- ICE SCOOP SITTING LAYING IN ICE. HANDLE MUST BE UPRIGHT, NOT TOUCHING ICE, OR IN A SEPERATE ICE SCOOP HOLDLER
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01/11/2016 | 96 |
- 229.164 (t) (4) by body / discharges. ICE SCOOP AND HANDLE SITTING IN ICE. PLACE HANDLE FACING UPWARD OUT OF ICE
- 229.165 (r) (3) (D)no sanitization. NO SANITIZER IN THREE COMPARTMENT SINK
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09/04/2015 | 93 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. 229.164 (o) (6) (A) PHF>135. CHOPPED BEEF AT 117F & 123F IN HOT HOLD UNITS. ENSURE PRODUCT IS REHEATED TO 165F AND THEN MAINTAINED IN A HOT HOLD AT A MINIMUM 135F
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05/19/2015 | 95 |
| No violation noted during this evaluation. | 02/03/2015 | 100 |
| No violation noted during this evaluation. | 09/29/2014 | 100 |
- 229.165 (q)food contact not sanitized. OBSERVED LADLE FOR SCOOPING BEANS, FROM HOT HOLDING BOX INTO INSERTS, HANGING ON DOOR HANDLE OF HOT HOLD BOX. DISCONTINUE STORING THERE AND PLACEN IN ITS OWN HOLDER THAT CAN BE WASHED, RINSED AND SANITIZED.
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05/27/2014 | 97 |
| No violation noted during this evaluation. | 01/17/2014 | 100 |
- 229.165 (q)food contact not sanitized. SLIGHT MOLD IN ICE MACHNE. CLEAN AND SANITIZE REGUALRLY MORE DURING SUMMER.
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08/20/2013 | 97 |
| No violation noted during this evaluation. | 04/16/2013 | 95 |
- 229.168 (c) (2) toxics above/beside items. bleach stored on a rack that has clean utensils on it. Also dirty trays were stored on the same shelf.
- 229.165 (m) (1) (A)not clean. the entire can opener unit needs cleaning/new blade/reseal the base.
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10/11/2012 | 94 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. cutting/storeing product on improper surface.
- 229.165 (r) (3) (D)no sanitization. Use proper sequence of prescrub/wash/rinse/sanitize with proper strength sanitizer and air dry then stack. make easy acess to sanitizer test kits.
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03/26/2012 | 93 |
| No violation noted during this evaluation. | 08/11/2011 | 89 |
- There needs to be a policy in place on bare hand contact with ready to eat foods as it relates to handwashing, major training list of subject items to be trained on, documentation on receiving training and consequences if policy is not observed and practiced.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means.
- 229.165 (k) (14) (A)chlorine solution. Use any chemicals for sanitization according to manufactures directions. The sanitizer for the 3 comp sink was over 200ppm.
- NEED HEIMLICH POSTER
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06/21/2010 | 87 |
- Provide for employees in kitchen area or switching task to properly wash hands at handsink with running warm water for 20 seconds using soap and a disposable towel to dry hands. Employees walking in and out of kitchen area and performing other task in dining area are not washing hands once entering kitchen food prep area.
- Provide for handsink to be used only as a hands sink. Discontinue using for ice disposal or ware washing. The handsink should only be used for hand washing.
- Provide for employees handling ready-to eat foods to use second barrier provided (hand sanitizer) after properly performing hand washing procedures.
- Provide for all sanitizing buckets to be between 50-100ppm as stated on buckets. Bucket at hot hold area and at to-go area were both above 100ppm.
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01/20/2010 | 85 |
- Provide for bulk items to be distributed using a scoop with a handle. Using single service container with not handle to distribute potato salad.
- Provide for employees handing ready to eat foods to have two barriers between bare hand and ready to eat food. Employees handling ready to eat food (tortillas) with bare hands when transfering on to second barrier (foil paper)
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10/13/2009 | 92 |
| No violation noted during this evaluation. | 08/09/2008 | 90 |
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