- TWO REFRIGERATION UNITS WERE 46F - 50F. CONTENTS FROM SMALL COUNTER HEIGHT REFRIGERATOR WAS MOVED TO UNIT AT PROPER TEMPERATURE AND THE CONTENTS OF THE OTHER WERE THROWN AWAY. WILL RETURN ON MONDAY TO ENSURE UNITS ARE WORKING PROPERLY.
- 229.164 (o) (6) (A) PHF>135. COOKED OATMEAL AND MILK SITTING ON COUNTER AT 115F. MUST SIT IN STEAM TABLE AND MAINTAINED AT 135F MINIMUM. IT WAS REHEATED AND KEPT ON STOVE TOP.
- 229.164 (r) (1) (A) labeled properly. PASTRIES CAN NOT BE INDIVIDUALLY PACKAGED AS A SELF SERVE TO GO (FOR PURCHASE ITEM) WITHOUT LABELS. YOU MUST OBTAIN A STATE MANUFACTURING FOOD LICENSE. OR DISCONTINUE PRE-PACKAGING
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. BLOOD FROM RAW BEEF DRIPPING ONTO BOTTOM SHELF IN REFRIGERATOR WHERE AN OPEN BAG OF TORTILLAS SITS AN ONTO LID OF MAYONAISE.
- 229.164 (o) (7) (A) consume by date (prepared).LABEL WITH 7 DAY USE BY DATE
- 229.167 (e) (2) no soap.
- 229.167 (e) (3) (A) no towels.
- CERTIFIED FOOD MANAGER ON SITE DURING ALL HOURS OF OPERATION
- 229.165 (l) (1) (B)not calibrated.
- 229.165 (m) (2)non food contact dirty. REFRIGERATED DOOR HANDLES DIRTY
- 229.165 (m) (2)non food contact dirty. BLOOD FRESH AND DRIED ON BOTTOM OF REFRIGERATOR SHELF
- 229.165 (d) (1) (B)free of breaks, cracks. MANY FOOD STORAGE CONTAINERS WITH CRACKS.DISCARD ALL WARES AND FOOD STORAGE ITEMS WITH CRACKS/CHIPS ETC....
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02/05/2016 | 66 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. STEAM TABLE AT 110F.
- 229.164 (r) (1) (A) labeled properly.PASTRIES IN DISPLAY CASE CAN NOT BE INDIVIDUALLY PACKAGED AS A SELF SERVE TO GO (FOR PURCHASE ITEM) WITHOUT LABELS. YOU MUST OBTAIN A STATE MANUFACTURING FOOD LICENSE. OR DISCONTINUE PRE-PACKAGING
- 229.165 (d) (1) (B)free of breaks, cracks.DISCONTINUE USING PLASTIC SOUR CREAM AND BUTTER CONTAINER TO KEEP FOODS IN STEAM TABLE.
- 229.166 (c) (2)under pressure.
- 229.166 (c) (1) sufficient capacity.HOT WATER IN UNISEX RESTROOM TAKES MORE THAN 30 SECONDS TO REACH 100F AND NEEDS TO BE UNDER GREATER PRESSURE.
- 229.165 (k) (14) (A)chlorine solution. CHLORINE SOLUTION FOR SANITIING WAS ABOVE 200PPM. USE TEST STRIPS DAILY.
- 229.165 (g) (2) (E)2 comp sink. 229.165 (g) (2) (A)3 comp sink. MUST USE 3 STEPS, OF 3-COMPARTMENT SINK, TO WASH, RINSE AND SANITIZE DISHES.
- 229.166 (k) (1) (B) approved sewage disposal.SEWAG GAS LEAK/BUILD-UP/BACK-UP IN KITCHEN. HAVE A LICENSED PLUMBER FIND SOURCE OF LEAK.
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10/23/2015 | 78 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
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02/27/2015 | 96 |
- 229.167 (e) (2) no soap.
- 229.167 (e) (3) (A) no towels.
- 229.165 (d) (1) (B)free of breaks, cracks. FODD STORAGE CONTAINERS CRACKED, DISCARDED.
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10/10/2014 | 94 |
- SMALL COUNTER HEIGHT REFRIGERATED UNIT IN DINNING AREA IS AT 51F. OPENEND CONSTANTALY. ICE DOWN LEMONS/LIMES. DO NOT STORE ANYTHING OVER NIGHT. KEEP DAILY TEMPERATURE LOGS. WILL FOLLOW UP FIRST THING THURSDAY MORNING
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. 2/5 STEAM TABLE FOODS ARE BELOW 135F LESS THAN 4 HOURS. REHEAT TO 165 AND REPLACE IN STEAM TABLE. ENSURE FOOD IS REHEATED TO 165F MINIMUM AND MAINTAINED ON STEAM TABLE AT 135F MINIMUM.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. TWIST OPEN WATER BOTTLE STORED IN ICE IN ICE MACHINE. EMPLOYEES MAY HAVE A CLOSED DRINK CONTAINER WITH A LID AND STRAW AT A LOCATION THAT IT WON'T SPILL ONTO/CONTAMINATE FOODS/FOOD PREP AREA.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (r) (3) (D)no sanitization. ESTABLISHMENT IS WAITING FOR OWNER TO BRING SUPPLIES. DO NOT USE ANY OF THE WARES THAT HAVE BEEN WASH UNTILL YOU HAVE CHLORINE, 50-100PPM, TO RINSE WARE. CURRENT CONCENTRATIONS TEST STRIPS ARE NOT THE CORRECT ONES. USE TEST STRIPS DAILY TO ENSURE CHLORINE SANITIZIER IS 50-100PPM
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06/10/2014 | 79 |
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