- Replace cutting board/prep board with deep grooves
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03/09/2016 | 97 |
- Label bulk foods removed from original containers/packaging (sugar/salt/flour)
- Store all toxics (cleaners) under clean wares *observed stored above 3 compartment sink
- Repair leak at mop sink- leaks onto floor
- Discontinue using damaged prep boards- on hot hold table. May replace or repair. Use approved materials.
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12/15/2015 | 87 |
- Supply hand sink with soap
- Replace or repair prep board/cutting boards with deep grooves
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09/03/2015 | 94 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish, vegetables and cooked ready-to-eat food.**Use covers for all foods in walk in cooler and move salad to ready to eat side of cooler
- Supply every handwashing sink with soap.
- replace prep board that is stained/has deep grooves
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03/30/2015 | 90 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings and storing raw meats covered under ready to eat foods or in a different area
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- label all toxics- observed spray bottle without a label hanging on clean dish rack
- Clean racks where clean dishes are stored-includes coffee cups. Clean all inserts. Clean under roll top reach in cooler side that is exposed to open foods at grill, clean shelving in walk in cooler
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01/14/2015 | 86 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Supply the handwash station with individual disposable towels.
- Clean food contact surfaces- cutting boards/work surfaces free of debris and acculumated food/grease such as the grill/food containers/cutting boards
- Clean in use utensils.
- Clean equipment used for storing foods in reach in units.
- Clean equipment when cross-contamination may have occurred- cole slaw shredder was in contact with raw animal product in walk in cooler
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07/25/2014 | 90 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas- uncovered drink above work station
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination- observed in use utencils dirty and excess food debris build up. Protect food from contamination by storing food in packages, covered containers, or wrappings- observed prepared foods stored in the walk in cooler without coverings. Store foods in an arrangement that will reduce possible cross contamination between raw animal product (raw chicken/beef) with ready to eat foods (lettuce/fresh veg)
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1.
- Provide a thin probe thermometer for measuring temperatures on all foods and processes---> cooling/cooking/reheating.
- Food contact equipment must be in good repair- cutting boards/work surfaces such as counter tops. Clean equipment used for storing foods in reach in units between uses- empty inserts with food debris should be washed, rinsed and santized prior to use. Clean in use utensils such as scoops in bulk food bins- flour/sugar bins are dirty to sight and have food debris build up.
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02/10/2014 | 78 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed the front cold hold unit retaining excessive condensation on surfaces.
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08/06/2013 | 80 |
- 229.167 (p) (11) (C)insects/pests not minimized....too many flies detected in the dining area and kitchen area....seek professional extermination for the flies....
- 229.164 (o) (7) (A) consume by date (prepared)...and cover all leftovers more than 24 hours old...
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04/11/2012 | 93 |
- 229.165 (h) (2)thermometer available. Unable to locate a thermometer in one refrigeration unit; the thermometer in another refrigeration was broken. Ensure that all refrigeration units where potentially hazardous food is stored have readily accessible dial type or hanging type thermometers inside of them.
- 229.165 (d) (1) (B)free of breaks, cracks. Several cutting boards were deeply scratched; these scratches had a significant amount of debris inside of them. Several metal containers had pits inside of them. Repair or replace said food contact surfaces immediately.
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01/20/2011 | 94 |
- 229.163 (h) (7) raw to RTE. Observed food employee handle raw in shell egg and then immediately handle toasted bread without washing hands in between tasks. Food employees must wash hands between touching raw food items and handling ready to eat foods. If food employees are going to handle ready to eat foods with bare hands they must first perform a double hand wash and then use a nail brush on nails and or apply an alcohol based hand sanitizer.
- 229.163 (h) (6) wash as needed. Observed food employee handle raw and or frozen food items and then immediately handle cooking utensils. Food employees must wash their hands whenever they change 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 what appeared to be an insect and other debris inside a container of solid cooking fat. Observed unknown debris inside a bowl of bread crumbs, and a bowl of flour. Food that is contaminated with macroscopic contaminants may not be used. Food employee voluntarily discarded these food items.
- Observed food employee handle ready to eat food items with bare hands without first performing a double hand wash and then using a nail brush on nails and or applying an alcohol based hand sanitizer. If employees are going to handle ready to eat food items with their bare hands they must follow this procedure. Establishment also must maintain documentation that states handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing followed by the use of nail brushes and or a hand sanitizer.
- 229.164 (o) (7) (A) consume by date (prepared). Observed a continer of soup inside walk-in cooler that clearly labeled with a date of preparation or consume by date. Prepared potentially hazardous food items must be clearly marked with a consume by date or date of preparation if they are going to be held for longer than 24 hours. Food can only be used for up to 7 days after preparation provided the food item is held at 41 degrees F or below.
- Hamburger patties and thawed cuts of chicken were not clearly marked with a consume by date or date of preparation. Potentially hazardous food items must be clearly marked with a consume by date or date of preparation if they are going to be held for longer than 24 hours. Food can only be used for up to 7 days after preparation provided the food item is held at 41 degrees F or below.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed a large number of roaches in kitchen area under boxes and behind and under equipment. Establishment must cease operations until the presence of roaches and other insects is eliminated. A licensed pest control company must eradicate roaches and establishment must maintain a copy of invoice from this company as proof that insects were eliminated using a licensed pest control company. Once insects have been eliminated a representative of this establishment must contact inspector so that inspector can verify that insects have been eliminated and give his or her approval for resuming operations.
- 229.165 (m) (1) (A)not clean. The shelves in the two refrigeration units were not clean to sight and touch. Clean and sanitize these food contact surfaces immediately. Ensure that all food contact surfaces are cleaned as needed.
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08/18/2010 | 78 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.Utilize a thermometer to ensure proper cooking temperatures and hot hold temperature of PHF.
- 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.
- 3 Compartment sink is leaking underneath and waste water is pooling. Investigate and correct.
- Observed dirty utensils in the establishment. Ensure all utensils and plateware are cleaned and sanitized.
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02/24/2010 | 85 |
| No violation noted during this evaluation. | 12/18/2008 | 100 |
| No violation noted during this evaluation. | 03/07/2008 | 100 |
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