- 229.163 (n) (1) eat.drink.Open personal drinks observed in food preparation areas. All personal drinks must have a spill proof lid and straw and screw top water bottles do not meet requirement.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food in the refrigerator. Observed raw meat stored on top of ready to eat breads.
- 229.165 (m) (1) (A)not clean. Ensure all food contact surfaces/ preparation surfaces and equipment are clean to sight and touch. Wash, rinse and sanitize preparation surfaces and utensils every 4 hours.
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02/10/2016 | 89 |
- MUST ENCOURAGE AND EXPECT FREQUENT AND PROPER HAND WASHING OF ALL EMPLOYEES.
- MORE REFRIGERATION WILL BE NEEDED FOR PROPER SLOW DEFROSTING OF FROZEN CHICKEN.
- MUST RENDER EMPLOYEE HAND SINK UP FRONT USABLE BY UNCLOGGING ITS DRAINAGE.
- THEIR IS IMPENDING EVIDENCE OF CLOGGED FLOOR DRAINAGE WHICH MUST BE ADDRESSED IMMEDIATELY BEFORE ACTUAL BACKING UP OF SEWER OCCURS AND WHICH WOULD BE GROUNDS FOR CLOSURE.
- CUTTING BOARDS ARE IN NEED OF CLEANING WHERE INDICATED.........SOME OTHER EQUIPMENT SURFACES (FOOD & NON-FOOD CONTACT) ARE IN NEED OF CLEANING.
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08/19/2015 | 84 |
- MUST MAINTAIN PREPARED FOOD PRODUCTS - INCLUDING SLICED VEGETABLES - COVERED/PROTECTED DURING REFRIGERATOR STORAGE.
- FOOD CONTACT SURFACES OF EQUIPMENT IS IN NEED OF CLEANING AS ARE OTHER SURFACE OF APPLIANCES.
- MUST DATE MARK ALL PREPARED FOOD PRODUCTS ONCE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
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04/23/2015 | 89 |
- MUST STRESS THE NEED FOR FREQUENT HAND WASHING BY ALL EMPLOYEES AND/OR THE USE OF CLEAN GLOVES AT ALL TIMES.
- ALL PREPARED FOODS IN REFRIGERATOR MUST BE MAINTAINED COVERED/PROTECTED DURING REFRIGERATOR STORAGE AT ALL TIMES.
- MUST DATE MARK ALL PREPARED FOOD ITEMS UPON BEING ENTERED INTO REFRIGERATOR STORAGE.
- FOOD CONTACT AND OTHER SURFACES IN KITCHEN ARE IN NEED OF CLEANING - CUTTING BOARDS, SHELVING IN REFRIGERATORS, STOVES, WALLS, SHELVING, ETC.
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01/09/2015 | 85 |
- NO HAND WASHING OBSERVED - MANAGEMENT MUST ENCOURAGE AND EXPECT FREQUENT HAND WASHING BY ALL EMPLOYEES.
- MUST LABEL BULK FOOD/SPICE CONTAINERS AS TO CONTENTS - BAG OF PAPRIKA?
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07/28/2014 | 92 |
- MUST MAINTAIN FOOD PRODUCTS COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.
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01/14/2014 | 96 |
- WILL BE NEEDING FOOD MANANGER CERTIFICATION FOR ALL MANAGEMENT IN CHARGE.
- MUST ESTABLISH AN AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
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06/03/2013 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Employee dumping sanitizer water in hand sink. Use this sink is for handwashing only.
- 229.165 (m) (1) (A)not clean. Storing ice scoop on top of ice machine. Clean and sanitize ice scoop place handle up in ice or a clean and sanitized container.
- 229.164 (o) (6) (A) PHF>135. Maintain potentially hazardous food at and above 135 degrees Fahrenheit. Reheat chicken to 165 degrees Fahrenheit, discard after 4 hours .
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01/30/2013 | 88 |
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