- PROVIDE SOAP AND TOWELS AT HAND WASHING SINK. (NO TOWELS OR SOAP)
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10/20/2015 | 97 |
- PROVIDE TOWELS AT HANDSINK AT ALL TIMES. (NO TOWELS)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, UTENSIL, ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
- PROVIDE FOR BAGS OF ICE TO HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PHONE #)
- PROVIDE FOR ALL FOOD TO BE IN SOUND CONDITION. (REMOVE SPOILED PRODUCE AND LOOK THROUGH RAW MEAT AND DELI MEAT USE BY DATES)
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07/06/2015 | 86 |
| No violation noted during this evaluation. | 04/30/2015 | 96 |
- PROVIDE A LABEL FOR BAGA OF ICE. (ESTABLISHMENT NAME, ADDRESS, PHONE #)
- PROVIDE HOT/COLD RUNNING WATER AT ALL SINKS. (NO HOT WATER) (DISCONTINUE ALL OPEN FOOD PRODUCTS UNTIL HOT WATER HAS BEEN RESTORED)(IF YOU ARE IN VIOLATION A CITATION WILL BE ISSUED)
- PROVIDE TOWELS AT HANDSINKS AT ALL TIMES. (NO TOWELS)
- CLEAN AND SANITIZE ICE MACHINE. (INSIDE)
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04/22/2015 | 86 |
- STORE TOXIC SPRAY BOTTLES AWAY FROM FOOD CONTACT SURFACES.
- BAGS OF ICE MUST HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PH #)
- ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (DISCONTINUE USING CARD BOARD BOXES TO DRAIN GREASE FROM FRIED CHICKEN AND STORING UTENSILS, ICE MACHINE (INSIDE), UTENSIL AND CONTAINER FOR PICKLES MUST BE WASHED PROPERLY DAILY)
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06/24/2014 | 90 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. FOOD ON HOT HOLDING IS NOT KEEPING TEMPERATURE OF 135F DEGREES OR GREATER, EITHER RAPID REHEAT TO 165F DEGREES OR DISGARD FOOD ITEMS.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. NO SOAP AT HANDWASHING SINK.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels. HANDWASHING SINK HAS NO PAPERTOWELS.
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01/21/2014 | 92 |
- Ensure hand wash facility is adequate and in working order. Pipes below hand sink are broken and hand sink is not able to be used without water dumping onto floor.
- Ensure hand wash facility is supplied with soap and paper towels. During inspection hand sink did not have hand soap or paper towels.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was on duty.
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07/30/2013 | 91 |
- Ensure all hot hold stations are properly holding at 135F. (Chicken in hot hold unit measured at 105F. Chicken was discarded.)
- Ensure all food prep areas have a hand sink immediately available. (Fryer and mini oven at register area does not have a hand sink immediately available. Fryer and over must be moved away from register area to back where three compartment sink and hand sink are available.)
- Ensure all hand wash facilities are provided with soap and towels. (Hand sink next to three compartment sink did not have soap or towels.)
- Ensure all hand wash facilities are provided with soap and towels. (Employee restroom did not have soap or towels.)
- Provide all sinks with hot and cold running water under pressure. (Three compartment and hand sink next to mop sink did not have hot and cold running water. Water at three compartment sink must measure at 110F and hand sink hot water must measure at 100F.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Microwave was dirty at time of inspection.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Ice machine had mold at time of inspection.)
- Ensure a certified food manager is present during all operating shifts where food prep is performed.
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08/30/2012 | 79 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Handwash stations must be provided with soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels
- 229.164 (r) (1) (B) (iv) manufacturer info. No source label present on ice that is bagged by establishment. Label information shall include the name and place of business of the manufacturer, packer, or distributor (Name and address of establishment).
- Establishment is now preparing and serving kolaches, sausages and chicken. Establishment must obtain food manager's certifications for at least one employee per shift during operating hours. Establishment has 30 days to obtain food manager's certifications.
- 229.165 (m) (1) (A)not clean. Establishment must clean tongs and tong container used for candy and pickles.
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02/24/2012 | 87 |
- 229.164 (r) (1) (B) (iv) manufacturer info. No source label present on ice that is bagged by establishment. Label information shall include the name and place of business of the manufacturer, packer, or distributor (Name and address of establishment).
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Handwash stations must be provided with soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean/sanitize soda fountain nozzles and tongs used for candy.
- Establishment has 10 days to obtain food license. Receipt for food license must be posted until food license is received in mail.
- §229.164(l) Hot hold found at 112F. Establishment must maintain foods at 135F or above. Foods were in hot hold for 30 minutes. Establishment allowed to keep foods.
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09/15/2011 | 82 |
- 229.164 (r) (1) (B) (iv) manufacturer info. No source label present on ice that is bagged by establishment or candy that is re-wrapped and sold. Label information shall include the name and place of business of the manufacturer, packer, or distributor (Name and address of establishment).
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Storing shelled eggs above ready-to-eat (RTE) Foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and/or bottled items.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean/sanitize soda fountain nozzles and clean/sanitize mircrowave.
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12/14/2010 | 89 |
- Provide for ice to be properly labeled with source information. (Ex. Store name, Store phone number & Store location)
- Provide for handsink and three compartment sink to have running hot water at all times.
- Provide for all coolers to have a properly calibrated thermometer.
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01/13/2010 | 89 |
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