| No violation noted during this evaluation. | 03/01/2016 | 100 |
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing on interior.
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10/19/2015 | 97 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Raw shrimp 67F Degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area must have a lid and straw.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken, over raw fish. Or raw chicken over egg rolls. All items were uncovered.
- 229.166 (i) (5) (A)plumbing repairs. Repair mopsink drain.
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08/06/2015 | 84 |
- 229.165 (m) (1) (A)not clean. Clean interior ceiling of ice machine. Observed what looks like mildew growing on interior.
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03/20/2015 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- Observed dented canned food items on shelf. Do not accept damage/dented canned food from sales company.
- 229.165 (h) (2)thermometer available. All coolers with PHF foods, must have a working thermomter inside.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store or place utensils inside of sitting water. Utensils must be kept clean and dry.
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11/24/2014 | 86 |
- 229.164 (r) (1) (B) (i) common name. Insure that all food product, stored inside containers. The container is properly labled with common name of food product. Observed unlabled container of bread crumbs inside of kitchen.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for fly's in kitchen area.
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05/14/2014 | 93 |
- 229.164 (o) (6) (A) PHF>135. All Hot PHF food must be kept at 135 degrees or hotter. Chicken on hot hold unit, at 128 degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen must have a lid and straw.
- Observed several dented canned food items in storage area.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Insure all utensils are properly cleaned after each use. Observed dirty knife sitting on prep-table.
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12/12/2013 | 78 |
- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135 degrees or hotter. Bourbon Chicken on serving line, was at 118 degrees.
- 229.164 (r) (1) (A) labeled properly. All food items sold in establishment must have a proper label on item, indicating what product is inside of container. Unlabeled canned food items in storage room.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cheese ragoons inside of cooler.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Also insure that utensils are cleaned properly after each use. Observed dirty knives stored with clean knives.
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08/06/2013 | 81 |
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsink. Large trash can was placed directly infront of sink.
- 229.165 (m) (1) (A)not clean. Insure slicer is cleaned after each use. Plus, clean inside of ice machines.
- 229.167 (e) (3) (A) no towels. All handsinks must have soap and papertowels.
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Potatoe salad on buffet line, was at 50 degrees. Plus, beef inside of WIC was at 56 degrees. Refer to condemnation report.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked foods. Plus, do not store raw chicken over beef inside of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24 hrs, must be properly date labeled with time and date food was prepared.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- Do not accept damaged canned food product.
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04/03/2013 | 70 |
- DATE LABEL ALL LEFTOVER FOODS HELD LONGER THAN 24 HOURS. DISCARD LEFTOVERS AFTER SEVEN DAYS. MAY USE DATE FOOD WAS PREPARED.
- GENERAL CLEANING INSIDE OF ICE MACHINES. CORRECT BY NEXT ROUTINE INSPECTION.
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05/07/2012 | 93 |
- Test daily to ensure machine is providing the proper level of chlorine.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Use covering to protect food from Cross contamination. Stacking of containers must use a cover that prevents Contact with the other pans bottom. Plastic sheet wrapping is not durable; so, does not provide adequate protection when stacking. 229.164 (f) (2) (A) (ii) (I) separation of meats. Stack items in refrigeration in the following accending order: Poltry (eggs), beef, pork, fish, vegetables . Store cooked, processed items separately from raw.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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02/16/2011 | 86 |
- Please provide that all Potentially hazardous food is kept at 135°F or above after being cooked.(Won Ton soup measured at 130 degree fahrenheit: Hot Hold Temparture raise to 135 degrees fahrenheit.)
- Please provide that employees wash hands when moving from station to station or changing tasks.(Observed employees moving from dish washing station to grill area without washing hands.)
- Please provide clean and sanitized equipment to prevent cross contamination.(Extreme mold build up in both ice machines that is cross contaminating ice served to customers.)
- Please provide that all food contact surfaces are in good repair.(Cutting boards are extremely worn and damaged.**Please replace**)
- Please provide that all food contact surfaces are cleaned and sanitized.(Refrigerators and cold hold unit shelves need to be clean and sanitized.)
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03/25/2010 | 84 |
| No violation noted during this evaluation. | 04/07/2009 | 88 |
| No violation noted during this evaluation. | 10/15/2008 | 83 |
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