| No violation noted during this evaluation. | 03/15/2016 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee wringing out wash rag in hand sink. The hand washing sink is for handwashing only.
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11/24/2015 | 96 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Provide proper measures/methods to control and minimize presence of pests.
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F. All mechanical ware washing machine temperature(s) not at manufacture's 180?F. The boost heater was operating. Have the warewash machine service to provide the manufactures high temperature sanitize level. Until then, set up a third compartment to sanitize items. Got the hot water up to 180 by increasing the temper in the feed hot water heater.
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08/10/2015 | 94 |
- 229.163 (n) (1) eat.drink.smoke.. Employees may not eat, drink, or use tobacco in areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single-service and single-use items, or other items needing protection can occur. The one exception is the use of a clean, spill resistant container to drink. Employee observed eating in an area where food or food service items could be contaminated. Keep employees from eating in these areas.
- 229.164 (p) (1) (D) ROP variance. A variance from the health authority is required for specialized processes. The use of reduced oxygen packaging is one specialized process. This establishment must request a variance. Mr Barscewski, Senior Service Manager, is the person who issues the variance. Call him at 207-8853 for infomation on getting the variance.
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01/22/2015 | 92 |
- * 229.164(K)(1)(A)(iii) Poultry cooked to an internal temperature of 165 degrees for 15 seconds. Chicken (poultry) being cooked for a to go meal was only cooked to 155 degrees internal temperature before being placed in the to go container. No temperature was checked for adequate cooking temperature. Have the temperature checked for adequate cooking temperature before placing into a container for the consumer.
- 229.163 (n) (1) eat.drink.smoke. Open container for drinking was observed in an area where food or food service items could be contaminated by a spill. Employees should use only a clean, covered, spill-resistant container when drinking in areas where food or food service items could be contaminated.
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08/14/2014 | 91 |
- 229.164 (f) (2) (A) (iv) not covered. Food being cooled was not loosly covered or protected from over head contamination. Cover food in storage units by covering, orwhen cooling by loosely coverkngor protecting from over head contamination.
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03/17/2014 | 96 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, and talking on cell phone.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/25/2013 | 90 |
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.(No disposable towels at the bar designated handwashing sink.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed drink's poured down the bar's designated hand washing sink.)
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01/18/2013 | 93 |
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