| No violation noted during this evaluation. | 10/19/2015 | 100 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
- Make sure all employee beverages have a lid and straw if stored on shelf across from grill.
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01/16/2015 | 96 |
| No violation noted during this evaluation. | 10/10/2014 | 100 |
| No violation noted during this evaluation. | 04/07/2014 | 100 |
- Observed prepped food items in reach-in cooler such as sliced tomatoes and hot dogs that have been removed from original packaging without discard date labels. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- Small reach-in table - Temperature of diced onions and shredded lettuce was 70F degrees. Per food handler restaurant is using time-only instead of temperature controlled safety standards for cold hold items. Food handler did not produce a time-only log. The time-only log must be recorded and available during all hours of operation
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10/24/2013 | 96 |
- Observed cook chewing gum while cooking. All employees handling food must not eat or chew gum while preparing food.
- Observed sanitizing solution in small bucket had little or no bleach. All sanitizing solutions used to clean food contact surfaces must have a concentraion of chlorine between 50 - 100 parts per million.
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06/19/2013 | 93 |
- 229.163 (g) Wash before RTE. Observed employee handling redy to eat food such as lettuce and tomatoes with prior handwashing. 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.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees were seen preparing hamburgers with out the use of a physical barrier (such as gloves or utensils) and does not have bare hand contact documentation. 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 to work, or control measures approved by the regulatory authority. Also, establishment needs to provide corrective action for employees if proper handwashing is not being done.
- 229.164 (o) (7) (A) consume by date (prepared). Observed stored food items that had not date labels, for example, the bin with the cheese and hot dogs. All items stored in the cooler for more than 24 hours should have a date label.
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05/31/2012 | 88 |
- Observed employee handling ready tat foods with rings and bracelets on. NO braceltets should be worn when handling ready to eat foods and if a ring is worn, only a simple band can be worn.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. In a three comppartment plastic bin,partially cooked bacon was stored in between drawers that has uncooked raw beef in them. All raw meat product should be stored seperate from ready-to-eat foods or cooked foods.
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12/05/2011 | 92 |
- Establishment must always have at least one person on duty with a food managers certification.
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03/29/2011 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If food prep person is not wearing gloves, and touching cooked food with bare hands. Then establishment must provide documentation on proper bare hand contact of ready to eat food. Documentation must state that person performs a double hand wash, then must choose one of the following, either use hand sanitizer, or nail brush, or gloves. Then employees must sign documentation.
- Establishment must always have at least one person on duty with a food managers certification.
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10/08/2010 | 93 |
- Establishment must always have at least one person on duty with a food managers certification.
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05/12/2010 | 97 |
| No violation noted during this evaluation. | 02/24/2009 | 97 |
| No violation noted during this evaluation. | 04/10/2008 | 100 |
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