| No violation noted during this evaluation. | 03/04/2016 | 100 |
- Ice found dumped in hand sink near front of kitchen. Ensure waste is not dumped in hand sinks.
- Ice scoop stored between top of ice machine part and wall. Ensure ice scoops are stored in slots or in ice with handle sticking upwards.
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10/28/2015 | 93 |
| No violation noted during this evaluation. | 06/12/2015 | 100 |
| No violation noted during this evaluation. | 03/12/2015 | 100 |
- Paper towels ran out at hand sink near the back door and ware washing area. Ensure paper towels are kept in supply during all hours of operation.
- Employee observed washing rag in hand sink near the front. Ensure hand sinks are used for hand washing only.
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11/17/2014 | 93 |
| No violation noted during this evaluation. | 07/11/2014 | 100 |
| No violation noted during this evaluation. | 03/13/2014 | 100 |
- Employees in back observed washing dishes without adequate sanitizer levels in sanitizing compartment. Establishment uses bleach as sanitizier. Ensure chlorine concentration is between 50 and 100 parts per million.
|
10/15/2013 | 97 |
| No violation noted during this evaluation. | 06/04/2013 | 100 |
- Observed ready to eat chunk of ham stored on shelf in walk-in cooler with no protection (bare on shelf). Bins of unprotected food also found in walk-in cooler containing foods such as potato salad, refried beans, and colesalw. Ensure all food is protected during storage by placing in/on a food contact surface with some form of protective covering over it.
- Soiled pan with food debris found resting on shelf with clean food grade containers. Ensure all food contact surfaces are routinely washed, rinsed, sanitized and stored so as to prevent contaminating other clean food contact surfaces.
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03/04/2013 | 93 |
| No violation noted during this evaluation. | 09/27/2012 | 100 |
| No violation noted during this evaluation. | 02/02/2012 | 100 |
- Fruit containers with cantelope/honeydew melons at 53 degrees F. **Ensure all cold hold items are at 41 degrees F or below.
- Employee at grill washed hands after handling raw bacon for approximately 6 seconds, employee on main line dropped tongs on floor then continued to plate food, employee at to go area was constantly wiping hands on clothes/apron then continued to package pickles/onions, employees handling dirty rags during food preparation are not washing hands before returning to handling food. **Ensure all employees are properly washing hands between tasks or any activity that contaminates hands.
- Employees handling tortillas, brisket, bread, and other ready-to-eat food without physical barriers and no documentation is present to allow barehand contact. **Discontinue barehand contact/use physical barriers or provide documentation as specified to allow this type of contact.
- Employee was cracking raw eggs next to uncovered cooked chicken that was being processed, buckets of raw eggs/packages of raw pork stored above cooked ribs/other ready-to-eat (RTE) food in walk-in, plumbers checking out a leak flushed a large amount of wastewater on packages of bread under to go line, uncovered beans stored on cart with food debris hanging above product, employee slicing brisket on the line wiped countertop with hand to collect remnants of brisket for chopped sandwich, coffee stirrers were stored in soiled container at drive thru, and other single service items, such as cups, pie boxes were contaminated by splash and nearby components of equipment. **Do not process raw eggs or other raw meat items next to ready-to-eat food; use separate preparation surfaces or complete each task at different times, relocate all raw meat products below/away from RTE food, do not allow repairs to be made during the operation of the kitchen (must schedule at a time when all food and equipment are protected, preferably when facility is closed), do not store uncovered food under surfaces with hanging debris, employees must not gather food remnants on unsanitary surfaces for further service, store all single service items on a sanitary surface, discard all contaminated single-service items and protect from contamination.
- There is only one handsink which does not allow all employees to wash hands when needed and employees must wait in line to use handsink present. **Provide another accessible and conveniently located handwash sink in or immediately adjacent to food preparation areas.
- No proof of food manager certification for any personnel present. **Ensure to provide proof of certification during operation.
- Ice bin/ice machine has much visible mold inside, bulk food containers at breading station were visible soiled, and many wares are stored dirty on air dry shelf next to mop sink. **Clean and sanitize all food contact surfaces, including identified items.
- Drain piping from ice machine is directly connected to floor drain. **Provide an air gap at ice machine; must be 2 times the diameter of piping from the rim of the floor drain.
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08/30/2010 | 71 |
| No violation noted during this evaluation. | 05/20/2009 | 91 |
| No violation noted during this evaluation. | 12/08/2008 | 94 |
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