- All TCS foods must be at 135 degrees F or above*brisket on front line was at 132 F
- Replace damaged lids on bulk foods
- Clean in use equipment- batter station bins/baskets/handles on bins
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01/07/2016 | 92 |
- clean equipment before each task.*batter station bins/basket
- Discard and or replace unsafe equipment.* glass front door at walk in cooler has broken handle* remove string
- Walk in cooler shelving in poor condition- re seal racks
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08/21/2015 | 97 |
- Label all working containers of toxics- table cleaner
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01/08/2015 | 97 |
- Use effective pest control for roaches
- Label working containers of toxics- table sanitizer/store all toxics away from food containers
- Place accurate thermometers in all reach in coolers where TCS foods are stored
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06/20/2014 | 91 |
- remove from consumption all dented cans
- Evidence of insects observed.(roaches)
- Unlabeled chemical bottles found in food preparation/storage areas
- Damaged plastic containers (beans/soup insert covers). Equipment used in storing food not cleaned (flour sifter/shelving in walk in had food in direct contact with shevling-must meet food storage requirements). several inserts/covers with damaged parts. Equipment used in storing food not cleaned (blue plastic ice scoop stored dirty with potatoes in dry storage)
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01/02/2014 | 87 |
- Ensure all surfaces containing clean wares are also cleaned and sanitized. (Drying rack above three compartment sink was dirty at time of inspection.)
- Provide all refrigeration units with a thermometer. (Refrigeration unit containing prepared salads below food line did not have thermometer at time of inspection.)
- Evidence of roaches observed in dry storage area containing extra lighting and around water heater. (Follow-up scheduled for 5/15/13 to check for pest control service and evidence of roach activity.)
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05/14/2013 | 91 |
- 229.164 (o) (6) (A) PHF>135....found green beans at 114F....manager discovered burner is not working....discard approx 3 pounds...
- Employee failed to double handwash as per SOP...
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....do not use the ice machine until it is sanitized to remove slime/mold....
- 229.165 (g) (1) equipment not sufficent....please repair the line hot holding burner...manager is initiating maintenance request...
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04/10/2012 | 85 |
- Salad, which contained cut tomatoes, on the service line was 45.8 degrees F. Manager on duty indicated that the salad was removed from a reach in refrigerator at around 2 pm. This salad must be served by 6 pm today or discarded. 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.
- Cut sausage inside the walk-in refrigerator was at temperatures between 49-50 degrees F. Manager on duty indicated that the sausage was delivered and cut 1 hour prior. This sausage must be cooled to below 41 degrees F or served 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.
- Pico de gallo that was stored on top of some ice in the dining area was at a temperature of 52 degrees F. The manager on duty indicated that the pico de gallo was removed from the walk-in cooler and placed on ice at around 2:15 pm today. This pico de gallo must be cooled to 41 degrees F or below or be served by 6:15 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.
- 229.165 (m) (1) (A)not clean. The interior of th ice maker was not clean to sight and touch. Clean and sanitize this food contact surface immediately.
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02/23/2011 | 92 |
- Prepared containers of salad sitting in a counter top cold holding unit were at a temperature of 51 degrees F. Manager on duty stated that these containers had been placed in the unit less than 30 minutes prior. Establishment may serve this salad to customers until 4 pm today, any remaining salad must be discarded. Potentially hazardous food must be held at 41 degrees F or below or at 135 degrees F or above unless the food is being cooked, cooled, used immediately in food preparation or when time is being used as a public health control.
- Bleach sanitizing solution used to sanitize food contact surfaces exceeded 200 ppm. Food employees must ensure that all bleach sanitizing solutions used to sanitize food contact surfaces are at a concentration between 50-100 ppm.
- 229.165 (m) (1) (A)not clean. Interior of ice maker was not clean to sight and touch. Clean and sanitze this food contact surface immediately. Ensure that all food contact surfaces are cleaned every four hours or as needed.
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06/23/2010 | 89 |
| No violation noted during this evaluation. | 01/28/2010 | 100 |
| No violation noted during this evaluation. | 10/30/2008 | 82 |
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