- Soap at front hand sink dispenser is not working *batteries are out.
- Discontinue using worn cutting boards/broken gaskets on reach in coolers
- Clean in use equipment: inside ice machine bin/edges of batter station/edges of bulk food bins
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01/11/2016 | 94 |
- Supply each hand sink with paper towels
- In use equipment must be clean- gaskets on reach in coolers on the food side
- Use commercial grade means of pest control
- Store pest control equipment away from food items
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09/08/2015 | 91 |
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Ensure that all food contact surfaces are clean and in good condtion such as handles of reach in coolers, inside reach in cooelrs and shelving, ect.
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01/08/2015 | 93 |
- Discontinue using household products for pest control- use commercial grade for food establishment products only
- clean all gaskets/door handles on all reach in coolers
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08/13/2014 | 94 |
- Use this sink is for handwashing only.*no dumping of drinks/ice
- Clean equipment at least every 4 hours.*includes batter station-remove food debris build up from edges. Clean equipment used for storing foods in reach in units.*includes all reach in handles/shelving/containers used for holding defrosting chicken product. Discard and or replace unsafe equipment* includes cracked/broken containers for food storage. Clean ice machine around ice chute
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02/18/2014 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed chicken strips in walk in cooler with a prep day label. Manager stated it lasts 48 hours. Ensure food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed metal container used to store plastic cup lids at drive thru area soiled with debris. Ensure containers used to store single service items are clean to sight and touch. Corrected on site.
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09/04/2013 | 93 |
| No violation noted during this evaluation. | 04/02/2013 | 100 |
- 229.166 (i) (1) (B) Hand Washing Sink, improper use....
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03/28/2012 | 96 |
| No violation noted during this evaluation. | 03/10/2011 | 100 |
- 229.163 (h) (8) before gloves. Observed food employees fail to wash hands prior to putting on gloves. Food employees must wash hands prior to putting on a clean pair of gloves.
- 229.163 (f) (2) (B) rinse clean warm H2O. Observed food employees wetting and rinsing hands with cold water. Food employees must wet and rinse hands with hot water that is at least 100 degrees F when they wash their hands.
- 229.166 (c) (3) hot water sufficient. All sinks checked had access to hot water that was only 88.7 degrees F. Establishment must cease operations until all sinks have access to adequate hot water. Hand washing sinks need to have access to hot water that is at least 100 degrees F. The 3 compartment ware washing sink must have access to hot water that is at least 110 degrees F.
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08/17/2010 | 92 |
- clean (inside-top) of ice machine.... Food contact surfaces not cleaned and sanitized.
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01/19/2010 | 97 |
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