| No violation noted during this evaluation. | 02/08/2016 | 100 |
| No violation noted during this evaluation. | 10/20/2015 | 100 |
- 229.164 (o) (6) (B) (i). Potentially hazardous foods must be maintianed at or below 41 degrees F. Items in prep units were at or above 47 degrees F. Testing of the ambient temperature was at 53 degrees F. These items were placed in the refrigeration unitsd at around 10 am. Ice items down to bring the temperature down to below 41 degress F or less quickly. Keep iced until the units are repaired to maintain 41 degrees F or less.
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06/25/2015 | 95 |
- 229.164 (o) (6) (B) (ii) 41 degrees Fahrenheit or less. PHF must be maintained at or below 41 degrees Fahrenheit or less. Butter stored with chocolate at 47 degrees Fahrenheit. Place butter where it can be maintained at 41 or less.
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02/23/2015 | 95 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Food contact surfaces must be clean to sight and touch. Ice machine storage bin with mold growth. Empty machine bin clean and sanitize all surfaces. Routinely do this to keep surfaces clean to sight and touch. Internal surfaces of refrigeration units not clean to sight and touch. Follow above instructions.
- 229.165 (k) (14) (A)chlorine solution. Machine not adding chlorine during the sanitize stage. Have machine serviced. Use one of the comparntment of the three compartment sink to sanitize. Train dishwasher on checking the machine for proper operation.
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10/03/2014 | 90 |
- 229.166 (j) (4) sanitary sewer. Mop water is not being placed in the mop sink. Use the mop sink to dispose of waste water not the storm water drainage out the backdoor.
- 229.168 (c) (2) toxics above items. Chemicals shred above dish wave and dishware cleaning area.These chemicals should be stored away from or below any food or foodservice items.
- 229.163 (h) (8) before gloves. Employee observed donning gloves without a proper hand wash before working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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05/06/2014 | 90 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- * 229.164 (d) (5) (B) Shellshock Tags. Tags must be retained 90 days after the container is empty. Establishment not retaining tags. Keep the tag, until 90 day after the container is empty.
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12/10/2013 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Label Items placed in told hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with the date prepared counting as one.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Raw meats not stacked in holding to prevent cross contamination. Raw oysters observed under raw pork loin. Use the following to protect from cross contamination. Stack in ascending order poultry, beef, pork, fish and then ready-to-eat. If possible,store raw away from ready-to-eat. Otherwise, store raw below ready-to_eat.
- 229.166 (i) (1) (B) HWS improper use. Observed employee filling container in the hand washing sink. Use this sink is for handwashing only.
- 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.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, answering well phones going outside they going back to food handling Without a hand wash. 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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08/02/2013 | 81 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility, bar area, must be fully accessible at all times for employee use.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Ice machine has mold growth. Empty dean and sanitize ice machine bin. Shelves for Good storage not clear. Routinely clean and sanitize food storage surfaces.
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04/03/2013 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by
- 229.167 (e) (3) (B)continuous clean towel. The towel system at the hand wash station is not working properly. Repair towel system so that clean towels are available to users. REPLACE BATTERIES OR REPAIR UNIT SO THAT IT MAY OPERATE AS DESIGNED
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer. MISSING THERMOMETERS INSIDE BOTH REACH-IN COOLERS IN KITCHEN AREA
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Keep cleaning schedules. INTERIOR OF ICE MACHINE AT WAITSTAFF AREA MUST HAVE INTERIOR CLEANED AND SANITIZED SO AS TO REMOVE ANY HARD WATER BUILD-UP AND MOLD/MILDEW ACCUMULATED
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12/05/2012 | 87 |
- Ensure potentially hazardous foods are maintained at 41°F or below. Reach-in cooler ambient temperature found within temperature danger zone. Ensure this item is corrected to avoid reinspection fees.
- Ensure proper hygenic practices. Employee rinsing towels at hand sink. Ensure hand sinks are used only for hand washing.
- Ensure potentially hazardous food (PHF) kept for next day use is labeled with an expiration date not to exceed seven days from the date of preparation. Date of preparation is day one. No labeling of PHF in walk-in cooler.
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06/01/2011 | 87 |
- Please ensure proper sanitizer concentration during manual warewashing activity. No sanitizer detected at 3 compartment sink during warewash activity.
- Please ensure food contact surfaces are clean to sight and touch. Found soiled utensils stored on rack and stored between surface that are not easily-cleanable.
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10/04/2010 | 94 |
- Employee rinsed knife for cutting and place back into use. It a knife is soiled, it must be washed, rinsed, sanitized, and allowed to Air dry.
- Employee did not wash their hands when they moved from one duty to another.
- Provide for one Certified Food Manager to be in the establishment per any 12 hour shift.
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03/17/2010 | 90 |
- Air gap on ice machine is not present.
- Date mark food placed in cold hold with a date 7 days after date placed in cold hold. Discard on this date.
- Equipment not cleaned when cross-contamination may have occurred.
- Most recent graded inspection report must be posted in customer view.
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10/26/2009 | 86 |
| No violation noted during this evaluation. | 04/09/2009 | 94 |
| No violation noted during this evaluation. | 11/26/2008 | 92 |
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