- 229.168 (d) (2) (A) (ii) not according to label. Insectacide must be approved for food service establishments.
- 229.165 (r) (3) (D)no sanitization. The dishwasher was not sanitizing, source empty.
- 229.165 (n) (1) (D) (v)equipment dirty. The vent hood needs to be cleaned inside and outside. Ice scoop needs to be stored on or in a sanitized container.
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01/21/2016 | 91 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
- 229.167 (p) (11) (C)insects/pests not minimized. THERE WERE GNATS SEEN IN THE DISHWASHER AREA. NEED TO DRY UP THE AREA AND HAVE THE EXTERMINATOR COME OVER AND ADVISE. THEY WILL ONLY GET WORSE.
- 229.165 (h) (3)thin probe available.need a thin probed thermometer and calibrate the one you have.
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05/28/2015 | 90 |
- 229.163 (i) not in HWS. Food employees not cleaning their hands in a hand washing lavatory or approved automatic hand washing facility and instead clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Cutting vegetables with bare hands, No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
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03/31/2015 | 92 |
- potentially hazardous products need to be held at 41F or below.
- 229.163 (h) (6) wash as needed. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- 229.166 (i) (1) (A)HWS not accessible.
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods. Need to calibrate othe type of thermometer.
- food contact surfaces need to be cleaned regularly. 229.165 (m) (1) (A)not clean.
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03/24/2014 | 82 |
- Ensure to wash the containers used to store clean utensils.
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06/25/2013 | 97 |
- Ensure cutting boards remain smooth and easily cleanable. All bulk food storage bins must be cleaned and sanitized on a routine cleaning schedule. Owner states will be installing a sheet metal panel adjacent to stove to make wall easier to keep clean and free of build up of food debris.
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02/06/2013 | 97 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Must apply to state for manufacturers license and label muffins, cookies, brownies, etc. as required by food code.
- Must provide for buckets with sanitizing solution for storage of the towels used to wipe down counters and food prep surfaces. Will need to establish a regular schedule for changing solution. Must keep pickle tongs in sanitizing solution.
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10/15/2012 | 93 |
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