- Need to follow bare hand document or wear gloves when handling foods with bare hands.
- Observed some chipped plates and bowls.Need to replace any chipped or cracked plates and bowls.
- Clean up around outside dumpster.
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01/11/2016 | 90 |
- Did not observe any proper handwashing. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- Clean the inside panel area of the ice machine.Do not store any utensils between wall and electrical lines.
- Observed an open drink.All drinks in the kitchen need to have a lid and straw.
- observed some bugs.need to eliminate insects.
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09/11/2015 | 86 |
- observed an employee rinsing a knife on mop sink.Need to use the three compartment sink.
- observed some chipped plates.need to replace any chipped or broken plates.
- Using pesticides that are not approved for food establishments, not using licensed pest control company. Use toxic chemicals as dictated by law.
- Install a lid on tthe women's restroom trashcan.
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04/14/2015 | 87 |
- Observed debris around outside dumpster.need to pick up empty boxes from around dumpster.
- Need to keep foods covered in the walk-in freezer to prevent any ice crystals.Repalce any chipped or broken plates or cups.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
- Observe some open drinks. Employees must drink from clean closed beverage containers with cleans hands.
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02/16/2015 | 87 |
- observed some open drinks.all drinks need to have a lid and straw.
- Clean around the dumpster areas.
- Properly store spatulas.(do not store between wall tables)
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using incentive programs that assist or encourage food employees not to work when they are ill. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
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08/01/2014 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed food inside of the the walkin cooler with dates of 7/14 and 7/13 that had a temperature range of 47-56 degrees F. Also proper cooling technique was not being done during the inspection. Food was observed sitting out on the counter.
- Observed an employee grab cheese with his bare hands to place on top of food before placing it in the microwave. Ensure that a pysical barrier is being used such as a utensil or gloves to handle ready to eat food.
- Eggs were stored above ready to eat foods. Ensure that all raw food products are stored below ready to eat foods.
- More than one reach in cooler did not have a thermometer. Ensure that thermometers are placed in coolers where potentially hazardous foods are cold held.
- 229.165 (m) (1) (A)not clean. Observed shelves in the walk in cooler and in the reach in cooler across from hot hold line were dirty. Observed accumulated food debris in the reach in cooler across from the hot hold line. Also observed dirty wares on a shelf where clean items are stored. Ensure that all food contact surfaces are clean.
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07/15/2013 | 81 |
- PROVIDE FOR HOT FOODS TO BE COOLED DOWN PROPERLY. (ICE BATHS, SHALLOW PANS, ETC)(BEANS 101.0F)
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE FOR RI COOLER TO MAINTAIN TEMPERATURE OF 41F OR BELOW. (52.OF)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- PROVIDE FOR SOMEONE TO HAVE A VALID FOOD MANAGERS CARD. (30 DAYS TO ENROLL IN FOOD MANAGERS CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR. (SCOOPS (BULK PRODUCTS/STORE ON DRY AND CLEAN SURFACE), PLATES (CHIPPED), SCOOPS WITH HANDLE IN BULK PRODUCTS)
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08/07/2012 | 79 |
- PROVIDE FOR HOT FOODS TO BE COOLER PROPERLY WITH ICE BATHS. (SOUP 75F)
- PROVIDE FOR EMPLOYEES TO WASH HANDS PROPERLY WITH SOAP/100F WATER FOR 20 SECONDS. (NO HOT WATER AT HANDSINK)
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE FOR EMPLOYEES TO HANDLE READY TO EAT FOODS BY USING 3 BARRIERS. (FORMS HANDED TO MANAGER)
- PROVIDE A CONSUME BY DATE ON FOODS STORED IN COOLER FOR 24 HOURS OR LONGER. (NAME OF ITEM, DATE)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP. 12/2011) ANY QUESTIONS CALL 207-8853.
- PROVIDE FOR DUMPSTER AREA TO BE CLEAN. (LID OPEN AND TRASH ON FLOOR AROUND DUMPSTER)
- PROVIDE FOR FOOD CONTACT SURFACES TO CLEANED AND SANITIZED. (ICE MACHINE (INSIDE), KNIVES AND UTENSIL STORED BETWEEN TABLE AND WALL), BOWLS IN SUGAR BIN (HANDLE WITH SCOOP), WICKER BASKETS (FOR CHIPS: DISCONTINUE))
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01/09/2012 | 70 |
- PROVIDE FOR ALL COLD HOLD FOODS TO BE NAINTAINED AT 41F OR BELOW AT ALL TIMES UNTIL IT IS COOKED, REHEATED OR SERVED
- PROVIDE FOR EMPLOYEES TO WASH HANDS PROPERLY AT HANDSINK USING WARM WATER AND SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DIPOSABLE TOWEL.
- DISCONTINUE USING APRONS TO DRY HANDS AND TO CLEAN DBRIS OFF PLATES OR TO HOLD HOT PLATES.
- PROVIDE FOR EMPLOYEES TO USE SECONDARY BARRIER PROVIDED. OWNER HAS STATED ON PREVIOUS INSPECTIONS THAT EMPLOYEES SHOULD BE USING GLOVES.
- DISCONTINUE TAKING SEAL OFF MOP SINK PIPE FOR WASTE WATER TO DRAIN ACROSS KITCHEN FLOOR INTO FLOOR DRAIN
- DISCONTINUE PLACING CLEAN UTENSILS BETWEEN WALL AND EQUIPMENT. CLEAN EQUIPMENT SHOULD BE PLACED ON SHELF TO AIR DRY PROPERLY BEFORE ANY USE.
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08/19/2010 | 77 |
- Discontinue using soiled rags to dry hands. Employees should have access to disposable clean towels.
- Provide for employees on site to have access to a secondary barrier to handle ready-to-eat foods. Establishment stated on previous inspection that gloves would be supplied.
- Provide for an employee on site to have the food manager certification.
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04/09/2010 | 89 |
- Please ensure proper handling of ready to eat foods. Found staff using bare hand contact with ready to eat foods. Please use gloves for food handling or follow directions for bare hand contact in regulatory packet. Regulatory bare hand contact packet has been provided at this inspection. Establishment states that it will utilize gloves for RTE foods.
- Please ensure that at least one person is a certified food manager on premises during normal business hours. Please correct this to avoid re-inpsection fees in the future. Correct within thirty days.
- Please do a general cleaning of the ice machine to remove grime and buildup.
- Please wash hands when changing tasks (i.e. handling foods at hot line, then proceeding to dish wash station, then handling ready to eat foods.)
- Eggs and ready to eat foods found at room temperature. Food at room temperature should be labeled to be used within four hours of being removed from proper temperature control. Establishment should also provide for documentation for such practices.
- Please ensure hot water (at least 100F) is available at all handsinks.
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01/25/2010 | 79 |
| No violation noted during this evaluation. | 06/02/2009 | 87 |
| No violation noted during this evaluation. | 01/23/2009 | 48 |
| No violation noted during this evaluation. | 07/16/2008 | 54 |
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