| No violation noted during this evaluation. | 02/02/2016 | 100 |
- Observed towel in front hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for handwashing purposes only.
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07/27/2015 | 96 |
| No violation noted during this evaluation. | 02/16/2015 | 100 |
- At time of inspection, certified food manager was not available. Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
- Neither latest routine report nor permit were posted at time of inspection. Ensure both latest routine inspection as well as food permit are posted and current at all times.
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11/06/2014 | 94 |
- Raw chicken in wlak in cooler is off temperature. Ensure all food held cold is maintaining temperature of 41F or below, at all times. Manager states chicken was delivered 45 minutes prior to inspection; invoice was provided. Manager states establishment receives chicken already thawed.
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07/09/2014 | 95 |
- Observed towel in hand sink that is next to hot hold unit. Ensure nothing is stored in hand sinks. Ensure hand sinks are not used for anything other than hand washing at all times.
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03/07/2014 | 96 |
| No violation noted during this evaluation. | 11/06/2013 | 100 |
- At time of inspection, cold hold unit was not at adequate temperature (41 degrees F or below); unit temperature was turned down in order to reach adequate temperature. Ensure refrigeration units are maintaining adequate temperature at all times.
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06/25/2013 | 97 |
- Observed the front fridge and the fridge across from the fryer with broken thermometers. Ensure the fridges are equipped with thermometers that are in proper working condition.
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11/05/2012 | 97 |
- Observed employee dumping dirty liquid into handsink. Ensure handsink is used for washing hands only.
- At time of inspection, establishment could not produce hot water. Ensure handsinks have hot water at 100 degrees F and mop & 3-compartment sinks have hot water at 110 degrees F. Maintenance was able to come to establishment and restore hot water.
- At time of inspection, no food manager certified personnel on site. Ensure at least one person that is food manager certified is present at all times. *Store manager stated assistant manager is currently registered to take the food manager certification class.
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07/12/2012 | 89 |
- 229.166 (i) (1) (A)HWS not accessible. Handsink closest to the counter was observed with a spray bottle and styrofoam container in it. Ensure handsinks are kept clear of items so it is readily accessible for employees to wash their hands.
- No certified food manager on duty at time of inspection. The genreal manager and other shift manager are food manager certified, but not present. Ensure there is a certified food manager present at establishment during hours of operation.
- Observed single service styrofoam container being used as a scoop for dry rice. Ensure a food grade scoop is used and the handle is kept above the food item.
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12/13/2011 | 91 |
- 229.163 (e) hands and arms. 229.163 (f) (1) 20 seconds. 229.163 (f) (2) (C) drying hands. **Employee performed a complete hand washing, but did not follow the procedure by drying of the cleaned hands and arms.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. ** Ensure to keep all personal drinks away from food prep areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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04/07/2011 | 92 |
- Remove shoes on racking directly over single service items such as cups. Ensure all drinks have a spill proof lid and straw observed small plastic cup directly above small condiment cooler.
- No Certified Food Manager on site at time of inspection. Ensure there is one CFM at all times this may require more than one person with certification.
- Utensils must be in good condition discard chipped metal scooper and taped plastic pitcher on drying racks.
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05/27/2010 | 90 |
| No violation noted during this evaluation. | 08/27/2008 | 93 |
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