- PROVIDE FOR SANITIZING CYCLE FOR DISH MACHINE TO BE AT 50 TO 100PPM. (TO STRONG)
- PROVIDE FOR FOOD CONTACTG SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (BULK BINS, SCOOP WITH HANDLE (NO CUPS), ICE MACHINE (INSIDE)
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01/04/2016 | 94 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE A WORKING THERMOMETER IN ALL COOLERS. (NO THERMOMETER)
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09/24/2015 | 94 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING 2 CYCLES) (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), KNIVES (STORE ON DRY/CLEAN SURFACE)
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08/05/2015 | 90 |
- LABEL ALL TOXIC SPRAY BOTTLES. (EX. WINDEX, 409)
- ENSURE THAT MECHANICAL DISH MACHINE IS WASHING ALL DISHES AND EQUIPMENT PROPERLY. (SANITIZING CYCLE NOT WORKING)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGERS CLASS)(360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- ALL COOLERS MUST HAVE A WORKING THERMOMETER AT 41F OR BELOW. (NO THERMOMETERS)
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12/22/2014 | 88 |
- Ensure good hygienic practices. Employees drinks should be stored in a clean, closed, beverage container, and away from food prep area. Discontinue storing open drinks in coolers above/with RTE foods.
- Ensure cross-contamination does not occur. Raw beef should be stored below RTE foods.
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08/19/2013 | 92 |
| No violation noted during this evaluation. | 08/29/2012 | 100 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Establishment must ensore that all foods are stored so that no cross-contamination may occur. Raw meats and shell eggs must be stored underneath ready to eat foods and foods that may become contaminated.
- 229.164 (o) (7) (A) consume by date (prepared). Some prepared foods in refrigeration unit were not labeled properly with date to use by. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.165 (m) (1) (A)not clean. Cutting board found on clean wares rack not clean. Establishment must ensure that all wares are properly cleaned and sanitized.
- 229.165 (m) (1) (A)not clean. Establishment must ensure that all shelving and refrigeration units stay clean and free of food debris, grease and other dirt.
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02/14/2012 | 89 |
- 229.164 (p) (1) (D) ROP variance. Establishment must have variance to use reduced oxygen packaging method.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting boards must be easily cleanable and free of breaks, gouges, or other imperfections. 229.165 (m) (1) (A)not clean. Utensils and other food preparation and service items must be kept clean if they are clean wares racks. Ice machine must be kept clean and free of mold/mildew growth. Equipment such as slicer must be cleaned after use to prevent bacterial growth.
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09/29/2011 | 93 |
| No violation noted during this evaluation. | 08/18/2010 | 100 |
| No violation noted during this evaluation. | 10/07/2008 | 93 |
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