| No violation noted during this evaluation. | 01/19/2016 | 100 |
- 229.164 (v) (4)PHF > shelf life. Observed spoiled fruit stored in reach-in cooler. Ensure all spoiled food items are discarded.
- 229.168 (d) (2) (A) (ii) not according to label. Observed residential grade pesticide in kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
- 229.165 (q)food contact not sanitized. Observed knives with raw beef and chicken debris stored with clean knives. All utensils must be cleaned and sanitized properly before storing.
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09/29/2015 | 90 |
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Install the proper backflow prevention.
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03/17/2015 | 96 |
- Establishment does not have potable water available during all hours of operation. Restaurant had no water at time of inspection. A water pipe broke and a plumber was on site fixing problem during inspection. Plumber stated it would take about 45 min. for water to be back on. Inspector instructed owner to close restaurant until running water has been restored.
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11/24/2014 | 96 |
- 229.168 (a) toxics not labeled. Label chemical sprayer.
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06/30/2014 | 97 |
- Please ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue dumping drinks and ice inside of fronthand sink. Ensure ice scoops are stored away from hand sink so water from hand washing does not splash scoops.
- Employees should drinks from clean closed beverage containers with clean hands and away from food prep areas. Ensure employee drinks are stored low and away from customer food. Discontinue storing drinks on prep table and inside of reach in coolers with customer foods. (A bottle with a twist top is not an approved employee beverage container).
- Please ensure cross-contamination does not occur. Discontinue storing raw chicken above shrimp in walk in cooler. Discontinue storing ground beef with precooked chicken in freezer.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure scoops used for sugar and flour are clean and sanitized and all food/grease accumulation is removed.
- Ensure bins used to store dry ingredients such as corn starch are in good repair and replaced once bins become cracked or chipped. These bins should also be cleaned and all grease accumulation should be removed.
- Please ensure all food is stored in food grade containers. Discontinue storing food in plastic grocery bags.
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09/03/2013 | 89 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in walk in cooler. Condemned 36 pounds o fprepared RTE at 45-50F in walk-in cooler.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.166 (f) (2) (A)HWS>100F. Handsink in Male restroom must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.167 (e) (2) no soap. Supply handwashing sink at wait station with soap.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize knife rack and knives.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace damamged food storage containers.
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02/06/2013 | 81 |
- Properly store foods to prevent cross-contamination: store cooked foods above raw foods, etc.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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06/01/2011 | 96 |
- Properly shelve foods to prevent cross contamination. Follow food heirarchy as shown on diagram provided.
- Provide an airgap between the ice machine drain pipe and floor drain equal to twice the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Clean and sanitize the inside of the ice machine. Do not store knives in gap between coolers.
- 229.163 (n) (1) eat.drink.smoke. Observed evidence of food employees eating in the food service line.
- Do not use cardboard boxes as food storage containers. Foods must be stored in smooth, easy-cleanable, non-absorbent containers.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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12/07/2010 | 86 |
- Potentially hazardous foods must be held at 41F or below.
- Follow proper shelving of foods to prevent cross contamination (see attached).
- Food employee washed hands in a warewash sink, food prep sink or mop sink.
- (1)Clean and sanitize can opener every 4 hours or after every use. (2)Clean and sanitize the inside of the ice machine. (3)Do not store knives in gap between coolers. (4)Do not store dirty knives in knife rack.
- Repair leaking mopsink drain pipe.
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05/26/2010 | 81 |
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