- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure that all prepared, refrigerated, potentially hazardous foods are provided with use by/discard by dates(chili, hotdogs).
- Establishment needs to make sure that at least one employee is food manager certified during the hours of operation(need to be physically present); employees that are food manager certified were not present.
- 229.165 (h) (2)thermometer available; Establishment needs to provide thermometers for all reach in coolers.
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10/13/2015 | 90 |
- Deli turkey observed within refrigerator was past 7 days; condemned; refrigerated, potentially hazardous foods should be kept no longer than 7 days, as long as the ambient temperature is maintained at 41 degrees f and below; condemned.
- Provide paper towels and handsoap within restroom; sanitizer is a second preventive measure and shouldn't replace soap. 229.167 (e) (2) no soap.
- There was observance of gnats around small trashcan and sinks in front area; will need to use approved pest control measures to treat this problem.
- Provide thermometer for refrigerator in main kitchen area. 229.165 (h) (2)thermometer available.
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06/30/2015 | 87 |
- Make sure to keep shredded cheese/diced tomatoes at a temperature of 41 degrees F and below; corrected on site by placing containers in ice; food items had not been off temperature for more than 4 hours.
- 229.163 (h) (4)after eat, drink,etc; Make sure that all employees wash hands after drinking from a cup/handling drinking cup.
- All employee drinks that are in the food preparation area/kitchen should be provided with a lid to prevent possible contamination. In addition, drinks should be stored away from food items/food preparation areas and kept below these items.
- 229.164 (o) (7) (A) consume by date (prepared); Make sure that all refrigerated, prepared, potentially hazardous foods kept longer than 24 hours at facility are provided with a use by/discard by date.
- Evidence of fresh rodent droppings within facility(behind shelves/bar area).
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03/06/2015 | 80 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to annotate a use by/discard by/sell by date on all refrigerated, prepared, potentially, hazardous foods kept longer than 24 hours in facility. Also make sure to annotate a date when original package is broken(ie hotdogs)and then note a use by/sell by date on package if keeping longer than 24 hours(do not exceed manufacturer's use by date on package).
- There is much evidence of rodent droppings within large storage room adjacent from kitchen; droppings were also observed in bar area and a few were seen on shelf where containers are kept. Will need to intensify pest control efforts and be sure to use approved pest control measures. 229.167(p)(11)(C)rodents.
- Establishment needs to make sure that at least one employee is food manager certified and is physically present during each 12 hour shift; no food manager available during inspection.
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to provide a door that is in better repair to ice machine(underneath ice machine has what appears to be a foam type substance that appears to be breaking off door to ice machine or can break off and possibly contaminate the ice); will again need to replace this door to avoid a physical contaminate to the ice.
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10/21/2014 | 87 |
- Rodent droppings within facility; approved pest control measures are being used currently.
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04/23/2014 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified(prepared hamburger patties).
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10/21/2013 | 96 |
| No violation noted during this evaluation. | 03/12/2013 | 100 |
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