- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Water bottles are not an acceptable beverage container.
- Clean the ice machine
- Clean the reach in refrigerator
- Food storage containers and lids must be in good repair and be smooth, easily cleanable and non-absorbent.
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12/17/2015 | 93 |
- Cooked chicken at 87 degrees F, chicken was discarded
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store ready to eat food items in food grade storage bags
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09/29/2015 | 85 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Eliminate the presence of insects by using any approved means. Observed gnats in the waitress station.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide accurate thermometers for all reach in coolers
- Clean the interior of the ice machine.
- Food contact equipment must be in good repair. Replace the broken bulk bin storage container lid.
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04/13/2015 | 84 |
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers, shelves for clean dishwares, slicer, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean exterior of all cooking equipment, exterior of coolers, cooler door handles, exterior of bulk food containers, etc
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice bin (in wait station) drain pipe and floor drain equalt to 2x the diameter of the pipe.
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11/13/2014 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers, shelves for clean dishwares, slicer, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean exterior of all cooking equipment, exterior of coolers, cooler door handles, exterior of bulk food containers, etc
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Store raw meats below vegetables and ready-to-eat fooods. Observed exposed raw chicken right above unprotected brocolli in walk-in cooler, and raw beef above cooked foods in one of the reach-in coolers.
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04/17/2014 | 86 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product (raw eggs). Raw eggs must be store below or away from ready-to-eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects (flies)by using any approved means.
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04/13/2012 | 89 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. Provide adequate refrigeration.
- 229.168 (a) toxics not labeled. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometer in walk in and reach in coolers.
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08/01/2011 | 74 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee handling ready to eat food (tomato with bare hand) improperly with no hand sanitizer present at handsink. (please see handout)
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. (a). Please provide for all ready to eat foods to be separated or stored properly from raw foods. (please see handout) 229.164 (f) (2) (A) (iv) not covered(b). Please provide for all refrigerated foods and dry foods to be properly covered to prevent contamination. In addition, please refrain from allowing bottom portions of containers to directly be stored on food items (cos).
- 229.167 (p) (11) (C)insects/pests not minimized. Observed live & dead roaches in storage area , and near warewashing areas. Most recent pest control provided 6/21/2010; however, pest control alone will not eliminate insects; thorough cleaning is necessary throughout whole establishment.
- 229.168 (h) (1) restricted use pesticides. (a). Please utilize approve pesticides only; must be functional for kitchen use. (cos). 229.168 (b) working container not labeled. (b). Please provide for all toxic materials to be properly labeled with its' common name.
- 229.165 (m) (1) (A)not clean. Food contact and non-food contact surfaces observed unsanitary at this time. Please thoroughlly clean and sanitize the following: (a). ice machine located in kitchen (b). all microwaves & shelving; this includes dry shelving and shelving located in refrigeration untis. (c). storage floors and containers (d). all refrigeration units. In addition, please provide for all equipment and utensils to be stored on a clean & sanitary surface; rather than on the sides of equipment.
- 229.164 (a) - Honestly presented. Please provide for all heavily dented canned goods on the rim or seam of can to be removed from shelving, and/or separated from canned goods that are in sound condition for return credit.
- 229.163 (h) (9) contaminate hands.Food handlers not properly washing hands as task or duty changes; please remove rag from belt; this prohibits adequate handwashing. Food handlers must wash hands for a min. of 20 seconds.
- 229.166 (i) (5) (A)plumbing repairs. Please provide the necessary repairs to eliminate leak at three compartment sink, and condensation located in walk-in cooler.
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06/22/2010 | 72 |
| No violation noted during this evaluation. | 07/23/2009 | 90 |
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