- PROVIDE FOR RAW MEATS TO BE STORED PROPERLY IN COOLERS TO AVOID CROSS CONTAMINATION. (RAW CHICKEN STORED ABOVE OTHER FOOD PRODUCTS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (RICE 12/1/15--12/8/15)
- PROVIDE FOR HAND SINK TO ALWAYS BE ACCESSIBLE. (ITEMS INSIDE HAND SINK)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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12/09/2015 | 86 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 9/1/15--9/8/15)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR ALL FOOD CONTACT SURFACES ARE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BINS, UTENSIL, RI FREEZER, ICE MACHINE (INSIDE))
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09/29/2015 | 86 |
- PROVIDE FOR ALL EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- REPAIR CLOG AT HANDSINK IN KITCHEN AND BY ICE MACHINE. (ONE WAS REPAIRED ON SITE)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEAN, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, MICROWAVE)
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05/27/2015 | 87 |
- ALL CANNED GOODS MUST BE SOUND CONDITION. (DENTED CANS)
- ALL HANDWASHING SINKS MUST HAVE TOWELS. (NO TOWELS)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, USTENSIL BIN, ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY CLEAN SURFACE, PLASTIC CONTAINERS (CHIPPED/BROKEN), CUTTING BOARD)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- ENSURE THAT ALL EQUIPMENT AND DISHES ARE WASHED PROPERLY. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)
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11/04/2014 | 84 |
- ALL EMPLOYEES MUST HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- ALL BAGS OF ICE MUST HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PH #)
- ESTABLISHMENT MUST BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- ALL TOXIC CHEMICAL MUST BE LABELED AND STORED AWAY FROM FOOD CONTACT SURFACES. (EX. WINDEX, 409) (STORE AWAY FROM FOOD CONTACT SURFACES)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE)
- ALL DISHES AND EQUIPMENT MUST BE WASHED PROPERLY. (NOT USING ALL 3 CYCLES) (WASH: WATER/SOAP, RINSE: WATER, SANITIZE: WATER/BLEACH)
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04/22/2014 | 80 |
- Potentially Hazardous food not at required temperature in cooling unit. Found raw tilapia at 65 degrees F in cooling unit. It was immediately put on ice and corrected on site. Cooling unit not at required temperature. All food in unit was immediately put on ice. or relocated to another unit.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Found open drink containers on prep tables and on cutting boards while food preprepations was being conducted.
- Please ensure cross contamination does not occur. Found raw meat stored over ready-to-eat foods (RTE) in cooling unit. Ensure raw meats are stored below RTE foods.
- Ensure toxic items are properly labeled and stored. Label all sanitizing buckets, legibly write labels on buckets with contents, discontinue to use if contents is different from whats inside of bucket. Sanitizing solution (bleach water)was not clearly mark with contents.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure outside of meat coolers are cleaned and all dirt accumulation and food debris are removed. Clean utensil drying rack and remove all dust and dirt. Ensure dishes are stored on a clean surface.
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06/27/2013 | 81 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Foods found in customer self-service freezers that are missing labels. Label information shall include the name and place of business of the manufacturer, packer, or distributor. If food is not for customer use, it must be removed from freezer for customer self-service.
- 229.164 (o) (7) (A) consume by date (prepared). Inspector found rice, other prepared foods in refrigeration unit kept for more than 24 hours that were not labeled. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. This date may be 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.168 (c) (2) toxics above items. Establishment storing chemicals and other cleaning supplies above food preparation utensils. Store toxic chemicals and cleaning supplies away from food areas (storage/preparation) by spacing or partitioning.
- 229.165 (m) (2)non food contact dirty. Shelves used to store utensils, clean wares, food products found dirty. Establishment must keep all shelving units, utensil storage shelves free of dust, grease, dirt and other debris.
- 229.165 (m) (1) (A)not clean. Establishment must keep all utensils, food preparation and storage items clean. Ice maker must be cleaned so that it is free of mold/mildew. Establishment must store all equipment off floor and on clean shelves so that it remains clean.
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01/06/2012 | 86 |
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. HWS must be used when washing hands; not 3-comp sink.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law. (Name, Address, Phone number)
- No hot water at HWS. Establishment must have hot and cold water at all HWS at all times.
- 229.165 (f) (12) (B)integral thermometer. All coolers must have a thermometer.
- 229.165 (q)food contact not sanitized. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. (ICE MAKER)
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06/29/2011 | 82 |
- Observed that establishment is bagging and selling ice on site without properly labeling it. Provide for ice to be labeld with the name, address, and phone number of the establishment where it is produced.
- Observed that mop sink only has access to cold water. Provide for the mop sink to have hot water that is at least 110 degrees F as well as cold water.
- Observed that the interior of the ice machine was not in sanitary condition. Provide for the ice machine to be cleaned on a more regular basis.
- Observed that band saw used to cut meat was quite dirty. Provide for this machine to be cleaned more regularly.
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02/19/2010 | 90 |
| No violation noted during this evaluation. | 03/18/2009 | 64 |
| No violation noted during this evaluation. | 09/29/2008 | 100 |
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