- Ensure hot water is turned on at plumbing at the handsink all times of operation. Repair all leaking at faucet.
- Do not wedge knives between back of 3 compartment sink and wall. Find an alternative clean and dry place.
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03/29/2016 | 94 |
- 229.163 (n) (2) (A) closed beverage container. All personal drink containers must have a spill proof lid and a straw.COS
- 229.165 (k) (14) (D) other solution.Water, soap and bleach used for sanitizing solution. Solution is not measurable for sanitizing. Chlorine solution must be within 50-100ppm.
- 229.163 (h) (6) wash as needed.Food handler must wash their appropriately prior to handling ready to eat foods. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination.
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10/20/2015 | 89 |
- Potentially Hazardous food not at required temperature in cooling unit. Unit is not to be used and needs to be serviced. Unit is not to be used until proper cold holding temperature meets 41F or below.
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06/23/2015 | 95 |
No violation noted during this evaluation. | 11/25/2014 | 100 |
No violation noted during this evaluation. | 06/23/2014 | 100 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.Separate raw foods (raw beef)and cooked/Ready to eat foods (deli ham) during storage in the reach in cooler. Store according to proper cooking temperature.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Date mark open packages of cooked food with a discard date no more than 7 days.
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02/06/2014 | 92 |
- Registering and successfully completing a Food Manager Certification course by next regular Inspection. Take Certificate to purchase a Metro Health Card if not included in Certified Food Manager's course. Cost of I.D separately could be $15.45.
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10/17/2013 | 97 |
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