| No violation noted during this evaluation. | 01/11/2016 | 100 |
- 229.168 (b) working container not labeled. Toxic chemicals taken from bulk and placed in a working container must be labeled with the common name of the chemical. Observed a container without labeling. Properly label all working containers, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.165 (d) (1) (E) (i)not easily cleanable. Cold hold prep unit with damaged closure, dirt and food build up. Repair the unit. Routinely clean and sanitize the unit.
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09/10/2015 | 94 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employee washing hands prior to puttinng on gloves washed hands 8 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.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared. Items placed in cold hold were not labeled to indicate time of disposal. One item was labled for discard after 9 days not 7.
- 229.165 (m) (1) (A)not clean. Shelving surfaces in the walk-in refrigeration unit not clean to sight and touch. Routinely clean food contact surfaces to remain clean to sight and touchl.
- Ch 13, Art II, section 13-26 Inspection Report Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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05/14/2015 | 86 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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02/11/2015 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. Cooling items not covered placed on racks with personal items (a pair of pants). Items cooling must be lightly covered and placed in a location where contamination is prevented. A cooling rack or other mechanism to keep this food seperated and lightly covered from possible contamination.
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09/25/2014 | 96 |
- 229.165 (d) (1) (A)smooth. Cutting board heavily cut and marred. No longer smooth and easily cleanable. Replace or resurface.
- 229.165 (m) (1) (A)not clean. Knives hung on magnet holder with visible dried on food. Utensils must be clean to sight and touch. Clean utensils properly to remove visible to sight and touch dirt before storing.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Food storage surfaces must be clean to sight and touch. Routinely clean and sanitize food contact surfaces to keep clean to sight and touch.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (k) (14) (A). Chlorine sanitizer above recomended range. Measured above 200 ppm in the dishwashing machine. Set up a sink compartment with chlorine solution in proper range, 50 to 150 ppm. Use this to sanitize until the machine is adjusted to proper levels.
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04/02/2014 | 90 |
- 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.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Shelves in walk-in Cooler with visible to sight and torch dirt. Routinely clean and sanitize food contact surfaces to remove risible to sight and touch dirt.
- 229.165 (d) (1) (A)smooth. Cutting board extremity scored beyond surface being easily cleaned. Repair or replace cutting board.
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11/08/2013 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. items placed in cold hold Storage not covered to protect food from falling materials. Cover items place in storage.
- 229.164 (o) (7) (A) consume by date (prepared). Potentially Hazardous Food placed in cold hold greater than 24 hours must be labeled with the date placed in cold hold. Discard after 7 days.
- 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.
- 229.168 (b) working container not labeled. Spray container not labeled as to content. label all working containers with contents.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Shelving used to store food items, single use/single service items, and food equipment dirty to sight and touch. Clean surfaces routinely to remove accumulated grease and dust.
- Provide certified food manager to be in the establish when in operation.
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03/12/2013 | 79 |
- 229.164 (f) (2) (A) (iv) not covered. ALL FOODS AND FOOD INGREDIENTS TO BE PROPERLY STORED IN COVERED CONTAINERS TO PROTECT SAID FROM CROSS CONTAMINATION. 1) Inspector encountered several uncovered food items in walk-in cooler.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. FOOD ITEMS IN WALK-IN AND REACH IN COOLERS WITHOUT DATE LABELS INDICATING THE DATE FOOD WAS PREPARED AND DATE BY WHICH FOOD MUST BE UTILIZED OR DISCARDED.
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. INSPECTOR ENCOUNTERED IN-USE WORKING SPRAY BOTTLES WITHOUT THE COMMON NAME OF CHEMICAL HELD WITHIN.(degreasers)
- NO CERTIFIED FOOD MANAGER ON DUTY DURING INSPECTION. A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods in reach in units. 1) FOOD STORAGE EQUIPMENT/CONTAINERS/BINS AND DISPENSING UTENSILS TO BE CLEANED AND SANITIZED ON ROUTINE BASIS AND ESPECIALLY BEFORE BEING REFILLED. 2)CUTTING/SLICING UTENSILS TO BE CLEANED/SANITIZED ON REGULAR SCHEDULE OR WHEN CONTAMINATED 3) DISPENSING UTENSILES TO BE WASHED AND SANITIZED DAILY.
- Post most recent graded inspection report in customer view. MOST RECENT GRADED INSPECTION REPORT NOT DISPLAYED AND CANNOT BE LOCATED.
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09/25/2012 | 80 |
- Please ensure both soap and towels are available at handsink. Found kitchen handsink without paper towels (COS).
- Please ensure food contact surfaces are clean to sight and touch. Found rolling pin on soiled kitchen rack. Please provide for general cleaning of racks and rolling pin (COS). Please provide for cleaning of spice bins.
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04/15/2010 | 94 |
- Please store Ready-To-Eat (RTE) foods above raw animal protein. Found RTE foods stored below raw animal protein in reach-in cooler.
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01/13/2010 | 96 |
- Ensure toxic items are not stored over food contact surfaces.
- Ensure there is an airgap at the ice machine drain point.
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09/09/2009 | 94 |
| No violation noted during this evaluation. | 03/18/2009 | 94 |
| No violation noted during this evaluation. | 05/05/2008 | 83 |
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