- 229.164 (t) (4) by body / discharges. Food contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. CROSS CONTAMINATION HAS HIGH PROPENSITY OF OCCURRENCE WHEN SINGLE SERVICE/SINGLE USE FOOD CONTAINERS ARE CONTINIOUSLY USED FOR DISPENSING OF FOOD INGREDIENTS. SINGLE SERVICE CONTAINERS ARE REUSED AND STORED INSIDE FOOD GRADE CONTAINERS ON TOP OF FOOD INGREDIENTS. ABOVE DESCRIBED SINGLE SERVICE FOOD CONTAINERS (TEA BUCKETS, BEANS/POTATO SALAD PLASTIC BOWLS) ARE NOT DESIGNED FOR SUCH USE. THEY DO NOT HAVE DISPENSING HANDLES AND ARE NOT INTENDED FOR EXTENDED USE. REMOVE FROM USE.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. HANDSINK LOCATED CLOSEST TO FRONT COUNTER AREA WITHOUT SUPPLY OF PAPER TOWELS
- 229.165 (r) (3) (D)no sanitization. Exposure time used in relationship with a combination of temperature, concentration, and pH that yields no sanitization, as defined. For sanitation a combination of PH concentration and temperature are not adequate. AT TIME OF INSPECTION, WITH MANAGER TO VERIFY, NO CHEMICAL SANITATION WAS PRESENT IN WATER OF THE COMPARTMENT OF SINK USED FOR SANITIZING FOOD PANS/UTENSILS/ETC.
- 229.165 (d) (1) (E) (i)not easily cleanable. Discard any damaged single use items. SINGLE USE/SINGLE SERVICE FOOD CONTAINERS ARE CONTINUOUSLY USED AS PERMANENT FOOD INGREDIENT DISPESNING UTENSILS. THESE UNITS ARE NOT FOOD GRADE DESIGNED UTENSILS SITH PROPER DISPENSING HANDLES AND NOT INTENDED FOR EXTENDED USE. SAID SINGLE SERVICE ITEMS ARE NOT DESIGNED TO WITHSTAND THE DAILY RIGORS OF PROPER WARE WASHING. THE BUILDUP OF FOOD INGREDIENTS ON THE SURFACES OF THESE SINGLE SERVICE/SINGLE USE ITEMS IS EVIDENT.
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02/04/2016 | 87 |
- 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified Employees observed not washing their hands and exposed portions of the arms before and between tasks. INSPECTOR WITNESSED TWO DIFFERENT EMPLOYEES IMPROPERLY FOLLOW HAND WASHING PROCEDURES. 1) ONE EMPLOYEE ONLY RINSED HANDS WITH COLD WATER, THEN PROCEED TO TOUCH UNIFORM AND HAIR BEFORE RETURNING TO FOOD PREPARATION SERVICE. 2) OTHER EMPLOYEE WAS WITNESSED RINSE HANDS WITH HOT WATER, DID NOT USE SOAP, AND DRY HANDS WITH COTTON TOWEL THAT WAS BEING STORED IN COUNTER AREA BELOW STATION. PROCEEDED TO RETURN TO HANDLING PLASTIC EATING UTENSILS, PREPARARING THEM FOR TO-GO ORDERS.
- 229.167 (p) (5) improper use of sinks. Food preparation sinks, hand washing lavatories, and ware washing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. Employee washing utensils in hand sink. Use this sink is for handwashing only. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE RINSE FOOD UTENSIL, PAIR OF TONGS, IN HANDSINK THEN RETURN TO ITEM TO AREA FOR USE.
- INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE RINSE COTTON TOWEL IN HANDSINK, THEN PROCEED TO USE SAID TOWEL TO WIPE DOWN/CLEAN FOOD PREPARATION AREA/TABLE. NO SANITATION WAS UTILIZED.
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11/12/2015 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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07/08/2015 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Hand washing facility used for purposes other than hand washing. Food preparation sinks, hand washing lavatories, and ware washing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. INSPECTOR WITNESSED EMPLOYEES DISPOSING OF ICE AND FOOD PRODUCTS IN HANDSINKS.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Donated food not protected from contamination. INSPECTOR ENCOUNTERED UNCOVERED FOOD CONTAINERS HOLDING CUT/DICED CUCUMBERS, ONIONS, AND WHOLE SMALL TOMATOES, SAUCE INSIDE WALK IN COOLER. IN ADDITION, CONTAINERS OF ABOVE NAMED FRUITS/VEGETABLES WERE BEING STACKED, ONE ON TOP OF ANOTHER, WITH OUTSIDE OF CONTAINER COMING INTO DIRECT CONTACT WITH READY TO EAT FOOD PRODUCT.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. STAINLESS STEEL SHELVES, ABOVE FOOD PREPARATION LINE, UTILIZED TO HOLD FOOD RELATED SERVING WARES, FOUND WITH ACCUMULATION OF DUST RESIDUE.
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05/12/2015 | 89 |
- 229.163 (h) (1) after touching body. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed portions of arms. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE, WORKING IN THE 'FRIED CHICKEN' SERVICE AREA, TOUCH/RUB HIS HOSE/UPPER LIP AREA, AND FAIL TO WASH HANDS BEFORE RETURNING TO THE HANDLING OF FOOD AND IN USE FOOD UTENSILS. AT THIS POINT, INSPECTOR ASKED EMPLOYEE TO WASH HANDS.
- 229.163 (i) not in HWS. Food employees not cleaning their hands in a hand washing lavatory or approved automatic hand washing facility and instead clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Employee washing utensils in hand sink. Use this sink is for handwashing only. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE RINGING TOWEL IN HANDWASHING SINK.
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 229.163 (h) (9) contaminate hands. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE WORKING AT THE FOOD TO-GO PREPARATION COUNTER PICK UP SPONGES/SCRUB SPONGE FROM FLOOR AND FAIL TO WASH HANDS BEFORE RETURNING TO THE FOOD SERVICE/ FOOD PREPARATION STATION. MANAGER ON DUTY REMINDED EMPLOYEE TO PROPERLY WASH HANDS.
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03/11/2015 | 92 |
- Observed fork in hand sink near ware washing area. Discontinue to store items in/on hand sink. Hand sinks are to be used for hand washing purposes at all times.
- Observed employee use hand sink to wash/rinse towel. Ensure hand sinks are used for hand washing purposes only; at all times.
- Metal trays that have been washed and placed on drying rack still have food residue on them. Ensure all wares are thoroughly washed. Ensure food residue is eliminated.
- Observed personal drink on food line. Ensure all personal drinks/food are kept in a designated area at all times; separate from all food prep/working areas.
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09/25/2014 | 93 |
| No violation noted during this evaluation. | 04/01/2014 | 100 |
| No violation noted during this evaluation. | 12/02/2013 | 100 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. INSPECTOR ENCOUNTERED FRONT HAND SINK, LOCATED IN AREA IMMEDIATELY BEHIND FRONT COUNTER AREA, WITHOUT HAND SOAP.
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07/31/2013 | 97 |
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels. MISSING DISPOSABLE PAPER TOWELS AT FRONT HANDSINK LOCATED IMMEDIATELY BEHIND FRONT COUNTER/SERVICE AREA.
- 229.165 (n) (1) (A) (iv)clean thermometer. Thermometers not cleaned or sanitized between changing task. Clean and sanitize thermometer. FOOD EQUIPMENT USED TO MEASURE FOOD TEMPERATURE TO BE CLEANED AND SANITIZED BTEWEEN TASKS AND BEFORE BEING INTRODUCED INTO DIFFERENT FOOD PRODUCT/FOOD ITEM 1) INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE/MANAGEMENT TAKING FOOD TEMPERATURE READINGS OF DIFFERENT FOOD ITEMS AND NOT PROPERLY CLEANING A SANITIZING THIN PROBE OF THERMOMETER. THERMOMETER PROBE WAS ONLY RINSED UNDER WATER AND WIPED CLEAN WITH PAPER TOWEL BEFORE BEING INTRODUCED INTO DIFFERENT FOOD PRODUCT. NO SANITIZING ALCOHOL WIPES PROVIDED AND SANITIZING SOLUTION NOT BEING USED TO SANITIZE THERMOMETER PROBE AFTER BEING CLEANED AND BEFORE BEING INTRODUCED INTO DIFFERENT FOOD PRODUCT.
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04/02/2013 | 94 |
- 229.166 (i) (1) (A)HWS not accessible. Employee observed blocking off handsink while using handsink to fill up food grade tub. Ensure that all handsinks are always accessible.
- Sanitizing sink's chlorine levels too high (measured past 200 parts per million). Ensure to measure chlorine levels in sanitizing sink with chlorine testing strips prior to using for dish washing. Ideally, levels should range between 50 and 100 parts per million.
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01/03/2013 | 94 |
- Plastic salad containers found in back storage room with salad debris and water found. Ensure salad containers are cleaned thoroughly if going to be reused and free of food debris. Otherwise, discard containers after use.
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08/22/2012 | 97 |
| No violation noted during this evaluation. | 04/10/2012 | 100 |
| No violation noted during this evaluation. | 12/07/2011 | 100 |
| No violation noted during this evaluation. | 08/09/2011 | 100 |
| No violation noted during this evaluation. | 03/02/2011 | 100 |
- fly catcher in top of trays.Trays use for customers to pick food up.
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12/14/2009 | 96 |
| No violation noted during this evaluation. | 05/15/2009 | 91 |
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