| No violation noted during this evaluation. | 01/20/2016 | 100 |
| No violation noted during this evaluation. | 02/05/2015 | 100 |
- Potentially Hazardous food(variety of RTE food items located in the WIC at 45-46 F) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: Maintenance reported to repair(calibrate Defrost cycle). NOTE: Will return in 24 hr. to assure WIC is able to maintain 41 F or less. NOTE: All time-temp abused items condemned and voluntarily destroyed IAW city ordinance.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains/Dish machine and the floor drain) of the drain line between the food handling equipment and the sewer line.
- No soap(dispenser inoperative) at the hand washing sink(located in the kitchen). Supply every handwashing sink with soap.
- 229.165 (q)food contact not sanitized. Proper quat solution concentration/time/temperature combinations not employed in sanitizing process. Use proper quat concentration/time/temperature combinations for sanitizing. NOTE(Until Quat dispenser is calibrated): Assure proper warewash procedures are followed: WASH(SOAP)/RINSE(CLEAR WATER)/SANITIZE(50-100 PPM CHLO: 1/2 TEASPOON BLEACH 1 GALLON OF WATER = 500-100 PPM RESIDUAL: USE PH TEST STRIPS TO VERIFY CONCENTRATION/ AIR DRY.
- 229.165 (d) (1) (A)smooth.-Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surface not smooth.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged handles on wire serving utensil: located on the storage rack and work table drawers. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(plastic storage container and can opener) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
|
07/17/2014 | 78 |
| No violation noted during this evaluation. | 12/13/2013 | 100 |
| No violation noted during this evaluation. | 07/17/2013 | 100 |
- 229.163 (h) (9) contaminate hands. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, donning gloves, 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 cups with a lid and straw with cleans hands and away from food prep areas.
- 229.167 (e) (3) (A) no towels. Supply the handwash station (in warewash room) with individual disposable towels.
|
12/07/2012 | 89 |
- 229.164 (o) (7) (C) lunch meat - deli. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method: unused portion of deli meat that is still in the original casing may be used up to the date stated on the wrapper. Unused deli meat that is no longer in the original casing may be used up to 7 days if held at 41F or below, and 4 days is held at 45F and below.
- 229.164 (o) (7) (A) consume by date (prepared). Potentailly hazardous foods not consumed within 24 hours must be date-marked.
- There must be at least one person per shift who is Food Manager certified.
|
02/01/2011 | 93 |
- 229.168 (c) (1) toxics stored. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Chemicals/pesticides used must be formulated for restaurant use.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces---inside the ice machine, drawers under the prep table.
- Post a Heimlich Maneuver poster.
- Store raw eggs under all foods.
|
07/28/2010 | 84 |
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