| No violation noted during this evaluation. | 01/11/2016 | 100 |
| No violation noted during this evaluation. | 09/10/2015 | 100 |
- 229.165 (m) (2)non food contact dirty.
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05/22/2015 | 97 |
| No violation noted during this evaluation. | 01/14/2015 | 100 |
- 229.167 (e) (3) (A) no towels.
- 229.167 (p) (11) (C)insects/pests not minimized. ROACH ACTIVITY APPARENTLY CONFINED IN MOP SINK ROOM
- 229.165 (m) (1) (B)grease and soil accumulation. ON SIDES OF STOVE, WALL AND OTHER COOK TOP. FOOD DEBRIS UNDER/BEHIND/INBETWEEN SHELVING, PREP TABLES, REFRIGERATON UNITS ECT...PER DISCUSSION - POINTED OUT MANY AREAS. Keep cleaning logs. Keep cleaning schedules. WILL VERIFY SCHEDULES/LOGS AT FOLLOW-UP
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09/08/2014 | 91 |
- COFFEE CREAMER NOT REFRIGERATED
- 229.167 (e) (3) (A) no towels.
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05/01/2014 | 92 |
| No violation noted during this evaluation. | 04/16/2013 | 91 |
- water temperature to 3 compartment sink needs to be 120F
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. HAND SANITIZER IS FOR AFTER HANDWASH BUT DOES NOT TAKE THE PLACE OF SOAP.
- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). ROACHES IN THE HANDSINK ROOM. HAVE EXTERMINATOR MAKE VISIT AND DOCUMENT WHAT THEY ARE GOING TO DO TO GET RID OF THE ROACHES.
- ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, IDENTIFY PERSON/FIND CLASS/PAY FOR CLASS/KEEP RECEIPT FOR FOLLOWUP INSPECTION/ ATTEND CLASS/ PROVIDE CERTIFICATE OF COMPLETION.
- PLEASE POST LAST INSPECTION WHERE IT IS EASILY SEEN BY CUSTOMERS.
- 229.165 (h) (3)thin probe available.
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11/26/2012 | 81 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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:
- 229.167 (p) (5) improper use of sinks. 229.167 (p) (5) use of wrong sinks. No handwashing in 3 compartment sink.
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02/17/2012 | 92 |
- 229.165 (h) (3)thin probe available.
- 229.171(f)permit required. Need current permit posted.
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06/09/2011 | 94 |
- 229.163 (h) (6) wash as needed.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means.
- ONE PERSON PER SHIFT MUST BE FOOD MANAGHER CERTIFIED, MRS REVIS TOOK THE FOOD HANDLER CLASS BUT NEEDS THE FOOD MANAGER CLASS.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available.
- NEED HEIMLICH MANUEVER POSTER.
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08/24/2010 | 84 |
- Provide for all employee drinks to have a straw and a lid when in the kitchen area or a food preparation area.
- Provide for sanitizer at three compartment sink to be at 50-100ppm. Management needs to supply employees with test strips to measure appropriate chlorine levels.(0 ppm)
- Provide for an employee on site to have the food managers certificate. Establishment has been asked for food managers certification on several occassions.
- Provide for tortilla holder to be washed rinsed and sanitized before being reused.
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03/24/2010 | 87 |
- PRovide for hand sink to be accessible at all times. Discontinue placing items in doorway to hand sink.
- Provide for employee on site to have the food managers certification course.
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12/15/2009 | 94 |
| No violation noted during this evaluation. | 08/21/2008 | 83 |
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