- 229.165 (q)food contact not sanitized.SODA SYRUP/MOLD BUILD UP IN 3 OF THE FOUTAIN DISPENSORS. WASH, RINSE AND SANITIZE DAILY TO REMOVE ANY BUILD-UP.
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03/04/2016 | 97 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINK FOR HAND WASHING ONLY. DO NO USE HAND SINK FOR HOLDING OF MAINTENANCE MATERIALS OR FOR DISPOSAL OF LIQUIDS OR OTHER WASTES. OBSERVED A WIPECLOTH AND ICE INSIDE FRONT COUNTER HAND SINK.
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12/07/2015 | 96 |
- *PROPERLY AIR DRY DISHWARE PRIOR TO STACKING THEM ON SHELVING UNITS. OBSERVED VARIOUS BULK PLASTIC FOOD CONTAINERS CONTAINING POST WASH WATER THAT WERE STACKED ON SHELVING UNIT LOCATED ABOVE THE WAREWASH SINK. NOTE: QUAT 40 SANITIZING SOLUTION AT THREE COMPARTMENT SINK WAS WITHIN THE PROPER CONCENTRATION RANGE AT 200PPM.
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09/04/2015 | 97 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HANDWASHING ONLY. DO NOT USE HAND SINKS FOR HOLDING OF ITEMS OR DISPOSAL OF FOOD/LIQUID WASTES. OBSERVED FOOD PARTICLES AT FRONT HAND SINK BASIN AND IN USE WIPE CLOTH INSIDE THE KITCHEN HAND SINK BASIN LOCATED CLOSE TO THE THREE COMPARTMENT AND PREP SINKS. - ITEM CORRECTED ON SITE.
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05/18/2015 | 96 |
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE HAND SINK LOCATED BY THE BATTERING STATION.
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01/13/2015 | 97 |
- (1) 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINKS TO DISPOSE AS A DUMP SINK. OBSERVED EMPLOYEE EMPTY LIQUID WASTE/ICE INSIDE THE FRONT COUNTER HAND SINK. (2) 229.163 (n) (2) (A) closed beverage container. ALL EMPLOYEE DRINKS TO BE PROPERLY CLOSED SUCH A WITH A LID & STRAW. OBSERVED EMPLOYEE FILLING AN OPEN BEVERAGE CUP AND WALKING THROUGH KITCHEN/OPEN FOOD HANDLING AREA. ALSO DISIGNATE AN AREA IN THE WALKIN COOLER FOR STORING PERSONAL ITEMS. AREA TO BE LOCATED SEPARATE FROM THE PUBLIC FOOD/BEVERAGES. OBSERVED VARIOUS EMPLOYEE DRINKS BEING STORED ON VARIOUS SHELVES INSIDE OF THE WALK IN COOLER.
- 229.167 (p) (11) (C)insects/pests not minimized. USE APPROVED METHODS/PROPER PEST CONTROL PROCEDURES TO ELIMINATE FLY/GNAT PRESENCE OBSERVED IN KITCHEN.
- Ch 13, Art II, section 13-26 Display permit. DISPLAY A CURRENT CITY FOOD PERMIT. THE PERMIT DISPLAYED EXPIRED 7/2014.
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08/08/2014 | 90 |
- 229.166 (g) (4) (B)backflow preventer. Hose connection without proper backflow prevention. Place hose connection vacuum breakers on all hose connections.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (k) (14) (C) quat solution. Quaternary ammonium solution measured 100 ppm. This needs to be in the range of 200 to 400 ppm. Adjust mixing process to hit the target level.
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01/28/2014 | 86 |
- REPAIR KITCHEN HANDSINK LOCATED NEXT TO THE EGG WASH/BATTER STATION SO THAT THERE IS HOT WATER ACCESS DIRECTLY FROM THE FIXTURE IN ADDITION TO THE COLD WATER. HOT WATER TO BE RELEASED UNDER SUFFICIENT PRESSURE AND TO REACH AT LEAST 100F. IN THE MEANTIME USE THE OTHER WORKING KITCHEN HANDSINK TO PROPERLY WASH/SANITIZE HANDS.
- PROVIDE PAPER TOWEL ACCESS TO KITCHEN HANDSINK LOCATED BY THE EGG WASH/BATTER STATION. BATTERY AT DISPENSER HAS BEEN REPLACED TO ALLOW PAPER TOWEL ACCESS.
- CONDUCT A THOROUGH CLEANING INSIDE OF THE ICE MACHINE.
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07/30/2013 | 91 |
- Ensure hand wash facility is adequate and accessible. During inspection one of kitchen hand sinks was not in working order. Establishment has alternate hand sink in kitchen that is working.
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12/14/2012 | 97 |
- Ensure good hygienic practices. Employee found eating or chewing while in the food service line.
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12/19/2011 | 96 |
- Please ensure proper hygenic practices. Found employee drinking milk in the food prep area and then returning to work.
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03/29/2011 | 96 |
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING---SOAP + HOT WATER(100 DEGREES F)FOR 20 SECONDS...DRY WITH PAPER TOWEL(ex. BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(EMPLOYEES USING GLOVES FOR MORE THAN 1 TASK;EMPLOYEES USING BARE HANDS TO HANDLE READY TO EAT FOOD WITHOUT USING 2 OR MORE CONTROL MEASURES/NO DOCUMENTATION IN PLACE)***********ALWAYS USE GLOVES + HANDWASHING(1 TASK ONLY)/UTENSILS/PAPER/FOIL--------------------OR--------------------EMPLOYEES MUST USE AT LEAST 2 CONTROL MEASURES(ex. DOUBLE HANDWASH/HAND SANITIZER) AND ESTABLISHMENT MUST PROVIDE FOR (3) FORMS OF DOCUMENTATION TO CONTINUE USING BARE HANDS TO HANDLE READY TO EAT FOOD****************SEE HANDOUT GIVEN FOR HOW TO COMPLY
- PLEASE USE DRY TOWELS FOR POT HOLDER ONLY!!!(EMPLOYEES USING DIRTY TOWELS TO WIPE HANDS OFF...WIPE DOWN FOOD CONTACT SURFACES...REST UTENSILS ON;READY TO EAT CHICKEN "RESTING" ON DIRTY TOWEL IN PREP AREA)
- PLEASE PROVIDE FOR AT LEAST 100 DEGREES F HOT WATER AT ALL HAND SINKS/RESTROOMS AT ALL TIMES...110 DEGREES F HOT WATER AT 3 COMP. SINK FAUCET AT ALL TIMES/120 DEGREES F HOT WATER AT SPRAYER AT ALL TIMES
- PLEASE PROVIDE FOR ALL HANDSINKS TO USED FOR HANDWASHING ONLY!!!!!!PLEASE PROVIDE FOR HANDSINKS TO BE ACCESSIBLE AT ALL TIMES!!!!!!(TOWELS/TRAYS IN HANDSINKS...USING HANDSINKS TO RINSE OUT TOWELS)
- PLEASE PROVIDE FOR ESTABLISHMENT TO BE FREE OF FLIES/FRUIT FLIES/DEAD INSECTS
- PLEASE FOLLOW PROCEDURE FOR PROPER MANUAL WARE WASHING{WASH(SOAP+WATER)...RINSE(CLEAN WATER)...**************SANITIZE(ex. 50-100 PPM CL SANITIZER+WARM WATER)**************...AIR DRY(AT THE TIME OF INSPECTION EMPLOYEE WASHED AND RINSED TRAYS WITHOUT ANY SANITIZING STEP)
- PLEASE PROVIDE FOR THERMOMETERS FOR ALL COOLERS USED TO HOLD POTENTIALLY HAZARDOUS FOOD
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE 50-100PPM CL SANITIZER/CLEAN TOWELS TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...WHERE CLEAN UTENSILS ARE KEPT...WHERE SINGLE SERVICE/SINGLE USE ITEMS ARE KEPT...ETC.)******EMPLOYEES NOT USING ANY SANITIZING STEP DURING INSPECTION(USING DIRTY TOWELS TO WIPE DOWN FOOD CONTACT SURFACES)******
- PLEASE PROVIDE FOR MOST RECENT ROUTINE FOOD SAFETY INSPECTION REPORT TO BE POSTED FOR PUBLIC VIEW
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08/17/2010 | 66 |
| No violation noted during this evaluation. | 04/07/2009 | 82 |
| No violation noted during this evaluation. | 02/25/2008 | 85 |
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