| No violation noted during this evaluation. | 05/21/2015 | 100 |
- THE IS A PERSON THAT HAS TAKEN THE FOOD MANAGER CERTIFICATION BUT IT HAS EXPIRED. ENSURE SOMEONE RETAKES THE FOOD MANAGES CERTIFICATION. PERFERABLLY THE PERSON WHO IS IN CHARGE OF THE KTICHEN.
- YOUR FOOD PERMIT HAS EXPIRED AS OF 9/2014. TO DETER MONTHLY LATE FEES PLEASE MAY YOUR PERMIT BT THE END OF THIS MONTH. IF YOU HAVE QUESTIONS OR CONCERNS THEN PLEASE CALL 207-8732.
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09/26/2014 | 94 |
| No violation noted during this evaluation. | 03/24/2014 | 100 |
| No violation noted during this evaluation. | 09/09/2013 | 100 |
- Equipment not clean after using raw foods before using RTE foods. Utensil(s) must have smooth, easily cleanable surfaces. DISCONTINUE USE OF A STICK TO PROBE AT ICE IN ICE MACHINE. ALL UTENSILS MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. CAN USE A PLASTIC OR METAL UTENSIL.
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03/15/2013 | 97 |
- Provide that all refrigeration units in the kitchen area can maintain a minimum of 41F and below.
- Please provide that all food items stored in the refrigeration units are properly date labeled.(Any food items stored more that 24hrs. must be date labeled in all refrigeration units.)
- Provide that all handsinks and three compartment sink have hot and cold water under pressure.(Very low pressure at the sinks in the kitchen area.)
- Provide that all handwash stations are accessible in the kitchen area.(Handwash station in the kitchen area is blocked with dirty dishes at time of inspection.)
- Please provide that the three compartment sink can reach a minimum of 120F and above for proper sanitizing.(Very low water pressure is not meeting proper water temperature.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite when food preparation is taking place.(Owner is Certified but was not onsite at time of inspection.)
- Provide that all food contact utensils stored in a smooth and easily cleanable location.(Ice Scoop is stored in plastic crate.)
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04/10/2012 | 75 |
- Please provide that all food items stored in the refrigeration units are properly date labeled.(Any food items stored more that 24hrs. must be date labeled in all refrigeration units.)
- Provide that all handsinks have soap and towels.(No soap at the handsink in the kitchen area across from the three compartment sink.)
- Please remove dead crickets from the ice machine storage room.
- Please provide that the three compartment sink can reach a minimum of 120F and above for proper sanitizing.(Very low water pressure is not meeting proper water temperature.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Ice Scoop stored on top of ice machine.)
- Please provide that the most current Food Establishment Permit is posted.(Expired permit posted 8/2011 at time of inspection.)
- Please provide that all food contact utensils are stored in a clean location.(Dirty knives being stored on magnetic holder in the kitchen area.)
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10/24/2011 | 81 |
| No violation noted during this evaluation. | 04/29/2011 | 100 |
- 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 using other control measures approved by the regulatory authority.
- Raw animal food stored with cooked ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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12/17/2010 | 88 |
- Employee did not wash hands before donning gloves for working with food.
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- Storing toxic next to food items.
- ---PROPER MANUAL WASH MUST BE: WASH(HOT WATER AND SOAP),RINSE(WITH CLEAR WATER) AND SANITIZE(QT40)
- ---PROVIDE THERMOMETERS IN ALL REACH IN COOLERS.
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04/02/2010 | 83 |
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