- 229.166 (i) (1) (A)HWS not accessible; keep chemicals and soap out of the employee handwashing sink; this sink should be kept free/accessible at all times.
- Make sure to store all degreaser/chemical cleaning agents below mustard containers/other packaged food products. 229.168 (c) (1) toxics stored.
- Make sure to provide a thermometer for all reach in coolers. 229.165 (h) (2)thermometer available.
- Food permit posted as of right now is expired; will need to renew food permit within the next week and send proof showing either a copy of the renewed food permit or receipt showing payment made; if no proof is sent, then a 1st reinspection and 1st reinspection fee of $103 will be charged.
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11/30/2015 | 88 |
- Mushrooms at a cold hold temperature of 57 degrees F; item will need to be relocated to a working cooler; food item has not been off temperature for more than 4 hours, according to facility.
- 229.166 (i) (1) (A)HWS not accessible; Do not store bleach container/cleaning products within basin of employee handwashing sink; do not store ice cream scooper within small employee handwashing sink in front; make sure to rewash/sanitize scooper before reusing.
- Provide soap at employee handwashing sink in main kitchen area. 229.167 (e) (2) no soap.
- Make sure to label all working spray bottles with the common name of the chemical inside; also make sure to annotate on spray bottle the correct name of the chemical inside. 229.168 (b) working container not labeled.
- Make sure to provide thermometers for all reach in coolers 229.165 (h) (2)thermometer available.
- Establishment needs to make sure to provide at least one employee to be food manager certified and to be physically present during all hours of operation; will need to have at least one employee certified within 30 days to avoid any reinspection fees.
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08/24/2015 | 80 |
- 229.167 (e) (3) (A) no towels; Provide soap and paper towels at employee handwashing sink in main kitchen area.
- Will need to minimize the presence of fruit flies/gnats around the onion bulk bags. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.168 (c) (1) toxics stored; Make sure to store large container of bleach in its designated area and not on the same shelf as packaged food items.
- Establishment needs to make sure that at least one employee is food manager certified and physically available; establishment informed me that they are in the process of sending employees to the class to correct the problem. * 229.163(b) Demonstation of Knowledge.
- 229.165 (h) (2)thermometer available; Provide thermometers for all reach in coolers.
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05/15/2015 | 85 |
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common chemical inside.
- 229.166 (i) (5) (A)plumbing repairs; Plumbing repairs needed to the hot water for the mopsink and urinal within men's restroom.
- Need to make sure and post most current food permit up; permit expired 10/2014; will need to pay within 10 days.
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12/10/2014 | 91 |
- 229.168 (c) (1) toxics stored; Make sure to store all cleaners in their designated area.
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08/18/2014 | 97 |
- 229.166 (i) (5) (A)plumbing repairs; Employee handwashing sink needing plumbing repairs; no hot/cold water coming out of sink; establishment can temporarily use middle sink of 3 compartment sink as the handwashing sink until repaired; will need to repair asap to be in compliance with the health code.
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04/18/2014 | 97 |
- Make sure to store all toxic items(degreaser)below/away from food prep areas and store in designated area; 229.168 (c) (2) toxics above items.
- Food permit expired; expired 10/2013; will need to pay within 10 days
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12/04/2013 | 94 |
| No violation noted during this evaluation. | 08/20/2013 | 100 |
- Will need to make sure that at least one employee is food manager certified and is physically present during all hours of operation; will need to make sure and register for food manager's course within 10 days; www.360training.com or www.learn2serve.com
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04/10/2013 | 97 |
- repair the kitchen handwashing sink.(sinks works but needs to be turned on from bottom)
- replace the fryer baskets.
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12/18/2012 | 94 |
- need to repair the handsinks.all sinks need to be in good working order.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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04/10/2012 | 91 |
- There are no paper towels at the hand washing sink.(employee restroom) Supply each handwash station with individual disposable paper towels.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
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10/17/2011 | 94 |
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