- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED AN EMPLOYEE WASHING HANDS WITH ONLY COLD WATER.
- Place backflow devices on any threaded hose bib. Repair backflow device behind 3-compartment sink.
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02/15/2016 | 92 |
- Repair the leak at dish sink that drains directly onto the floor.
- Discontinue using broken/chipped wares.
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10/26/2015 | 94 |
- Observed cold hold food items at 52 degrees F at reach in cooler by front line. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish, or raw shellfish, vegetables and cooked ready-to-eat food.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Use effective means of pest control for gnats. Save service receipts for verification.
- Observed sink with threaded hose bib without backflow preventer. Place backflow devices on any threaded hose bib.
- Observed bleach spray bottle without labels. Label all toxics removed from bulk containers with common name.
- Mop sink drains directly onto floor. Ensure mop sink is repaired.
- Discontinue using broken/chipped wares.
- All food contact surfaces must be in good condition such as ice machine in rear stoarage area's cover on lid was missing.
- Provide for an air gap with 1 ½ inches or two times the diameter of the pipe on soda machine.
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04/10/2015 | 75 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below.(ITEMS WHERE REMOVED)
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01/02/2015 | 95 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand 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 o work, or control measures approved by the regulatory authority.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
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09/18/2014 | 80 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEE PERSONAL FOOD NEAR OUTGOING PHF ITEMS)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES PERSONAL DRINK STORED ON TOP OF OPEN COLD HOLD.)
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05/16/2014 | 91 |
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(Observed container inside designated hand washing sink.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed an employees personal drink stored near outgoing PHF preperation.)
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01/22/2014 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Repair back cold hold unit to hold the proper ambient temperature.
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10/01/2013 | 93 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand 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 o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared).(No date labels on food cooked food items)
- (Observed back cold hold unit holding an ambient temperature above 41F, was holding an ambient temperature of 62F)
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- Make sure all cold hold units have working thermometers.
- Observed several in use prep areas not cleaned and sanitized after each use.
- All items that were over 41F were removed and denatured by staff.
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06/24/2013 | 66 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food and drink's poured down designated handwashing sink's.)
- Observed in use knive stored between equipment.
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03/13/2013 | 88 |
| No violation noted during this evaluation. | 07/13/2012 | 100 |
- **WALK-IN COOLER MUST MAINTAIN A TEMP OF 41F OR LESS
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12/20/2011 | 97 |
- 229.165 (d) (1) (B)free of breaks, cracks.**DISCARD ANY DAMAGED DISHES AND/OR UTENSILS
- 229.165 (n) (1) (D) (ii) (II)refrigerated room. **CLEAN/SANITIZE CEILINGS OF WALK IN COOLERS TO REMOVE DUST/DEBRIS
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05/30/2011 | 97 |
- Raw fish 60F....transfer to walkin cooler...please do not use fish cooler until products can hold at leastr 41F....
- please repair or replace the fish cooler so the product holds temperatures of at least 41F....
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05/20/2010 | 92 |
| No violation noted during this evaluation. | 06/19/2009 | 86 |
| No violation noted during this evaluation. | 06/10/2008 | 78 |
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