- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS. OR LONGER. (CHICKEN 1/1/16--1/8/16)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT. (DISH MACHINE NOT SANITIZING)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY/CLEAN SURFACE)
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01/28/2016 | 90 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR DISHES AND EQUIPMENT TO BE WASHED PROPERLY. (RINSE CYCLE NOT REACHING 180F)(WILL WASH MANUALLY UNTIL DISH MACHINE HAS BEEN REPAIRED)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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08/10/2015 | 90 |
- ENSURE THAT RI COOLER IS AT 41F OR BELOW. (DISCONTINUE USING UNTIL REPAIRS ARE COMPLETED)
- ALL RI COOLERS NEED A WORKING THERMOMETER AT 41F OR BELOW. (MISSING THERMOMETERS)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, ICE MACHINE, ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
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01/06/2015 | 91 |
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Discontinue using spatulas that are torn or no longer in good condition. Ensure dish racks are cleaned and sanitized and all dust, dirt, and food accumulation is removed.
- Please ensure wastewater plumbing system is installed according to code. An air gap between the ice machine drain pipe and the flood level rim of the floor drain shall be at least twice the diameter of the drain pipe and may not be less than 1 inch. Found that air-gap was not present at ice machine drain point. Ensure this item is corrected to avoid reinspection fees.
- Ensure hand sink can provide hot and cold running water under pressure. Cold water at hand sink is not working and hot water is too hot for employees to wash hands.
- Please ensure cross contamination does not occur. Found raw shrimp stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shrimp are stored below RTE foods.
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06/27/2013 | 86 |
- 229.164 (o) (6) (B) All potentially hazardous foods must be kept at 41F or below, unless reach-in cooler was in use prior to October 2003. If refrigeration unit was in use prior to October 2003, foods may be kept at 45F and must be labeled with use by date of 4 days from date of preparation. Refrigeration unit next to stove found at 50F. Foods above 45F denatured and disposed of.
- Employees seen preparing ready to eat foods without wearing gloves. Establishment's procedure indicates that employees must wear gloves. 229.164 (e) (1) (D) (ii) (V) doc- other methods.
- 229.164 (o) (7) (A) consume by date (prepared).). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.168 (c) (1) toxics stored. Sterno cans and other chemicals must be separated from food preparation utensils so that not cross-contamination may occur.
- 229.165 (h) (2)thermometer available. Establishment must provide all reach-in refrigeration and walk-in coolers with food-grade shatterproof thermometers that are easily seen and accessible.
- 229.165 (m) (1) (A)not clean. Establishment must ensure that all equipment is store so that it does not become contaminated with food items while food preparation is occuring. Food preparation utensils and equipment found stored in containers that had food particles on them. Refrigeration and freezer units should be cleaned so that they are free of food debris.
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12/19/2011 | 78 |
- Potentially Hazardous food not at required temperature in cooling unit. Do not use "shelf" cooler until able hold foods at 41F or below.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only -- observed debris in bakery handsink.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store foods properly to prevent cross contamination. See attached handout.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- Provide an airgap between the ice machine drain pipes and the floor drain equal to 2x the diameter of the pipes.
- 229.165 (h) (2)thermometer available. Ensure all coolers have thermometers.
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06/06/2011 | 74 |
- Employees opened beverages are being stored in reach-in coolers with customers food and beverages. Discontinue storing personal food/drink in reach-in coolers. An area on lowest shelf, labeled employee food and drink only may be set aside in walk-in cooler.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw meat and fish stored above frozen cooked foods in reach-in cooler. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. Arrangement of raw products are as follows starting from lowest shelf: eggs & raw chicken, raw fish & pork, Raw beef, cooked potentially hazardous foods, prepared ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous 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.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Provide proper measures/methods to control and minimize presence of pests. Pest control must treat establishment with in the next 10 days for rodents. Please save receipt of service for inspector to see.
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08/26/2010 | 85 |
| No violation noted during this evaluation. | 09/30/2008 | 85 |
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