- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), UTENSILS, UTENSIL BIN)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINK)
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11/12/2015 | 90 |
- PROVIDE FOR COOKED FOODS TO BE REHEATED TO 165F THEN HOT HELD AT 135F OR HIGHER. (CHOPPED MEAT AT 100F IN WARMER)
- PROVIDE FOR A LABEL ON TOXIC SPRAY BOTTLES. (EX. WINDEX, 409) STORE TOXIC SPRAY BOTTLES AWAY FROM FOOD ITEMS.
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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09/24/2015 | 89 |
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, PLASTIC LID (CRACKED))
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08/03/2015 | 97 |
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE AT 50 TO 100 PPM. (TO STRONG)
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04/07/2015 | 97 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS (STORE ON DRY CLEAN SURFACE), PLASTIC LIDS (CRACKED))
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09/23/2014 | 97 |
- Please ensure proper handling of ready-to-eat (RTE) foods. Found employees were not following proper procedure before bare-hand contacting of RTE foods. Employees must wash hands and follow procedures ducemented prior to using bare-hand contact.
- Eliminate the presence of roaches by any approved means. Ensure rack used to hold clean dishes is cleaned and sanitized. All equipment and pans must be rewashed.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Rack used to store clean dishes must be cleaned and sanitized all dirt accumulation and insect contamination should be removed. Ensure all pots and pans stored on dish rack are rewashed and all food accumulation is removed. All clean utensils and wares must be allowed to fully dry and must be stored so they remain clean and sanitized.
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07/25/2013 | 90 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F.
- 229.163 (g) Wash before RTE. Employee seen not using proper handwashing procedures before working with ready to eat foods. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds, dry with paper towel and then use hand sanitizer.
- 229.164 (t) (4) by body / discharges. Handle of ice scoop found inside ice. Handle of ice scoop where employees touch must not touch ice for customer service.
- 229.164 (f) (2) (A) (iv) not covered. 1. Sausages in walk-in cooler found on lid of container. Lid to container was not clean and was found soiled with food debris. Establishment must keep all food contact surfaces cleaned and sanitized and food must be covered to prevent corss-contamination. 2. Dry foods such as spices used in coleslaw must be covered to prevent contamination. Dry goods were found with other food debris in containers.
- 229.165 (m) (1) (A)not clean. Utensils found on clean wares rack with food debris and stored in container with fluid in bottom. All clean utensils and wares must be allowed to fully dry and must be stored so they remain clean and sanitized. All wares used to dispense foods such as those used in coleslaw preparation must be cleaned every four hours or after use to prevent contamination and build-up.
- 229.165 (r) (3) (D)no sanitization. Establishment must set up 3 compartment sink as follows: 1. Wash 2. Rinse 3. Sanitize. 3 compartment sink is set up was, sanitize then rinse.
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02/02/2012 | 81 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Shelving for clean wares must be shielded from cleaning equipment hanging next to shelves.
- 229.165 (m) (1) (A)not clean. 1. Shelving for clean wares must be kept clean. Shelving found soiled. 2. Ice scoop must be kept cleaned and sanitized. 3. Ice machine must be cleaned and be free of mold/mildew. 229.165 (m) (2)non food contact dirty. All shelving used to hold food supplies and utensils must be kept clean and sanitized.
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10/03/2011 | 93 |
- Observed salads & prepackaged foods with TCS/PHF with a temperature 56?F; Recommended to place in the walk in cooler to allow them to be cooled below a temperature of 41?F; before being placed out for sale.
- Observed bare headed staff slicing cooked meat without proper hair restraints.
- Need HACCP Plan to address cold hold of condiments & salads
- All open air display coolers have an Ambient air temperature of 56?F; room air temperature was 82?F; & food had temperture range of 44?F to 52?F. Recommend to repair or replace equipment, pre-chill PHF/TCS food item to 40?F and below before serving to patrons.
- Observed food service equipment being washed in an improperly set up three compartment sink; during active food service and ware washing. Only the wash compartment was set up and no sanitizing solution was in use. Observed hot water with a temperature of 145?F was being used to mix the bleach in the sanitizing pails; that had a mesured concentration of 0.0ppm FAC. Recommend that all three compartments of the sink be set up properly, use water with a temperture below 110?F, and check sanitizing concentration frequently.
- Ensure all coolers units have thermometers. Ensure each food prep staff have thermometers. Only one thermometer in the entire facility.
- Replace damaaged cutting boards. Ensure all food serverce equipment is cleaned and sanitized before each task.
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04/27/2011 | 75 |
| No violation noted during this evaluation. | 12/15/2010 | 100 |
| No violation noted during this evaluation. | 03/12/2009 | 97 |
| No violation noted during this evaluation. | 06/11/2008 | 89 |
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