- (A)chlorine solution. sanitizer at 3 compartment sink was over 100PPM
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03/31/2016 | 97 |
- 229.165 (k) (14) (A)chlorine solution. sanitizer to strong, keep at 50-100PPM.
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11/17/2015 | 97 |
- 229.171(f)permit required. The food establishment permit needs to be posted where it can be easily seen.
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09/15/2015 | 97 |
- 229.165 (m) (1) (A)not clean. The ice machine needs to be cleaned
- Pans are not getting clean enough during the wash rinse sanitize process.
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04/08/2015 | 94 |
- ENSURE TO SHOW PROOF OF A MANAGER THAT HAS TAKEN THE FOOD MANAGERS COURSE. SOMEONE MUST BE A FOOD MANAGER DURING ALL HOURS OF OPERATION.
- NUMEROUS OF PANS AND CONTAINERS WAS FOUND NOT PROEPERLY CLEAN WITH FOOD PARTICLES. ENSURE TO PROPERLY CLEAN AND SANITIZE FOOD CONTAINERS BEFORE STORAGE
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10/28/2014 | 94 |
- 229.165 (k) (14) (A)chlorine solution. The sanitizer was over 100PPM at 3 compartment sink. Pans stored on drying rack that were washed and still had debris of food on them. COS ON SANITIZER
- CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE/GOOD REPAIR, REPLACE AS NEEDED.
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12/11/2013 | 94 |
| No violation noted during this evaluation. | 03/27/2013 | 100 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Must add water to cold hold units to make ice bath. Shallow layer of ice is not sufficient to maintain temperatures of 41 degrees F or below.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. Briskets temping 125 to 130 degrees F. Employees are reheating in oven.
- 229.164 (f) (2) (A) (iv) not covered. Gray tubs of refried beans in walk-in discarded due to not covered and stacked on top of each other. All 3 tubs had slaw mix spilled in them. Tub of salt and pepper mix left uncovered beneath food prep table observed to have plastic lid fallen in it. Explained importance of keeping all food items not in use covered to protect from cross contamination.
- 229.164 (o) (9) (A) (i) Time Only. Must keep log with time and temperature of food when received and at regular intervals while being held to ensure is maintaining temperatures of 135 degrees F or greater. Must also keep logs for cole slaw, potato salad and self serve relish bar when removed from temperature control or must be maintained at 41 degrees F or below.
- Employee preparing fresh sanitizer buckets, inspector tested at greater than 200 ppm when should be 50 - 100 ppm. Had employee empty contents and add water. Tested again and was 100 ppm. Suggested employee be provided with test strips when making buckets to ensure proper measurements.
- 229.165 (q)food contact not sanitized. Top and back of ice machine needs cleaned and sanitized to remove mold growth. Tubs for bulk food items need to be cleaned and sanitized on a regular cleaning schedule as well as the scoops that are used. Storage area and area where ice machine is located needs to be cleaned beneath and around equipments and shelving units.
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03/13/2012 | 76 |
- 229.164 (o) (6) (A) PHF>135. Briskets arrived 1 hour ago at 126 degrees F. Manager is having employees reheat in oven in 5 minute intervals to bring back to 165. Sausage put on line 30 minutes ago was temping at 101 degrees F and manager instructed employee to microwave until brought back to required temperature.
- 229.163 (h) (6) wash as needed. Observed employees switching tasks, changing gloves without washing hands.
- 229.166 (i) (1) (B) HWS improper use. Found spoon and food debris in handwash sink. Observed employees dumping and filling containers in hand sink. Hand sink is to be used for handwashing only.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Found a slab of meat laying unprotected on top of a cardboard box in walkin cooler. Employee immediately corrected upon discovery. Found ice scoop with handle in ice in ice machine and handle of scoop in flour bin caked with flour. Must add scoops to routine schedule of cleaning and sanitizing.
- 229.165 (m) (1) (A)not clean. All food prep areas especially those in rear of store need a thorough cleaning and sanitizing beneath storage areas, storage racks and ice machine.
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11/09/2011 | 80 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Employee observed washing scoop in hand sink.
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06/23/2011 | 96 |
- Employee dumping drinks in hand sink. Observed employee dump a cup of coffee in the hand sink.
- Equipment used in ice machine(scoops)not cleaned and stored properly. Manager provided stainless steel container and cleaned scoops while inspector present.
- Ice Machine needs to be wiped down. Evidence of mold in interior of unit.
- Make sure that water in 3 compartment sink is reaching a minimum of 120 degrees F. Water measured at 114 degrees F at time of inspection.
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02/09/2011 | 90 |
- AMBIENT WALK-IN REFRIGERATOR TEMPERATURE REGISTERED AT BETWEEN 47°F AND 53°F. STORED PRODUCTS REGISTERED AT LOWER TEMPERATURES OF 39 TO 47°F DUE MOST PROBABLY TO THEIR HAVING BEEN RECENTLY TRUCKED IN COLD. DUE TO THESE FLUCTUATING TEMPERATURES, WALK-IN COOLING UNIT WILL BE REQUIRING SERVICING IMMEDIATELY TO ALLOW FOR CONSISTENT/UNIFORM STORED PRODUCT TEMPERATURE OF NO LESS THAN 41°F..... ALL PRODUCTS MUST REGISTER INTERIOR TEMPERATURES OF 41°F OR LESS.
- SEE VIOLATION #15 BELOW.
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08/12/2010 | 92 |
- Evidence of insects observed, drain flies. Clean up all sources for breeding, warm moist food, drains. use appropriate pest control to kill off adults.
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01/29/2010 | 97 |
| No violation noted during this evaluation. | 12/11/2008 | 92 |
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