- Ensure registering and successfully completing a Food Manager Certification course.
- Ensure all cold-hold units have visibly accessible thermometer.
- Foods not protected by storage in packages, covered containers, etc.(ribs) Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/14/2016 | 90 |
- Employee shall not store foods with foods for sale at establishment. Ensure disignated area for employees.
- Foods not protected by storage in packages, covered containers, etc. Raw chicken Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
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09/17/2015 | 89 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. (Second control measure of the bare hand contact procedure not available) Wash hands using the proper hand washing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. Employee donned gloves until control measures are replenished.
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05/21/2015 | 88 |
- Walk-in holding temperature at 41F, cold hold station by carry out holding temperarture at 39F, Front cold hold station hold temperature of 45F, items placed on ice bath. Reach-in cooler under counter in front holding temperature at 50F, cooler lowered.
- Observed employee drinks in service line and in under counter reach-in. Provide that employees utilize designated area.
- Foods not protected by storage in packages, covered containers, etc. (Cooked ribs uncovered) (Raw chicken uncovered) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Reach-in cooler thermometer broken, Provide that all thermometers are working and visible.
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12/19/2014 | 80 |
- 229.165 (r) (3) (D)no sanitization. Follow PH/concentration chart. OBSERVED THE THREE COMPARTMENT SINK OPERATIONAL WITH OUT SANITIZER IN LAST COMPARTMENT. USE CHEMICAL SANITIZER BETWEEN 50-100PPM CHLORINE.
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08/12/2014 | 97 |
- Observed employee working with raw chicken wash his hands at the three compartment sink to remove flour mixture. Then grab ice for cooling down cole slaw mix. Ensure employees wash hands between tasks.
- Observed mold in the ice machine. Clean and sanitize all equipment to be used for food storage, prep, or service.
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07/09/2013 | 93 |
| No violation noted during this evaluation. | 02/04/2013 | 100 |
- 229.163 (h) (9) contaminate hands. 229.163 (g) Wash before RTE.
- 229.164 (o) (6) (A) PHF>135.Baked Chicken, deboned chicken,brisket, and turkey at hot hold table not at proper holding temperature of 135F or above.
- 229.163 (h) (5) handling soiled equip. Observed food handlers use sanitizing towels to clean counters and not place sanitizing towel back in to sanitizing solution and rewash their hands for Ready Eat Foods.
- Can opener not clean to sight and touch. Clean and sanitize can opener throughly.
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10/04/2012 | 88 |
| No violation noted during this evaluation. | 05/16/2012 | 100 |
- Observed employee clean counter with sanitizing towel then handle RTE foods without first washing their hands properly and utilizing double handwashing and additional barrier. COS Implemented Corrective Action Procedure
- Debone baked chicken stored in warming unit used for salads and sandwiches temperature 112F and 111F. No Time as a Control documentation. If PHF is not held at proper temperature, and time rather than temperature is used as a control, documentation must be provided to include PHF in 4 hour rule. 229.164 (o) (9) (A) (i) Time Only.229.164 (o) (9) (A) (iv) written records.
- Open package of single serve plastic containers used for condiments in container not clean and sanitized. Ensure all food contact surfaces are clean to sight and touch. 229.165 (b) (2) (B)single service/use not clean.
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01/13/2012 | 89 |
- 229.167 (p) (5) improper use of sinks.Observed ice in handsink. Handwash sink must only be for handwashing not for disposal of food or liquids.
- Observed a food handler chewing gum while engaging in food handling. Food handler discarded gum.
- Observed a food handler whom engages in RTE washing their hands for less than 40 seconds (Double Handwashing).Advise all food handlers proper procedure for RTE foods.
- Observed in the WIC raw bacon and cooked Ham in the same container. Food items were separated. Advise all food handlers proper procedure of food storage.
- Mounted can opener observed with accumulated heavy debris. Can opener was removed and process emerged in soap mixture. Remove remaining debris and throughly clean can opener and accessories. 229.165 (m) (1) (A)not clean.
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08/18/2011 | 85 |
- Observed employee use handsanitizer without first washing their hands for RTE. COS. Ensure to follow company policy regarding bare hand contact for RTE foods.
- 229.167 (p) (11) (C)insects/pests not minimized. Moved an apron in storage room and observed a bloom of gnats. Contact pest control for assistance in eliminating gnats.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed food storage containers with cracks at edges. Ensure all food contact surfaces are in good condition.*Non food contact surfaces; wipe down inside of oven and inside of fryers.
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10/19/2010 | 90 |
- Turkey and Brisket in WIC temperature of 46F and 44F. Ensure all potentially hazardous foods are held with 41F or below. Food items to be rapidly reheated to 165F with in 2 hours.
- Employee handled ready to eat brisket (without washing their hands)after using a sanitizing cloth to wipe down counter.
- Properly label all plastic dispensing bottles for sanitizing with proper chemical name. COS
- Walk in cooler without a permanently affixed thermometer.
- Observed cracked food storage containers (gold shallow pan)on drying rack across from 3 compartment sink. Ensure all containers are free from breaks and cracks.
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04/19/2010 | 82 |
| No violation noted during this evaluation. | 06/01/2009 | 94 |
| No violation noted during this evaluation. | 06/27/2008 | 96 |
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