- Label all toxics *spray bottles without label
- discontinue using chipped or broken wares
- Remove dented cans from stock- must place in a separate and designated space.
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03/24/2016 | 90 |
- All TCS foods that require hot holding must be at or above 135 degrees- turkey breast at 92 F/chicken at 112 F
- Hand sink is for hand washing only- observed food handler dump cup of ice in hand sink and rinse out a cup
- Label all foods in bulk containers
- Clean all in use equipment- flour basket has accumulated food
- Remove utensils from bulk foods- biscuit cutter/spatchula
- Discontinue using broken food containers: onions/flour/warmers/inserts
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12/03/2015 | 84 |
- Remove dented cans from stock
- 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 to work, or control measures approved by the regulatory authority.*hand wash was less than 40 seconds
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.*hand sink was at 93 degrees - was able to return to the minimum 100 degrees after 20 min. Water at 3 compartment sink was at 102 max- must reach 110 *also came back up after 20 min
- Place accurate thermometer in walk in cooler/coolers that hold TCS foods *salad cooler
- Clean in use equipment * bean bin under batter station, fryer basket, batter station basket, lemon slicer
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08/25/2015 | 82 |
- All PHF foods must be at or above 135 degrees F- turkey and sliced brisket @ 114 degrees F
- Use hand washing sink for hand washing only- ladel inside sink
- Clean in use utensils.
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03/11/2015 | 88 |
- clean food contact surfaces of equipment- tea dispenser at drive thru
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12/18/2014 | 97 |
- All PHF in hot hold must be at or above 135- smoked chicken deboned in hot hold cabinet drawer on island at 112/turkey breast in reach in hot hold at 102 degrees F
- Lable working container of table sanitizer
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04/16/2014 | 92 |
- use effective pest control measures for flies- discontinue hanging fly strip over food areas.
- repair or replace the plastic face of the meat scale, clean flour sifter.
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11/06/2013 | 94 |
- 229.165 (m) (1) (A)not clean....large can-opener...COS
- 229.164 (o) (6) (A) PHF>135....found brisket at 124F....reheat to an inside temperature of 165F for 15 seconds then hot hold to a minimum temperature of 135F......COS
- 229.165 (m) (1) (A)not clean...inside ice machine...
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08/09/2012 | 92 |
- 229.164 (o) (6) (A) PHF>135...reheat brisket (129F) to 165F for 15 seconds then hot hold to at least 135F...
- 229.165 (m) (1) (A)not clean....clean large can-opener...
- 229.166 (c) (1) sufficient peak load demands....hot water system may not be of sufficient capacity to meet the peak water demands of the food establishment....please ensure hot water at the handsinks reach a minimum of 100F (checked at 88F)...
- Employee performed a complete hand washing, but did not follow the procedure by double washing of the hands and arms.
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01/11/2012 | 84 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Carne guisada and cooked chicken inside the reach in refrigerator were between 111-120 degrees F. Manager on duty indicated that these items were placed in the unit at 10:30 am to cool. Potentially hazardous food must cool within a total of 6 hours; food must cool from 135 to 70 degrees within 2 hours and then from 70 to 135 in 4 hours.
- Salsa inside the reach in refrigerator was 60 degrees F. The manager on duty indicated that the salsa was possibly sitting out at room temperature for a few hours during breakfast and voluntarily discarded the salsa. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is going to be used as a public health control.
- Cut green salad with cut tomatoes, potato salad, coleslaw, and pico de gallo inside reach in refrigeration units and on ice were at temperatures between 47-60 degrees F. The manager on duty indicated that these items were removed from the main walk in cooler and placed in their respective areas at around 10:30 am today. These items must be served or discarded by 2:30 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.163 (h) (6) wash as needed. Employees were not washing hands between cleaning counters and handling ready to eat food. Between cleaning and handling ready to eat food with bare hands employees must perform a double hand wash followed by applying an alcohol based hand sanitizer to hands.
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05/12/2011 | 86 |
- Cut green salad with cut tomatoes, potato salad, coleslaw, and pico de gallo inside reach in refrigeration units and on ice were at temperatures between 46-53 degrees F. The manager on duty indicated that these items were removed from the main walk in cooler and placed in their respective areas at around 1 pm today. These items must be served or discarded by 5 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.166 (c) (3) hot water sufficient. All sinks in the establishment did not have access to sufficient hot water. Hot water at all sinks fluctuated between 102-95 degrees F; the temperature of the hot water decreased with use. Repairs and/or modifications must be made to this establishment's hot water generation and distribution systems by 01/14/2011. All hand washing sinks must have continuous access to hot water that is at least 100 degrees F and the 3 compartment ware washing sink must have access to hot water that is at least 110 degrees F. Failure to make the necessary repairs and/or modifications may result in the establishment being forced to cease operations. If an extension is needed to make necessary repairs and/or modification a representative of this establishment must contact inspector before 3 pm on 01/14/2011.
- 229.165 (d) (1) (B)free of breaks, cracks. Metal bowls, metal containers, and plastic containers were not free of cracks, breaks, pits, and other similar imperfections. These food contact surfaces must be repaired or replaced immediately.
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01/12/2011 | 88 |
- Prepared cut salads being stored in a cold holding unit on the service line was at temperatures between 53-63 degrees F. Manager on duty stated that these food items had been prepared at around 8:30 am. Establishment may serve these items until 12:30 pm today. Any left overs must be discarded at 12:30 pm. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- Cut lettuce that was stored in the walk-in refrigeration was at a temperature of 50 degrees F. Manager on duty stated that cut lettuce was received from commissary at 8:30 am. Establishment has until 12:30 pm to cool this lettuce to below 41 degrees F or discard this lettuce at 12:30 pm.
- Pooled eggs that were cracked, placed in containers, and stored in reach in refrigeration unit the previous day were at a temperature of 49 degrees F. Manager on duty voluntarily discarded these food items. Potentially hazardous food items must be stored below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in food prep, or when times is being used as a public health control.
- 229.163 (g) Wash before RTE. Observed a food employee wipe down food contact surface with a rag soaked in a sanitizing solution and then immediately return to handling ready to eat food with bare hands. Employees must hands between tasks that may contaminate exposed food, clean utensils and equipment, and unwrapped single service and single use articles. Prior to handling ready to eat foods, food employees must perform a double hand wash followed by applying an alcohol based hand sanitizer.
- 229.165 (d) (1) (B)free of breaks, cracks. A scraper used during the preparation of food on one of the griddles was not free of cracks, breaks, chips, and other similar imperfections. Repair or replace this food contact surface immediately.
- 229.165 (m) (1) (A)not clean. Two pair of tongs were not clean to sight and touch. Manager on duty sent these items to washed, rinsed, and sanitized. Establishment must ensure that food contact surfaces are cleaned every four hours or as needed.
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08/16/2010 | 88 |
| No violation noted during this evaluation. | 07/01/2009 | 90 |
| No violation noted during this evaluation. | 01/30/2009 | 93 |
| No violation noted during this evaluation. | 04/07/2008 | 88 |
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