- Clean some the condiment container around the top.(salsa)Properly store knives
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01/13/2016 | 97 |
| No violation noted during this evaluation. | 10/08/2015 | 100 |
| No violation noted during this evaluation. | 06/05/2015 | 100 |
- Potentially Hazardous food not at required temperature in cooling unit.Keep foods at 41F or below.Need to add more ice.
- Three compartment sink sanitizer concentration was low.Need to have three compartment sink sanitizer concentration at 50-75ppm.(corrected)
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03/16/2015 | 92 |
| No violation noted during this evaluation. | 12/03/2014 | 100 |
- observed some debris in the backroom handsink.Do not dump any food items in the handsink.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
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08/11/2014 | 93 |
- Cooler that stores small containers of ranch dressing, italian dressing prepared by the establishment had an ambient air temperature of 51 degrees and dressings were at 50 degrees F. Ensure that all potentially hazardous foods are at least 41 degrees F or below.
- Owner did not properly washing his hand Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure before putting on gloves or when changing task by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed packaged cheese cake and cake with out proper labeling. Ensure that proper labels indicating the name of product, and source of where the product was packaged (name of establishment, address and phone number).
- Observed food stored for at least 24 hours and the products did not have date labels and/or a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date or date label product was put on cold hold. 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.
- Hnad sink in the front did not have soap. Ensure all hand wash sinks have soap at all times
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02/06/2014 | 80 |
- Refrigerated, ready-to-eat food not properly marked with a date or date label. 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.
- hand wash sink in the back next to the shelf did not have soap. Ensure that all hand sinks have soap and paper towels.
- Certified food manager was not present during the time of the inspection. Ensure a food manager is present during food service and preparation at all times.
- Observed high temperature thermometers in the white fridge and in the fridge used to store sodas and dressings. Observed a thermometer in the beverage fridge that was not accurately reading the cold temperature. Have a readily accessible thermometer that accurately reads the correct temperature inside of the cold unit.
- Did not observe the most recent inspection report posted in customer view nor was current permit posted in customer view. Ensure that the current permit is displayed and most recent inspection report is displayed.
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08/20/2013 | 84 |
- PROVIDE FOR ALL HANDSINKS TO HAVE TOWELS. (NO TOWELS)
- PROVIDE FOR ALL FOOD ITEMS AT CUSTOMERS REACH TO HAVE A LABEL. (INGREDIENTS)
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01/14/2013 | 93 |
- PROVIDE FOR COOKED FOOD STORED IN COOLERS TO BE REHEATED TO 165F THEN HOT HOLD AT 135F. (BEANS 120F AT STEAMTABLE)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGER SAFETY CLASS. (30 DAYS TO ENROLL IN FOOD MANGER CLASS)
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03/08/2012 | 88 |
- PROVIDE FOR HOT FOODS TO BE HELD AT 135F OR HIGHER FOR HOT HOLD. (EGG POTATOE 126F) (CARNE GUISADA 125F)
- DISCONTINUE USING MOPSINK AS A PREP SINK. MOPSINK ONLY FOR DISPOSAL OF MOP WATER. (LARGE BOWL OF SALAD IN SINK)
- PROVIDE A CONSUME DATE LABEL FOR ALL COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER.
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX WINDEX, 409)
- A VALID FOOD PERMIT MUST BE POSTED IN PUBLIC VIEW. (EXPIRED 8/11) ANY QUESTIONS CALL 207-8853
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10/17/2011 | 81 |
- PROVIDE FOR CHEESE, SALAD DRESSING, DELI MEATS AND CHICKEN SALAD TO BE AT 41F OR LOWER FOR COLD HOLD.
- PROVIDE SOAP AT HANDSINK AT ALL TIMES. (NO SOAP)
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50 TO 100PPM. (NO BLEACH)
- PROVIDE FOR EQUIPMENT TO BE WASHED PROPERLY BY WASHING, RINSING AND SANITIZING. (NO BLEACH ON LAST CYCLE)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS)
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03/09/2011 | 83 |
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