- 229.164 (e)(1)(B) Bare hand contact on ready-to-eat food. Employees may not contact ready to eat food bare handed with out the use of specialized equipment such as tissue paper, tongs, spatulas, gloves, etc without additional safeguards and training. Employee observed making hamburger (touching buns, tomatoes, onions, etc) without the use of gloves. There were gloves available in the establishment. This was brought to the notice of the manager, and corrected.
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11/23/2015 | 96 |
- 229.164 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit. Hambrgers in grill prep unit measured 44 to 46 degrees. Cool this PHF to the proper temperature within four hours. Discard unused portion at the and of the day. Repairs or set unit to maintain PHF at a proper temperature, or use time as a public health control. This requires marking PHF taken off at temperature control to indicate a time four hour after product is removed from temperature control. Discard at the and of the four hours.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain and house flies. Provide proper measures/methods to control and minimize presence of pests.
- 229.163 (h) (1) after touching body. Employees are touching human body parts other than clean hands and clean exposed portions of their arms before engaging in food preparation or working with exposed food, clean equipment, and utensils or unwrapped single-service single use items. Placing on gloves is not a subsitution for a proper hand wash. Employees must follow proper handwashing procedure after touching body parts and before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.168 (i) (1) (A) employee medicine. Employee personal handbag in with food, food service, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Store personal items away from these items.
- 229.168 (h) (1) restricted use pesticides. Use only approved pest control methods, or a license pest control company.
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06/08/2015 | 85 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
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10/21/2014 | 97 |
- 229.163 (h) (7) raw to RTE. Employee grilling burgers handles Raw hamburger then goes to handling buns and ready-to-eat. Have another employee build the ready to eat portion of burger, or require a handwash before handling ready-to-eat.
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04/14/2014 | 96 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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10/14/2013 | 96 |
- 229.166 (i) (1) (B) HWS improper use. USE KITCHEN HANDSINK FOR HANDWASHING ONLY. DO NOT STORE ITEMS INSIDE HANDSINK OR EMPTY FOOD LEFTOVERS INTO SINK. OBSERVED PLASTIC ITEMS INSIDE HANDSINK LOCATED BEHIND FRONT COUNTER AND FOOD PARTICLES (LETTUCE PIECES,ETC.) IN ANOTHER KITCHEN HANDSINK.
- CHECK THAT ALL KITCHEN HANDSINKS HAVE SOAP AND PAPER TOWELS. HANDSINK LOCATED BEHIND THE FRONT COUNTER LACKED SOAP AND IS MISSING THE SOAP DISPENSER. ANOTHER HANDWASH STATION DID NOT HAVE PAPER TOWELS. NOTE: IF THE HANDSINK LOCATED BEHIND THE FRONT COUNTER IS CHANGING TO A PREP SINK REMOVE TOWEL DISPENSER AND PLACE SIGNAGE STATING SINK IS FOR FOOD PREP ONLY AND NOT FOR HANDWASHING. CORRECT BY THE NEXT ROUTINE INSPECTION.
- DO NOT USE SINGLE SERVICE ITEMS FOR LONG TERM FOOD STORAGE. ONCE A FOOD CAN IS OPENED TRANSFER THE REMAINING FOOD TO A CLEAN,FOOD APPROVED CONTAINER FOR PROPER STORAGE. OBSERVED OPENED FOOD CANS COVERED WITH PLASTIC WRAP INSIDE COLD HOLD UNIT LOCATED AT ICE CREAM STATION. CORRECT BY THE NEXT ROUTINE INSPECTION.
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03/25/2013 | 90 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue dumping drinks and putting utensils in the hand washing sink. Employees should drink from clean closed beverage containers and away from food prep areas. Discontinue storing employee drinks on prep tables and on clean dish rack.
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05/30/2012 | 96 |
- Please ensure proper handling of ready-to-eat (RTE) foods. Found employees were not following proper procedure before bare-hand contacting of RTE foods. Also, the establishment does not have the required supporting documentation for bare-hand contact with RTE foods. Ready-to-eat food means food that is in a form that is: I. Edible without additional preparation to achieve food safety; II. Is a raw or partially cooked animal food and the consumer is advised; and III. May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. The establishment has been provided with the regulatory clarification packet for bare-hand contact with ready-to-eat foods. Be sure to follow the directions found in the regulatory clarification packet to avoid re-inspection fees.
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05/11/2011 | 96 |
- Please provide for all employee drinks/food to be stored in separate area from open food handling surfaces
- Please provide for all cooked/prepared potentially hazardous food held refrigerated more than 1 day to be date labeled with use by date**********7 DAY MAXIMUM USE BY************COOK/THAW/PREP DATE COUNTS AS 1ST DAY********************************************** (ex.chicken breast{fully cooked} thawed 10/20/09 MAXIMUM 7 DAY USE BY = 10/26/09)*************************************************************VOLUNTARILY CONDEMNED 1.5 lbs Swiss American cheese slices (prepped 10/15/09**********MAXIMUM 7 DAY USE BY = 10/21/09)
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10/22/2009 | 92 |
| No violation noted during this evaluation. | 12/23/2008 | 100 |
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