEEN TASK AND HANDLING FOOD BUT THERE IS NOT HANDWASHING GOING ON PRIOR TO GLOVE USE. ENSURE EMPLOYEES KNOW PROPER PROCEDURES FOR GLOVE USE. GLOVES ARE NOT A SUBSTITUTE FOR HANDWASHING.
- PROVIDE FOR BAR HANDSINK TO BE ACCESSIBLE AT ALL TIMES.
- PROVIDE FOR LEAK UNDER 3 COMPARTMENT SINK TO BE REPAIRED. PROVIDE FOR STANDING WATER TO BE PUSHED TO A FLOOR DRAIN OR MOPPED.
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12/02/2009 | 82 |
| No violation noted during this evaluation. | 03/05/2008 | 80 |
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