- Ensure to label toxics stored in spray bottles, out of their original containers, with name of substance.
- Sanitizing solution in dishwasher was too high. Ensure levels of concentration are maintained at 50-100ppm
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01/14/2016 | 94 |
- Observed three live baby roaches around pipe of dishwashing machine. Treatment and logging is being performed and maintained by owner. Ensure that all roach evidence is removed and monitored at this time.
- Chlorine was unable to be read when cycle was run for dishes. Chlorine was present but possible mishap with tubing. Explained to owner to have unit serviced and to check chlorine readings closely.
- Leakage from pumps at three compartment sink should be corrected to prevent water buildup, living conditions for insects.
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07/28/2015 | 91 |
- Ensure that food in freezers (egg rolls) are also covered to prevent contamination.
- Observed live and dead roaches of all life stages in storage area, where single service items were stored (i.e. foam plates, small plastic containers, etc) Observed live roaches on dish washer, and observed baby roaches present near stove. Owner states treatment was done on Friday, but no receipt was presentable at the time of inspection.
- Observed can of raid sitting on table next to stove. Ensure that only professional treatments are performed in establishments, with commercialized toxics.
- Bleach concentration at dish washer/sanitizer was too low. Ensure that proper concentration is maintained at 50-100ppm
- -Observed dead roaches in boxes where single service items were used. -Observed paper towels being used to line trays where clean dishware is stored on.
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04/13/2015 | 84 |
| No violation noted during this evaluation. | 11/19/2014 | 100 |
- Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed bucket said with cloth towels (used for wiping tables) in bleach solution, to not read any bleach concentration. Ensure that all sanitizing solutions read at 50-100ppm (for bleach solution)
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06/20/2014 | 93 |
| No violation noted during this evaluation. | 02/04/2014 | 100 |
- Cold hold reach in - Temperature of potentially hazardous prepped foods items such as sliced onions and peppers were 55F degrees. All food held cold must be 41F degrees or less to avoid bacterial growth.
- Pan of raw beef sitting in a container with a little ice was 54F degrees. All potentially hazardous foods such as raw beef that are held cold must be 41F degrees or less to avoid bacterial growth. Food handler got a bigger pan to fill with ice so container of raw beef would actually sit inside the ice.
- Observed a bog of cooked, breaded chicken sitting on a prep area. Temperature of chicken was 55F degrees. Per employee food would be trawshed.dentured and at of business day. Employee put bag of chicken on reach in cooler
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10/01/2013 | 95 |
- 229.164 (o) (4) (D) Raw Shell Eggs. All Raw shelled eggs must be kept at 45 degrees or colder. Eggs on counter top were at 70 degrees.
- Ch 13, Art II, section 13-26 Display permit. Insure that inspection report is always fully displayed to public at all times. Do not block score on report.
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01/29/2013 | 92 |
- 229.164 (r) (1) (A) labeled properly. All items in establishment must be properly labeled with type of item being stored in container. Label must be in english.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food items inside of kitchen.
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10/01/2012 | 92 |
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