- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food, and cooked foods.
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01/28/2016 | 96 |
| No violation noted during this evaluation. | 07/10/2015 | 100 |
- WALK-IN REFRIGERATOR COOLING UNIT WILL BE REQUIRING EITHER A THERMOSTAT THEMPERATURE ADJUSTMENT DOWN TO APPROXIMATELY 38'F OR FURTHER SERVICING IN ORDER THAT IT BE CAPABLE OF MAINTAINING ALL STORED POTENTIALLY HAZARDOUS FOODS AT NO HIGHER THAN 41'F AT ALL TIMES.
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03/30/2015 | 95 |
| No violation noted during this evaluation. | 10/30/2014 | 100 |
| No violation noted during this evaluation. | 04/10/2014 | 100 |
| No violation noted during this evaluation. | 11/01/2013 | 100 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS
- MUST REPAIR FAUCET TO EMPLOYEE HAND WASHING SINK IN KITCHEN TO RENDER ACCESSIBLE FOR FREQUENT USE.
- VARYING TEMPERATURES OF BETWEEN 43F A TO 39F ON PRODUCTS STORED LONGER THAN SEVEN HOUR IN WALK-IN REFRIGERATOR INDICATING POSSIBLE NEED FOR SERVICING OF COMPRESSOR OR A SIMPLE OF ADJUSTMENT OF THERMOSTAT. PRODUCTS THAT HAVE BEEN STORED IN REFRIGERATORS FOR LONGER THAT SIX HOURS MUST REGISTER AN INTERIOR TEMPERATURE OF 41F OR LOWER. HIGHER TEMPERATURES ON A STORED PRODUCT INDICATES REFRIGERATION UNIT IS NOT MAINTAINING AMBIENT TEMPERTURES OF 41F OR BELOW AND REQUIRES SERVICING.
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04/23/2013 | 88 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Use proper arrangement in storage. Raw separated from cooked. Use the following ascending order: poultry , beef, pork, seafood, and then ready to eat.
- 229.165 (m) (1) (A)not clean. Observed dishes which were not clean to sight and touch. Thorrghly clear and sanitize dishware.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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02/15/2012 | 89 |
- 229.163 (h) (8) before gloves. Employees must wash hands between tasks including before donning new gloves.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Must use only food grade scoops in bulk food items and bins must be kept clean and sanitized.
- 229.164 (f) (2) (A) (iv) not covered. Many items observed in walk-in cooler without lids which puts food at risk of cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared food items cooked and uncooked must be labeled with use by date.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed in dish room, dry storage area and food prep areas. Last pest control on August 1, 2011. Must contact service to determine additional steps necessary to eliminate gnats.
- 229.165 (m) (1) (A)not clean. Observed food and debris build up on shelving where clean dishes are stored. Cutting boards in food prep area need to be replaced.
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08/16/2011 | 82 |
- WALK-IN COOLER DOOR AJAR AND CONTENTS 43-47F. ICE DOWN MEATS, KEEP DOOR CLOSED SHUT TIGHT AT ALL TIMES (NO INSIDE HANDLE). LOWER TEMPERATURE/SERVICE UNIT.
- 229.164 (o) (6) (A) PHF>135. HOT HOLD UNIT NOT IN KITCHEN- FOODS 109 - 121. FILL WITH WATE AND TURN ON UNIT EARLY/FIRST IN MORNING TO ADEQUATELY COME TO TEMPERATURE TO MAINTAIN HOT HOLD FOODS AT 135F OR ABOVE.
- 229.164 (o) (7) (A) consume by date (prepared). NOT ALL BULK SAUCES MARKED WITH PREP DATE OR 7 DAY EXPIRATION.
- 229.165 (n) (1) (D) (ii) (II)refrigerated room.
- 229.165 (m) (2)non food contact dirty. OBSERVED BREAD CRUMBS ON SHELVES WHERE BULK LOAVES ARE STORED.
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12/14/2010 | 83 |
- clean and sanitize all food contact surfaces.
- Air gap on ice machine is not present.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. knife stored between cabinets and in use.
- During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds.
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11/30/2009 | 85 |
| No violation noted during this evaluation. | 07/22/2009 | 94 |
| No violation noted during this evaluation. | 02/04/2009 | 97 |
| No violation noted during this evaluation. | 10/21/2008 | 97 |
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