- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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12/10/2015 | 97 |
- PROVIDE FOR FOOD TO BE IN SOUND CONDITION. (DENTED CANS AND WEEVILS IN FLOUR)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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09/21/2015 | 93 |
- PROVIDE FOR COLD FOODS TO BE STORED AT 41F OR LOWER FOR COLD HOLD. (CHICKEN WINGS 84.0F, BEEF PATTIES 80.0F)
- PROVIDE FOR ALL FOOD TO BE IN SOUND CONDITION. (FLOUR HAD WEEVILS)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE), CAN OPENER)
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06/03/2015 | 88 |
| No violation noted during this evaluation. | 01/12/2015 | 100 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Disconinue using sink for other purposes such as rinsing dirty containers, etc.
- Ensure food contact surfaces are clean to sight and touch. Ensure racks, prep tables, and bins used to store clean dishes and utensils are cleaned and santized. All dirt, dust, and food debris should be removed.
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08/29/2013 | 93 |
- Ensure all refrigeration units are properly holding at 41F. (Open top cooler next to office area measured at 56F. All food was condemed and documented below.)
- Ensure all backflow prevents are in good working condition. (Backflow preventer at mop sink leaks and is not properly functioning. Backflow preventer must be either repaired or replaced.)
- Ensure all refrigeration units are provided wtih a thermometer that is calibrated and properly functioning. (Odwalla refrigeration unit and open top cooler next to stove did not have thermometers at time of inspection.)
- Ensure all food contact surfaces and equipment are cleaned, sanitized and in good repair. (Microwave was dirty at time of inspection.)
- Ensure all food contact surfaces and equipment are cleaned, sanitized and in good repair. (Mold found in ice machine.)
- Ensure all food contact utensils are properly stored. (Knife found in walk-in freezer)
- Provide that the most recent food inspection report is posted in public view. (Most recent inspection report was not posted at time of inspection.)
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07/17/2012 | 82 |
- 229.164 (o) (6) (B) Walk-in refrigeration unit found at 50F and all foods inside at 49F-50F. See condemnation report below. All potentially hazardous foods must be kept at 41F or below unless in a reach-in cooler in use prior to October 2003. Establishment may not use walk-in cooler until temperature is held and stable at 41F or below and is cleared for use by inspector. At this time, establishment must start temperature logs to be kept 2x daily in morning and afternoon to monitor cooler temperature.
- Products in coolers and in establishment such as sausages, cut onions, avacado found with mold growth. All foods must be in sound condition.
- 229.164 (o) (7) (A) consume by date (prepared). Establishment does not have a HACCP plan as required. Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.165 (h) (2)thermometer available. Establishment must provide food-grade, shatterproof thermometers for all reach-in coolers that are in sound condition and properly calibrated.
- Establishment must have licensed food manager on duty during operating hours. Establishment must have at least one licensed food manager on duty during each shift. Establishment has 30 days to obtain food manager's certifications.
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12/20/2011 | 81 |
- Do not serve for consumption foods in dented cans.
- Follow the proper order in which foods should be stored (please refer to attached handout).
- 229.164 (o) (7) (C) lunch meat - deli. If the unused portion of processed meats is kept in the original casing, the use by date on the label may be followed. If the unused processed meat is removed from the original casing, it must be dated for use within 7 days if held at 41F or below, or 4 days if held at 45F.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- Eliminate the presence of insects (gnats) by using any approved means.
- There must be at least one person per shift who is Food Manager certified.
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05/17/2011 | 82 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed (gnats) in bar and mopsink areas. Pest control must treat establishment for gnats with in the next 10 days. Save receipt of service for inspector to see.
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08/18/2010 | 97 |
| No violation noted during this evaluation. | 09/25/2008 | 83 |
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