| No violation noted during this evaluation. | 03/09/2016 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (salads and cooked chicken) not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
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12/08/2015 | 96 |
| No violation noted during this evaluation. | 08/13/2015 | 100 |
| No violation noted during this evaluation. | 05/06/2015 | 100 |
- Ch 13, Art II, section 13-26 Last Scored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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12/12/2014 | 94 |
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(chicken in the Thawing refrigerator) not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (d) (1) (A)smooth. Cutting surface(cutting boards) not smooth.Cutting board must have a smooth surface. NOTE: Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (d) (1) (B)free of breaks, cracks. Damaged(melted) plastic handles on cutlery. Discard and or replace unsafe equipment.
- 229.165 (m) (1) (A)not cleanAccumulated food debris). Food contact surfaces(inside refrigeration units/ on cutlery rack/utensils stored as clean) not cleaned and sanitized. Clean/sanitize food contact surfaces.
- 229.167 (e) (3) (A) no towels. Hand wash station(located by the chicken prep. station) has no paper towels. Supply the handwash station with individual disposable towels.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water(88 F). Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the warewash spray hose and the sink drain) of the drain line between the food handling equipment and the sewer line.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food contact equipment(utensils on rack stored as clean) from contamination(mop bucket in contact with utensils stored as clean) by storing sanitation equipment in an area in which food/food contact equipment supplies will not be contaminated. NOTE: Remove all contaminated utensils and wash,rinse and sanitize, to include the rack.
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04/09/2014 | 78 |
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