- Ch 13, Art II, section 13-26 Display permit.Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permitin a conspicuous place.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED AND HAVE THE CERTIFICATE OR PROOF OV COMPLETION AVIALABLE FOR VIEWING.
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01/25/2016 | 94 |
- Potentially hazardous foods need to be kept at 41F or below, items in reach in cooler above 41F.
- 229.166 (c) (3) hot water sufficient. The water at handsinks in the restrooms needs to be a minimum of 100F, and run for a minimum of 15-20 seconds.
- 229.165 (m) (1) (A)not clean. The ice machine needs to be cleaned mold on inside. cutting boards need to be smooth/easily cleanable/good repair.ice scoop container needs to be cleaned, dirty bottom inside.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT needs to be food manager certified. Schedule ASAP and contact when certified.
- 229.164 (r) (1) (A) labeled properly. The spices and containerized product need to be labeled with their common name.
- Ch 13, Art II, section 13-26 Display permit. THE FOOD ESTABLISHMENT LICENSE NEEDS TO BE POSTED AND THE LAST INSPECTION NEEDS TO BE POSTED WHERE THE CUSTOMER CAN SEE IT AS NEEDED.
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09/10/2015 | 78 |
- 229.166 (c) (1) sufficient capacity. 229.166 (c) (3) hot water sufficient. HOT WATER IN RESTROOMS IS BELOW 100F, AND NEEDS TO RUN FOR 15 SECONDS MINIMUM. PLEASE ADJUST.
- 229.165 (h) (2)thermometer available.NEED THERMOMETERS IN REACH IN COOLERS.
- CUTTING BOARDS ARE NOT SMOOTH/EASILY CLEANABLE/GOOD REPAIR/CLEAN
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02/04/2015 | 90 |
| No violation noted during this evaluation. | 10/24/2014 | 100 |
- 229.166 (i) (1) (A)HWS not accessible. PLEASE KEEP AREA AROUND AND IN FRONT OF THE HAND SINK CLEAR.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED, IDENTIFY PERSONS/SCHEDULE FOR CLASS HAVE RECEIPT OF PAYMENT/ATTEND CLASS AND PROVIDE CERTIFICATE OF COMPLETION.
- 229.165 (d) (1) (A)smooth. CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE/NON ABSORBENT AND IN GOOD REPAIR.
- POST LICENSE/LAST INSPECTION WHERE THE CUSTOMER CAN VISUALIZE EASILY.
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10/31/2013 | 88 |
| No violation noted during this evaluation. | 04/15/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(observed evidence of food and liquids being poured inside back designated handwashing sink.)
- (Observed back kitchen area in use prep table cutting board, Needing to he clean or replaced.)(Remind employee's to clean and sanitize after each use.)
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10/15/2012 | 93 |
- Observed several in use knives that were dirty, stored on knife rack.
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06/27/2012 | 97 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food inside the front designated hand washing sink.)
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03/06/2012 | 92 |
| No violation noted during this evaluation. | 11/29/2011 | 100 |
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