- Use effective means of pest control for gnats in the dry storage area. Save service receipts for verification
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01/21/2016 | 97 |
| No violation noted during this evaluation. | 09/10/2015 | 100 |
- Remove debris from around soda fountain spouts
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04/15/2015 | 97 |
- Kitchen hand sink did not have paper towels at time of inspection. Ensure that the hand sink is supplied with soap and paper towels at all times.
- Sanitizing buckets and 3 compartment sink did not have a detectable sanitizing soultion at time of inspection. Ensure buckets with chlorine solution have a concentration of 50-100ppm. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed several pans on the drying rack with food debris still on them. Ensure all wares are properly washed and sanitized before being stored for reuse.
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10/27/2014 | 91 |
- All of the salsa/toppings on the condiment bar in dining area were ~58F degrees. Ensure all potentially hazardous foods are kept at a minimum of 41F degrees or below to prevent bacterial growth. Ice level below condiments need to be monitered regularly, add additional ice after melting.
- Observed a fork and food debris inside the hand sink. Ensure that the hand sink is only being used for hand washing, items may not be stored/washed/disposed of inside of hand sink.
- Observed gnats around ice machine and fountain drink station. Presence of pests needs to be minimized. Standing water around ice machine needs to be eliminated and drain below fountain drink dispensor needs to be cleaned and sanitized.
- Observed a leak below the 3 compartment sink. Leak needs to be repaired so that waste water is being properly disposed of.
- Observed numerous containers with food debris still on them on the drying rack. Ensure that all wares are properly cleaned and sanitized before being reused.
- Observed platic hotel pans that were burned/warped. All food contact surfaces must be in good repair. Damaged pans need to be discarded.
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06/11/2014 | 82 |
- Observed uncovered foods in the walk in cooler. Ensure that all foods are covered to prevent cross contamination.
- Did not observe any date labels on foods in the walk in. Ensure that all potentially hazardous foods kept longer than 24 hours have a use by date of 7 days.
- Observed employee washing dishes with soapy water in the 1st compartment, rinse water in the 2nd compartment and potatoes soaking in the 3rd compartment. The 3 compartment sink must always have a santizing soulution in the 3rd compartment. If using chlorine the concentration must be 50-100ppm, if using quat the concentration must be ~200ppm.
- Observed several dirty containers on the drying rack with food debris still stuck on them. Ensure that all items are properly washed and sanitized before being reused.
- Drying rack was dirty and had food debris on it, as well as the black crate with the metal lids. Ensure that all food contact surfaces are clean to sight and touch to prevent cross contamination.
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01/28/2014 | 86 |
- Obsserved food handler wash hands for less than 5 seconds. Food handler did not use proper hand washing technique. Signage is posted next to sink. •Wet your hands with clean running water and apply soap. •Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails. •Continue rubbing your hands for at least 20 seconds. Rinse your hands well under running water. •Dry your hands using a clean towel or air dry
- Observed food handler rinse out kitchen towels in the handsink. Handsink is for handwashing only.
- Observed a personal lunchbox inside cooler next to and on top of food items. Observed 2 personal bottles of Coca Cola in a cooler meant for to-go products. Do not store personal items in areas where food for customer's is stored/held.
- Observed tubs of cooked food items such as backed chicken in walk in cooler without a date label. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- Hot water at handsinks, 3 compartment sink, mop sink, etc. did not reach the standards. Water temperature was 95F degrees maximum. Hot water must be 100F degrees minimum at handsinks. How water must be 110F degrees at 3 compartment sink and mop sink. Water temperatures must be maintained throughout operational hours.
- Observed sewage leak underneath 3 compartment sink. All leak must be repaired by a licensed plumber. Retain all invoices/receipts.
- Observed old food and grease stuck to plastic bins of food items such as baked chicken inside walk in. All food contact surfaces must be cleaned/sanitized to avoid contamination.
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09/12/2013 | 78 |
- 229.164 (o) (6) (A) PHF>135. Hot brisket must be kept at 135 degrees or hotter. Brisket inside of Warmer unit was at 112 degrees.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs. old, must be properly date labeled with time and date food was prepared. Beans inside of cooler, were not date labeled.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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01/30/2013 | 88 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observe employee touch cook hashbrowns with bare hands. According to managment, employees are not allowed to touch ready to eat food with bare hands.
- 229.168 (a) toxics not labeled. Insure that all cleaners are properly labeled. Clear bottle of blue liquid found in storage room, with no labels.
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10/02/2012 | 93 |
- 229.163 (d) (2) (E) (iii) open wound. Observed employee with injury to right hand. Advised establishment, that employee should be wearing gloves.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine, mildew and dirt seen inside of ice machine.
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05/11/2012 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee handling RTEF, with bare hands. Asked managment for copy of their bare hand documentation, managment was unaware of such paperwork. Also advised managment, that employees handling RTEF with bare hands, cannot have long nails. Employee with long nails, handling RTEF.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw pork or bacon, directly over vegetables inside WIC.
- 229.168 (c) (2) toxics above items. Do not store cleaners over food products. Cleaner was placed directly over container of rice, on rack.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine, mildew and dirt, found inside of ice machine. Also clean inside of WIC, floors and walls.
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01/03/2012 | 86 |
- 1. All foods in refrigeration units must be covered to prevent cross-contamination. 2. Towels used to clean must be kept clean and in sanitizing solution. Towels may not be left on food preparation surfaces when not in use. Towels must be changed out when they become dirty. 3. Trash receptacle must be moved away from food.
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06/06/2011 | 96 |
- All food items should be covered to prevent cross-contamination. 1. Oil used in preparation of coleslaw found uncovered and containing food particles. 2. Food in refrigeration units should be covered and stored off the ground to prevent contamination. 3. Dirty towels were used to wipe off several items including knife for cutting chicken strips on preparation table, cleaning off the preparation table and cleaning slicer for beef. Towels used for cleaning should changed when dirty and be stored in sanitizing solution. 4. Knife for cutting chicken strips on food line was also used to scrape food particles off the line preparation table without being washed. Utensils for cutting food should not be used for purposes other than their intended use. Any utensil used for cleaning should be washed before using for food preparation.
- Sanitization step of warewashing not being performed. Three step system should be used to include wash, rinse and sanitize.
- Waste receptacles found stored next to clean wares. Wares stored next to waste receptacles found with food particles. Clean wares should not be stored next to waste recptacles.
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02/14/2011 | 90 |
- 229.166 (i) (1) (B) HWS improper use INSPECTOR FOUND BITS OF CHICKET MEAT IN BASIN OF HANDSINK.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. ALL FOOD AND EQUIPMENT SHOULD BE PROTECTED FROM CROSS-CONTAMINATION BY PROPERLY COVERING ITEMS AND BY PREVENTING CROSS CONTAMINATION BY NOT USING SOILED CLOTH TOWELS FOR MULTIPLE PURPOSES. INSPECTOR WITNESSED EMPLOYEE WIPE A CLEAN SPATULA WITH DIRTY CLOTH TOWEL AND USED SAID ITEM TO STIR REHEATED FOOD ITEM. INSPECTOR WITNESSED ANOTHER EMPLOYEE ALSO USE DIRTY CLOTH TOWEL TO WIPE PREP TABLE AND USE SAME CLOTH TOWEL TO WIPE DRY ROLLING PIN AND STORE PLACE IN READY TO USE STORAGE.
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08/30/2010 | 92 |
- Employee dumping drinks in hand sink. EVIDENCE OF DRINKS,ICE AND FOOD PRODUCTS, BEING DUMPED IN HANDSINK
- MISSING INTERNAL THERMOMETER INSIDE REACH-IN, SALAD, COOLER
- IMPROPER USE OF SINGLE SEVICE UTENSILS. PLASTIC CUP/QUART CONTAINER BEING USED AS SCOOP FOR SAUSAGE. UTENSIL IS BEING STORED INSIDE CONTAINER OF SAUSAGE UNITS IN WALK-IN COOLER.
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04/27/2010 | 90 |
- All personal drinks in food prep-area must have lid and straw. Personal drink found on food line, with no lid or straw.
- Evidence of insects observed. Gnats around soda boxes in back room.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing, plus a handsanitizer, or nail brush, or gloves. Food prep-persons using bare hands to cut cooked meat for orders. Manager was unable to locate any type of documentation, for proper bare hand contact of RTE food.
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01/05/2010 | 89 |
| No violation noted during this evaluation. | 08/13/2009 | 88 |
| No violation noted during this evaluation. | 05/28/2009 | 89 |
| No violation noted during this evaluation. | 05/21/2008 | 86 |
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