- PRE-PACKAGED TO GO COOKIES NEED AN ESTABLIHSMENT ADDRESS, ESTABLIHSMENT MUST ALSO HAVE A MANUFACTURING LICENSE
- WRONG ORDER FOR MANUAL WAREWASHING. OBSERVED RINSING WITH BLEACH AS THE SECOND STEP AND RINSING AS THE FINAL STEP. THE SECOND STEP IS TO RINSE WITH PLAIN CLEAR WATER AND THE FINAL STEP IS WITH CHLORINE, WHICH WAS CORRECT AT THE TIME OF THE INSPECTION, 50-100 PPM
- 229.165 (m) (1) (A)not clean. DIVIDER HOLDING CUTLERY IS VERY DIRTY. CLEAN AND SANITIZE
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12/03/2015 | 90 |
- POTENTIALLY HAZARDOUS CONDIMENTS ARE NOT PLACED OVER ICE INSIDE BIN. ICE DOWN AT ALL TIMES TO ENSURE 41F OR BELOW.
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03/23/2015 | 95 |
- VARIOUS TEMPERATURES IN UNIT. REMOVE FOIL LINNING SHELVES BECAUASE IT IS PREVENTING CIRCULATION OF AIR.
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11/10/2014 | 95 |
- REFRIGERATOR ON LEFT IS NOT AT 41F OR BELOW BUT STOCKED WITH NON-POTENTIALLY HAZARDOUS FOODS. OTHER REFRIGERATOR IS PACKED AND AT 46-51F AND IS BEING OPENED CONSTANTLY. MOVE ALL NON-POTENTIALLY HAZAROUDS FOODS TO UNIT ON LEFT. STORE REMAINING FOOD PRODUCT/REMOVE CARDBOARD BOXES, IN REFRIDGERATOR ON RIGHT, TO ALLOW PROPER AIR CIRCULATION. WILL RETURN FIRST THING TOMORROW MORNING TO ENUSRE UNIT IS WORKING PROPERLY.
- 229.164 (t) (2) - Unapproved source.
- 229.165 (k) (14) (A)chlorine solution. SANITIZER CONCENTRATION WAS TOO WEAK. MAINTAIN AT 50-100PPM
- CUT LIMES FOR TEA AT 71F. MUST STORE ON ICE TO MAINTAIN 41F OR BELOW OR DISCARD AT FOUR HOURS
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06/03/2014 | 88 |
- 229.164 (o) (4) (D) Raw Shell Eggs. LEFT REFRIGERATOR AT 56F WITH EGGS DEILVERY FROM TODAY. REPAIR/REPLACE TO MAINTAIN 41F OR BELOW. MAY STORE ALL WHOLE UNCUT FRUITS/VEGATABLES BUT DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS.
- 229.166 (i) (1) (A)HWS not accessible. HANDWASH SINK BLOCKED WITH A POT LID AND WIPING TOWEL
- 229.165 (h) (2)thermometer available. NO THERMOMETER IN FRONT COUNTER REFRIGERATOR
- 229.165 (m) (1) (A)not clean. CONTAINER FOR DRAINING DISHES NEEDS TO BE ABLE TO DRAIN EITHER WITH HOLES IN THE BOTTOM OR AN INSERT TO ALLOW DRAINAGE. CONTAINER FULL OF DUST/FOOD DEBRIS.
- 229.165 (m) (2)non food contact dirty. REFRIGERATOR AT FRONT COUNTER DIRTY-HANDLES, SHELVES, FAN. CLEAN AND SANITIZE
- 229.165 (q)food contact not sanitized. SLIGHT MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY
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11/18/2013 | 86 |
- PROVIDE FOR COLD FOOD TO BE REHEATED TO 165F AND THEN MAINTAIN AT 135F OR HIGHER FOR HOT HOLD. (PICADILLO 110F)
- PROVIDE FOR EMPLOYEES TO WASH HANDS BETWEEN TASK WITH SOAP/100F WATER FOR 20 SECONDS. (NOT WASHING HANDS)
- DISCONTINUE STORING WATER BOTTLES INSIDE ICE IN ICE MACHINE. PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS, BOTTLE WATER)
- PROVIDE FOR FOOD IN RI COOLER TO HAVE A CONSUME BY DATE LABEL FOR FOODS STORED 24 HOURS OR LONGER.
- REPAIR HANDSINK IN KITCHEN. (CLOGGED)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), UTENSILS, UTENSIL BIN)
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06/20/2012 | 77 |
- PROVIDE SOAP AND TOWELS AT ALL HANDSINKS. (NO SOAP OR TOWELS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT. (WASH (SOAP/WATER), RINSE (WATER), SANITIZE (WATER/BLEACH). (NOT SETUP PROPERLY.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, ICE MACHINE (INSIDE))
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP. 2009) OWNER STATES MAILED IN PAYMENT. FOLLOW UP IN 10 DAYS.
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01/19/2011 | 88 |
- Provide for employees to wash hands between task such as when putting on hair net and returning to food preparation or dish washing.
- Provide for employees handling ready-to-eat foods with bare hands to have a secondary barrier (hand sanitizer, nail brush, etc...)
- PROVIDE FOR POTENTIALLY HAZARDOUS FOODS IN COOLERS TO BE LABELED WITH A CONSUME BY DATE (EX. BEANS 6/01/2010 - 6/07/2010)
- Provide for all dishes, pot, pans, etc... that have gone through the cleaning process to be air dried. Discontinue using rags to dry.
- Provide for all food contact surfaces to be in good repair. Discontinue using soiled bowls to distribute bulk foods. Provide scoops with handles.
- Provide for ice machine to be cleaned and sanitized on a regular basis (mold)
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06/09/2010 | 82 |
- All potentially hazardous fooo in refrigerator is to be transferred to freezer or stored on ice until refrigerator is holding 41 degrees f or lower.
- Provide for proper handwashing when changing tasks such as handling dirty dishes and clean dishes.
- Provide gloves or hand sanitizer for handling of food for plating at pass.
- Provide date lableling for prepared foods such as cooked meats and soups which are not used within 24 hours of preparation.
- Repair refrigerator immediately to hold temperature at or below 41 degrees. Food transferred to freezer until refrigerator can be repaired.
- Repair handsink.
- Supply soap at handsink.
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02/04/2010 | 74 |
| No violation noted during this evaluation. | 03/19/2009 | 91 |
| No violation noted during this evaluation. | 06/26/2008 | 100 |
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