- Bacon was stored over ready to eat food. Raw meat and eggs must be stored below and away from ready to eat foods.
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02/10/2016 | 96 |
- Butter and cheese were both kept above 49°F. The pans they were in were sitting above ice, but not touching it. The pans should be submerged in an ice bath at all times. All potentially hazardous food that was kept above 41 °F for less than four hours was cooled in an ice bath.
- An open container of raw bacon ends and peices were stored over potato salad. Raw meat and eggs must be stored below and away from ready to eat foods.
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10/20/2015 | 91 |
- Employee was preparing salad with bare hands. Employees must wear gloves when handling ready to eat food.
- Raw Bacon stored above open potatoe salad.
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08/19/2015 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Use the handsink for handwashing only. Observed employee rinsing utensils in handsink.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.168 (c) (1) toxics stored. Store toxic chemicals below and away from food and food contact surfaces.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods must be maintained at 135?F or above. Observed sliced rotisserie chicken at 110F in hot cabinet (not turned up)---chicken was reheated to 165F. Other option: to use Time as Public Health Control (label foods with discard time).
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03/18/2015 | 84 |
- Chopped brisket was being reheated on the hot hold unit and was at 128F. Chopped Brisket arrives cold. Reheat chopped brisket in 2 hours to 165 degrees. Hot hold unit is only to be used to maintain food hot not to reheat.
- 229.164(c)(5) Package integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed heavily dented cans, Management removed from ciruclation.
- 229.164(f)(2) Packaged and unpackaged food - separation, packaging, and segregation. Observed salad greens mixture in large container fully exposed with carrots in a bag that is frequently opened inside the sald green mixture.
- 229.165(m)(1)(A) (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.Rack used to hold clean utensils and equipment has food debris.
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08/06/2014 | 84 |
- Observed employees moving from one area to another without washing there hands. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Observed roaches in the oven, baseboards around the three compartment, mops sink and dry rack area. Also observed roaches on lid of food container. Eliminate the presence of insects by using any approved means. Pest controls most recent invoice will be faxed to inspector. Pest control stated they would be doing a treatment in the evening.
- Observed racks in the walk in cooler with food debris, Observed inside of oven with grease, Clean and sanitize all equipment to be used for food storage, prep, or service.
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03/18/2014 | 90 |
| No violation noted during this evaluation. | 08/29/2013 | 100 |
| No violation noted during this evaluation. | 03/27/2013 | 100 |
- 229.165 (m) (1) (A)not clean. Observed clean utensils on sitting in dirty water. Place all equipment on dry rack or a bin with holes to allow water to pass through.
- 229.165 (m) (1) (A)not clean. Observed ice machine with mold. Clean Potentially Hazardous Food contact surfaces and equipment.
- 229.165 (m) (1) (A)not clean. Observed back splash of the soada machine needing to be cleaned. Clean food contact surfaces.
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06/04/2012 | 97 |
- 229.163 (h) (6) wash as needed. Wash hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.165 (m) (1) (A)not clean. Food contact equipment must be in clean, sanitize and in good repair.
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04/05/2011 | 93 |
- Please provide for employees to follow proper procedures for handling of ready to eat foods. Employee observed wiping down food contact surface with rag, then wiping hands on apron, then proceeded to po boy bread with bare hands. Please re-train employees on proper handling of ready to eat foods.
- Please provide for all foods to be stored properly to prevent contamination. Observed raw pooled eggs and intact eggs stored over ready to eat foods. (please see handout for proper storage).
- Please provide preventive methods, and/or pest control to eliminate the presence of gnats observed in storage area.
- Please provide for equipment and utensils to be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. In addition, please provide for all food contact surfaces and non-food contact surfaces to be maintained clean and sanitary--lids of multiple containers observed unsanitary. To include, please clean dry racks used to store clean equipment and utensils.
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03/30/2010 | 86 |
- Provide for all heavily dented canned goods to be removed from shelving, or separated from canned goods that are in sound condition for return credit.
- Provide for all stored food items to be properly covered to prevent contamination,i.e., salt/pepper bucket, foods in walk-in cooler, foods stored in warming rack. In addition, provide for scoops for bulk foods stored in the cooler to be stored where the handle does not contaminate the food items. Please discontinue existing storage, and provide alternate storage method.
- Provide for grease to be disposed of immediately--please do not leave standing over time.
- Provide for all food contact and non food contact surfaces to be maintained in a sanitary state. (1). Provide for racks in warming units, walk-in cooler, and where clean equipment is stored to be cleaned and sanitized--free of debris. (2). Provide for all in-use utensils to be stored properly on a sanitary surface. (3). Provide for all major equipment to be cleaned and sanitized--visibly unsanitary. (4). Provide for all equipment to be clean to sight & touch.
- Provide for all toxic chemicals to be properly labeled with its contents.
- Provide a licensed pest control for evidence of roaches in establishment. In addition, pest control alone will not solve the presence of insects--please clean drains; there is a visible accumulation of food debris.
- Provide documentation for bare hand contact of ready-to-eat foods; this includes corrective action. Employees observed handling ready to eat foods without following the proper procedures.
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12/22/2009 | 76 |
- Evidence of various food debris in handsink--handsink provided for handwashing only. Please ensure employees are following proper procedures.
- Provide for all toxic chemicals (bleach & powdered soap deteregent(provide lid) to be stored properly under the three compartment sink--as well as being properly labeled.
- Provide for Chlorine solution to properly sanitize at 50-100 ppm; the concentration was tested at 0 ppm.
- Provide for all food contact and non food contact surfaces to be clean and sanitized. (a). Please clean under and behind all major equipment. (b). Provide for ice scoop to be stored on a clean and sanitary surface, or stored in ice with handle up; to where hands to not contaminate ice. (c). Provide for working utensils to be stored properly, and in clean condition. (d). Provide for shelving for wares and to be cleaned and sanitized;--store away equipment clean and sanitary.
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11/02/2009 | 87 |
- Provide for all personal items to be stored away from food preperation areas.
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08/31/2009 | 96 |
| No violation noted during this evaluation. | 05/19/2009 | 100 |
| No violation noted during this evaluation. | 02/04/2009 | 89 |
| No violation noted during this evaluation. | 01/14/2008 | 89 |
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