- 229.165 (m) (1) (A)not clean. Equipment food contact surfaces must be kept clean to sight and touch. Cook storing spatula under items on the shelf, the shelf was not clean to sight and touch. Ice scoop stored on top of ice machine, the ice machine top was not clean to sight and touch. Both situations were corrected and employees instructed.
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03/10/2016 | 97 |
| No violation noted during this evaluation. | 11/19/2015 | 100 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Shelled eggs over mellons in the walk in refrigerator. This was corrected by the manager by placing with all the other shelled eggs.
- 229.165 (k) (14) (A)chlorine solution. Chlorine levels in the mechanical dishwashing machine were not measurable. Get this unit worked on to provide a solution between 50 to 150 ppm chlorine. Set up a seperate sink for sanitizing dishware.
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08/07/2015 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
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09/03/2014 | 97 |
- 229.164 (a) - Honestly presented. Donated foods include heavily dented cans. Periodically check stock for damage and remove to a seperate location for proper disposal.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
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04/10/2014 | 93 |
- 229.165 (m) (1) (A)not clean. In use utensils dirty. Can opener with unclean cutting blade. Routinely clean and sanitize this surface.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound. 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 (k) (14) (A).Dishware washing machine without mensurable chlorine level. Repair or adjust machine to provide chlorine in the range of 50 to 150 ppm. Set up and use third compartment to sanitize until machine operates s properly.
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12/04/2013 | 90 |
- 229.165 (k) (14) (A)chlorine solution. Dishware washing machine without mensurable chlorine level. Repair or adjust machine to provide chlorine in the range of 50 to 150 ppm. Set up and use third compartment to sanitize until machine operates s properly
- 229.163 (h) (7) raw to RTE. 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.
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08/06/2013 | 93 |
| No violation noted during this evaluation. | 03/27/2013 | 100 |
| No violation noted during this evaluation. | 12/03/2012 | 100 |
- Ensure potentially hazardous foods are held at 41 degrees or below. Raw Shelled eggs not treated to destroy salmonella was stored above 45°F.
- Ensure proper and adequate hand washing. Employees must wash hands in between glove changing. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Employee observed not using soap or water to wash hands, he only used a paper towel then put on a new pair of gloves.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
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01/13/2012 | 87 |
- Please ensure potinally hazardous foods are held at or below 41F
- Please ensure that potinally hazardous food are held at 135F or highier if intended to be held hot. Found chirrizo on counter at 97F
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in WIC without date labeling.
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08/11/2011 | 86 |
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink without towels.
- Please ensure a certified food manger is present during operation. No certified food manager on duty.
- Please ensure food contact surfaces are clean to sight and touch.
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04/08/2011 | 87 |
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER(20 SECONDS)...DRY WITH PAPER TOWEL(BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES)------EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS;EMPLOYEES CHANGING TASKS WITHOUT WASHING HANDS;EMPLOYEES USING GLOVES FOR MORE THAN ONE TASK
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- IF USING GLOVES TO HANDLE READY TO EAT FOOD PLEASE USE GLOVES FOR 1 TASK ONLY(EMPLOYEE USED GLOVES TO WIPE DOWN FOOD CONTACT SURFACE WITH SOILED CLOTH THEN USED SAME GLOVES TO HANDLE READY TO EAT BACON/LETTUCE/ETC. TO MAKE A SALAD)
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. COOKED CHICKEN PREPARED 9/11/10 AT 7 AM------MAXIMUM USE BY = 7AM 9/17/10)
- PLEASE STORE SANITIZING BUCKETS SEPARATE FROM ALL FOOD...FOOD CONTACT SURFACES...SINGLE SERVICE SINGLE USE ITEMS...CLEAN UTENSILS...ETC.
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS + 200PPM QUAT SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...ETC.)------EMPLOYEES USING DIRTY TOWELS WITHOUT ANY SANITIZING SOLUTION TO WIPE DOWN FOOD CONTACT SURFACES/UTENSILS
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09/14/2010 | 78 |
| No violation noted during this evaluation. | 06/23/2009 | 84 |
| No violation noted during this evaluation. | 08/27/2008 | 97 |
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