- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED A BOTTLED WATER BEING STORED IN ICE BIN HOLDING COLD HOLDS (LETTUCE, TOMATOES,ETC.) AND AN EMPLOYEE DRINK WITHOUT A LID OR STRAW.
- Discontinue using broken/chipped wares i.e. lids holding bulk food.
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02/15/2016 | 93 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1
- Discontinue using broken/chipped wares i.e. lids to flour/rice & chipped plates
- Ensure inside of ice machine is clean and free of mold.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. i.e raw chicken
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10/15/2015 | 89 |
- . Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Provide soap at every hand sink. i.e. kitchen area had hand sanitizer.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Chlorine was over 200 ppm for dish machine.
- Discontinue using broken/chipped wares i.e. lid for rice in the storage room.
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08/14/2015 | 87 |
| No violation noted during this evaluation. | 04/03/2015 | 100 |
| No violation noted during this evaluation. | 12/16/2014 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.S(OBSERVED EMPLOYEE NOT FOLLOWING ANY TYPE OF PROPER HANDLING OF READY TO EAT FOOD. EMPLOYEE WAS WIPING THIER HANDS ON APRON AND TOWEL THEN TOUCHING READY TO EAT FOOD.)
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08/15/2014 | 96 |
| No violation noted during this evaluation. | 03/14/2014 | 100 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(observed multiple personal employees drinks near outgoing PHF Preparations.)
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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10/25/2013 | 81 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- All certifide food Managers cards are expired and none werepresent that were current.
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07/29/2013 | 86 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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03/21/2013 | 96 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.164 (o) (4) (A) (i) - Cooked PHF.**COOKED FOODS MUST BE PROPERLY COOLED TO 70F OR LOWER WITHIN 2 HOURS OF COOLING USING ADEQUATE COOLING METHODS
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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11/15/2012 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit. **WALK-IN COOLER OFF TEMP
- 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.
- **WALK-IN COOLER MUST BE ABLE TO MAINTAIN A TEMP OF 41F OR LESS AT ALL TIMES
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler.
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02/24/2012 | 85 |
- 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.**COOKED PHF'S IN REFRIGERATOR MUST BE LABELED WITH A CONSUME BY DATE
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08/29/2011 | 96 |
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. **REPLACE RACKS IN REFRIGERATOR THAT APPEAR RUSTED AND/OR DAMAGED.
- 229.166 (i) (5) (A)plumbing repairs.**REPAIR THE ONLY HANDWASHING SINK INSIDE KITCHEN/PREP AREA.**HAVE A LICENSED PLUMBER REPAIR/REPLACE DAMAGED PIPING CAUSING WATER TO WASTE ON TO FLOORS IN FOOD PREP AREA.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic. Food contact equipment must be in good repair.**REPLACE ANY UTENSILS THAT ARE DAMAGED
- 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.**OBSERVED LARGE BAGS OF FOOD IN COOLER (COOKED RICE, COOKED CHICKEN, ETC.) WITH NO DATE LABELS.**PLEASE LABEL COOKED FOODS OR ANY FOOD SEPARATED FROM ORIGINAL PACKAGES WITH A CONSUME BY DATE.
- **DO NOT USE GROCERY BAGS TO STORE FOODS IN COOLERS.**PLEASE USE FOOD GRADE CONTAINERS.
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01/20/2011 | 90 |
| No violation noted during this evaluation. | 11/20/2008 | 89 |
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