- Use only commercial grade pest control products
- At least 1 person on duty must have a CFM
- Use only food grade containers for food- no plastic bags
- Clean in use equipment
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02/09/2016 | 91 |
- Use food grade work surfaces/containers- remove liner from fryer hot hold.
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09/14/2015 | 97 |
- Discontinue using cracked and broken food containers
- Repair torn gaskets on reach in cooler- remove tape from these edges. All in use equipment must be in good repair
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02/09/2015 | 97 |
- Clean all in use equipment- crock pot hot hold inside of insert is peeling debris.
- Replace or repair appropriately the lid on the reach in freezer at fryer station. * exposed insulation is a hazard
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08/27/2014 | 97 |
| No violation noted during this evaluation. | 01/15/2014 | 100 |
- Ensure all food contact equipment is properly stored. (Ice scoop handle was in ice at time of inspection.)
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05/07/2013 | 96 |
- 229.163 (n) (1)drinking....please drink with a lid and straw so as if the open drink spills, then the fluid will be contained...
- 229.165 (h) (2)thermometer available....needed in the small freezer...
- At least one person on duty during all hours of operation must have Food Manager's Certification....
- 229.166 (j) (4) sanitary sewer.....please dispose the mop water into the mop sink and not the outside environment...
- 229.165 (k) (14) (A)chlorine solution....do not mix the bleach with the soap....proper procedure as depicted on your wallchart above the 3 compartment sink is to wash with warm soapy water, rinse with clear tap water, sanitize with bleach water, and finally let the pot/dish/utensil air dry...
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09/27/2012 | 84 |
- 229.164 (e) (1) (D) (ii) (V) documentation..provide documentation that employee(s) have been trained on the require 3 steps if managements chooses not to use gloves when handling ready to eat foods only...see previous handout above your handsink...
- 229.167 (e) (2) no soap...customer's restroom...
- Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands....example, double handwashing then use hand-sanitizer....paper handout of an example given...
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12/21/2011 | 89 |
- Observed an employee handle ready to eat food without utilizing at least two approved barriers. Prior to handling ready to eat food employees must perform a double hand wash followed by: using clean utensils to handle ready to eat food, using deli tissue to handle ready to eat food, putting on a pair of gloves and handling ready to eat food with gloved hands, scrubbing nails with a nail brush and handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer and handling ready to eat food with bare hands. If employees are going to handle ready to eat food with bare hands the establishment must also maintain the necessary documentation on site.
- Employees use laundry detergent to wash food contact surfaces. Employees must discontinue this practice and use approved chemicals to wash food contact surfaces.
- 229.165 (m) (1) (A)not clean. A large slicer used to cut lemons was not clean to sight and touch. Clean and sanitize this food contact surface immediately.
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12/10/2010 | 90 |
- The interior of the ice maker was not clean to sight and touch. Clean this food contact surface immediately. All food contact surfaces must be cleaned every four hours or as needed.
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05/24/2010 | 97 |
- Provide soap in all restrooms....
- Provide soap in all restrooms...
- provide soap in all restrooms....
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09/08/2009 | 90 |
| No violation noted during this evaluation. | 04/08/2008 | 100 |
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