- Employees need to make sure to wash hands after touching raw chicken and before handling in use kitchenware used for cooking. 229.163 (h) (9) contaminate hands.
- 229.164 (o) (9) (A) (i) Time Only; If establishment is using time only, rather than time in conjunction with temperature as the public health control for a working supply of tcs food(raw chicken and raw beef), then facility needs to mark or otherwise indicate the time the food was removed from 41 degrees F or less and the time that is 6 hours past the point in time when the food was removed from cold holding temperature control(as long as the food does not exceed 70 degrees F during the 6 hour holding period.
- Establishment will need to make sure and discard old pepper container(very old and appears to not have been cleaned for some time; discarded). 229.165 (m) (1) (A)not clean.
- 229.165 (r) (3) (D)no sanitization; Establishment needs to follow the proper steps when manually warewashing equipment; observed a large bowl only being washed in a prep sink and not within the 3 compartment sink; no sanitization was seen after equipment was washed/rinsed.
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03/28/2016 | 86 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw fish over vegetables inside of WIC. Both items were uncovered.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils inside of water. Utensils must be kept clean and dry.
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01/13/2016 | 93 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.
- 229.165 (m) (2)non food contact dirty. Knives stored incorrectly.
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10/28/2014 | 94 |
- 229.163 (h) (9) contaminate hands. Ensure employee handling and preparing food knows the proper procedures in properly washing their hands. It was observed that employees only rinsed off there hands without using soap. In addition, employee must be aware that after they properly wash thier hands that they must use the paper towel to turn off the water nozzle.
- Food contaminated by employee hands from handling raw chicken, then he rinsed his hands with water without using soap and proceeded to handle ready to eat foods.
- The handsink is only providing hot water. Ensure the handsink also provides cold running water so that employees can properly wash their hands with warm water.
- Ensure to wash the containers that is used to store food in the walk-in cooler. Currently their is mold accumulating from the exterior of the container.
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02/11/2014 | 85 |
- NEED BACK FLOW PREVENTORS ON OUTSIDE HOSE BIBS/FAUCETS.
- NEED THERMOMETERS IN REFRIGERATORS AND WALKINCOOLERS FREEZERS, NEED THIN PROBED FOOD STICK TYPE THERMOMETER.
- 229.164 (o) (7) (A) consume by date (prepared).NEED USE BY DATES ON PRODUCT STORED OVER 1 DAY NOT TO EXCEED 7 DAYS TOTAL. DAY ONE BEING THE DAY OF PREPARATION.
- 229.167 (e) (3) (A) no towels. NEED HAND TOWELS AT HAND SINK ALL THE TIME.
- 229.165 (r) (3) (D)no sanitization. SANITIZER LESS THAN 100PPM
- 229.165 (m) (1) (A)not clean. CLEAN THE DISHWASHER TRAYS TO REDUCE RESIDUE.
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08/29/2013 | 76 |
- Potentially Hazardous food not at required temperature .(chicken at 65f)
- Employee did not wash their hands when they moved from one duty to another.
- Discontinue stored food in open cans
- Food not protected from contamination.Dicontinuestacking food in the walk in cooler withuot proction. Discontinue storing raw shrimp in top of vegetables,
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- Container for ice for customers leaking in top of other ice and in the cabinet.
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11/01/2012 | 77 |
- Potentially hazardous food not at proper temperature in hold unit.chicken and meat at 50f.(less than 4hrs.)
- Hand washing facility is blocked.
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05/30/2012 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food 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 at 45F a max of 4 days.
- 229.165 (b) (1) (A)non absorbent. Cutting board not in good repair. Clean equipment used for storing foods in reach in units. ENSURE TO REPALCE SCARRED DAMAGED CUTTING BOARDS. DO NOT USE CARDBOARD TO LINE FREEZER FLOORS OR WALK IN COOLERS.
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12/06/2011 | 93 |
- Please provide that handsink in the kitchen area has hand sanitizer provided for employees to wash hands correctly. (Establishment is using hand sanitizer at the handsink in the kitchen area for the second barrier for bare hand contact rules.)
- Please provide that all food items stored in the cold hold unit in the kitchen area are properly covered.(Foods are not protected by storage in packages or covered containers.)
- Please provide date labeling in the walkin refrigeration unit.(No labeling in the walkin refrigeration unit.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty knives being stored in kitchen area.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine was dirty with Mold at time of inspection.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Meat slicer is dirty with meat at time of inspection.)
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07/25/2011 | 85 |
- Please provide barehand contact documentation.(No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize a minimum of two contact barriers.)
- Please provide that all handwash stations are accessible.(Handwash station in the kitchen area is blocked by dish cart.)
- Please provide that all food contact surfaces are clean and sanitized.(Dirty knife found in the dry goods area.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Blender in the kitchen area is dirty with food debris.)
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03/22/2011 | 90 |
- Please provide that all cooked potentially hazardous foods is cooled from 135°F to 70°F within 2 hrs.(Fried chicken and pork measured at 70 degrees fahrenheit.)
- Please provide that employees wash hands properly.(Double handwash, dry, and sanitizer.)
- Please provide that employees do not wash hands in preparation sink. (Employee observed washing hands in a food prep sink.)
- Please provide that all bens and buckets are properly labeled with contents.(Buckets above the cold hold unit not labeled with contents.)
- Please provide that employees wash hands after touching any raw meat.(Observed employee cutting raw meat then touching egg rolls.)
- Please provide that Cooked food is date labeled with prep date or expiration date.
- Please provide that handwash sink is accessible.(Handwash sink in the kitchen area was blocked by the dish cart.)
- Please provide that Mechanical dish warewashing machine is sanitizing proper.(Was not santizing at time of inspection.)
- Please provide that all food contact surfaces are cleaned and santizied.(Meat cutter was dirty with dry meat and had not been cleaned after use.)
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08/25/2010 | 66 |
- Please assure that employees wash hands when changing stations and tasks.(Observed Employees moving from station to station with out wash hands.)
- Please provide that employees handle ready to each food with gloves or utensils, and if using barehand contact must have Handwashing paperwork.(Observed employees cutting chicken and grabbing the rangoon with barehands.)
- Please provide that cardboard is not used to seperate food in the kitchen area.(Cardboard found in the rangoon hot hold unit.)
- Please provide that all gnats in the dry storage area around mop sink are removed.
- Evidence of mice dropping found in the dry storage area.(Do have a monthly pest control but are still signs of mice droppings: Would recommend more than once a month visitations from licensed professional.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice machine has extreme mold inside machine.)
- Please provide that a Metro Health ID card is provided for Food Manager's Certification.(Do have Food Manager's License but not a required Metro Health Card.)
- Please provide that all food contact surfaces are in good repair.(Cutting boards are in need of replacement due to heavy damage.)
- Please provide that all food contact surfaces are clean and sanitized.(Clean dishs found mixed in with dirty dishes in kitchen.)
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05/11/2010 | 76 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
- Clean the cooking oil containers that are on the stove.
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03/03/2010 | 90 |
| No violation noted during this evaluation. | 07/08/2009 | 52 |
| No violation noted during this evaluation. | 08/20/2008 | 84 |
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