| No violation noted during this evaluation. | 01/11/2016 | 100 |
- 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.
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10/07/2015 | 96 |
- Employees need to make sure to cover all opened drinks with a lid.
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06/29/2015 | 96 |
- Provide use by dates on all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours within facility(ie rice, refried beans, meats, etc.). 229.164 (o) (7) (A) consume by date (prepared).
- Will need to provide soap that is more concentrated and not watered down at employee handwashing sink.
- Will need to make sure that after washing and rinsing kitchenware/equipment that those items are sanitized with a final sanitizer.
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03/10/2015 | 90 |
- Establishment will need to make sure and always keep refrigerated, potentially hazardous food items at 41 degrees F and below(chorizo/beans at 45 degrees F); facility will need to make sure that items are relocated and that these type of food items do not rise in temperature above 41 degrees F unless establishment is in the preparation phase. However, temperature should not be above 41 degrees F for more than 4 hours; food items are still within time requirement and have not exceeded the 4 hours.
- 229.164 (o) (7) (A) consume by date (prepared); Establishment will need to make sure and provide use by/discard by dates on all refrigerated, potentially hazardous foods kept more than 24 hours in the facility.
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08/05/2014 | 91 |
- Establishment will need to provide use by/discard dates for all refrigerated, potentially hazardous foods kept for more than 24 hours in the facility. Observed a few foods with a prep date of 3/30/14 and 4/1/14. 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to keep drain line to ice machine holding shaved ice above mopsink and not below the flood rim level of mopsink; should have a sufficient air gap in between.
- Will need to label working spray bottle with what chemical is inside(spray bottle below 3 compartment sink). 229.168 (b) working container not labeled.
- Will need to clean ice machine holding shaved ice(rusty/dirty). Will also need to clean storage bin holding lids(dirty inside). 229.165 (m) (1) (A)not clean.
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04/07/2014 | 86 |
| No violation noted during this evaluation. | 12/04/2013 | 100 |
- Employee should not splash water from the middle compartment of the 3 compartment sink onto hands after cutting raw chicken; employee didn't change tasks so handwashing was not an issue at the time. However, if employee is to wash hands, then handwashing should be done within the designated employee handwashing sink. Corrective action: Had employee drain rinse water from middle compartment of 3 compartment sink and fill with clean water.
- Make sure to note a use by/discard date for all refrigerated, potentially hazardous foods kept at a food establishment for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
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08/09/2013 | 92 |
- Using mopsink as main drain for ice machine; will need to make sure that the drain line to ice machine is approx. one to one and one-half inches above mopsink to allow a sufficient air gap.
- 229.165 (d) (1) (B)free of breaks, cracks; Make sure to remove cracked plates/other equipment that has cracks/breaks on food contact surface to avoid any physical contaminants.
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03/28/2013 | 93 |
- properly store raw meats in the refrigerator.Store raw meats on the bottom area of cooler.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
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11/28/2012 | 93 |
- Do not throw out any food particles in the mop sink.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles.
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07/10/2012 | 93 |
- Do not place employee drinks in the reach-in unit.Drinks can be placed in a separate area or have a lid and straw.(corrected)
- Raw animal food stored with cooked ready-to-eat food. 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.
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01/25/2012 | 92 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Remove the styrofoam cup that is breaking apart in the sugar barrel.
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09/19/2011 | 90 |
- Ensure all toxic items are properly labeled/stored/used. Bottles of degreaser were not labeled.
- Ensure proper cooling of all potentially hazardous food. 1. Soup was at 90 degrees F on storage rack. 2. Pan of beans was in reach-in refridgerator a 102 degrees F.
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04/26/2011 | 92 |
| No violation noted during this evaluation. | 08/13/2010 | 100 |
| No violation noted during this evaluation. | 02/26/2009 | 91 |
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