- 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.
- Equipment used in storing food not cleaned. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods.
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12/09/2015 | 93 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. Foods prepaired 6 hours prior at 50F, put in ice bath to shock into temeperature 41F and below.
- Walk-in in process of having compressor replaced.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings food grade.
- 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.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
- Coolers without a working thermometer. Provide thermometers in all coolers.
- Equipment used in storing food not cleaned.(plastic containers) Clean and sanitize all equipment to be used for food storage, prep, or service.
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08/31/2015 | 73 |
- Employee found drinking while in the food service line. (Cup on food prep-station) Employees must not drink while in the food service line.
- Foods not protected by storage in packages, covered containers, etc.(walk-in) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Storing toxic next to food items.(Windex next to soda cans) Store toxic items away from food and other items needing protection by spacing or partitioning.
- Three-compartment sink not properly set up for the wash/rinse/sanitize cycle.(Wash was in middle compartment and sanitize had no bleach). Use 3 compartment sink for proper manual ware washing cycle (wash/rinse/sanitize).
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure that registering and successfully completing a Food Manager Certification course.
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02/23/2015 | 79 |
- Label is absent and descriptive statement. Ric, Bean and sugar containers. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Insect parts mixed with sheetrock particles in rice.
- 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. Reach-in Prep stations food on bottom needs labeling as well as cakes in reach-in coolers
- Evidence of insects observed. Found insect pieces in rice, a dead roach on a container of pancake mix. Eliminate the presence of insects by using any approved means.
- Bleach concentration for chemical sanitizer in manual ware washing compartment not in line with PH/concentration chart. All material used for sanitization must achieve sanitization. Follow concentration chart for bleach at 50-100 ppm
- Food contact surfaces not cleaned and sanitized. Rice, sugar, beans, flour containers had grease and cracks in containers. Food specific container must be designed to allow effective cleaning. Food contact equipment must be in good repair.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/07/2014 | 76 |
- Foods in the walk in cooler were at a temperature between 47-55 F degrees. Ensure all potentially hazardous foods in any cold holding unit are maintained at 41 F degrees or below.
- Observed prepared potentially hazardous foods (phf) without a cover. Ensure that all phf are covered in the walk in cooler are covered with a lid, plastic wrap, etc. Observed raw eggs stored above tomatoes and peppers. Esnure that all raw animal products are stored below and away from all ready to eat foods.
- Cooked phf in the walk in cooler did not have use by dates on them. All prepared phf kept longer than 24 hours must have a use by date of 7 days, the date prepared being day 1.
- Both restroom sinks and the handsink in the kitchen only reached a temperature of 93 F degrees. Ensure that all hand sinks reach 100 F degrees. Water supply to the mop sink was not working at the time of the inspection. Ensure that the mop sink has running water that reaches a temperature of 110 F degrees.
- Hand sink in the kitchen did not have soap. Ensure that every hand sink is supplied with soap and paper towels.
- Observed food debris on the drying rack above the 3 compartment sink as well as on the dishes drying on that rack. Ensure that dishes are being properly cleaned and all food contact surfaces are clean. Observed bowls being used as scoops for dry goods and a plate being used as a scoop for refried beans. Bowls and plates may not be used as scoops, all scoops must have a handle to prevent contamination from hands.
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08/06/2013 | 77 |
- Potentially hazardous food being stored in the walk in cooler for more than 4 hours was between 45-68 degrees F. Ensure all potentiall hazardous food is stored at 41 degrees F or below.
- Observed employee handling ready to eat food (tortilla) with bare hands. Establishment does not have bare hand documentation in place. Ensure employees are using a barrier, such as gloves or utensil, when handling ready to eat food or have bare hand documentation and procedures in place
- Observed a bag of french fries stored on shelf next to pan of raw beef. Ensure all raw animal products are stored below and away from prepared or ready to eat foods.
- Observed prepared food stored in the walk in cooler without a USE BY DATE label and had been in there more than 24 hours. Ensure all preapred food that is kept for more than 24 hours has a date label with the USE BY DATE. The USE BY DATE shall not exceed 7 days from the prep day and the prep day will count as day 1. For example, refried beans made on 11-26-12 will have a use by date of 12-1-12.
- Observed prepared food stored in the walk in cooler without a protective covering. Ensure food is stored with a protective covering such as foil, plastic wrap, or a lid.
- Walk in cooler was at 45 degrees F and was being used to store potentially hazardous foods. Ensure the walk in cooler is at 41 degrees F or below.
- Observed container of fly bait stored on top shelf above packaged tortillas in ware washing room. Ensure all toxic items are stored below and away from food items and single service items.
- Observed accumulated grease on floor, wall, and sides of equipment in fryer area. Ensure all grease is eliminated.
- Observed knives with food debris being stored on shelf under prep table, on microwave, and in between prep table and cold hold unit. Ensure knives are stored clean without food debris and are stored on a clean surface.
- Observed metal rack in the walk in cooler with accumulated food debris. Ensure metal rack is clean to sight and touch.
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11/27/2012 | 74 |
- 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder, the exception is raw shelled eggs, they must be ketp at 45 degrees, or colder. Please refer to condimnation sheet.
- 229.163 (h) (1) after touching body. Observed cook, touch his hat and head, then use same hand to handle cooked ham from grill. Employees must wash hands after touching any body parts.
- 229.163 (n) (2) (A) closed beverage container. Found personal drink with no cover and straw, over prep-table. All personla drinks must have a proper cover and straw, and not stored or place in any manner, that they can contaminate food items.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee using bare hands to handle cooked ham. If establishment is not going to require employees to wear gloves, when handling cooked food. Then establishment must provide proper documentation, on handwashing procedures. As put forth by the state.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef products directly over cooked food items inside cooler. There is the possibility of blood dripping into cooked food. Raw beef stored over cooked rice, vegetables, and soup, inside RIC.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods in cooler, over 24hrs old, must be properly labeled with time and date prepared. Food items inside cooler, had no date labels on them, and had been in cooler for over 24 hrs.
- 229.167 (e) (2) no soap. All handsinks must have soap. Kitchen handsink did not have soap available for employees.
- 229.168 (c) (1) toxics stored. Do not store cleaners, where they can come into contact with food surfaces. Bottle of spray cleaner, stored next to freshly cleaned cutting board, on shelf. Cleaner can easily contaminate food surface, which can then contaminate food items.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave, and also replace broken ice scoop. Pieces of metal can fall into ice, being used for customer drinks.
- Ch 13, Art II, section 13-26 Display permit. Do not block inspection report, with other items. It must be kept visible at all times, to public.
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07/07/2011 | 63 |
- Establishment must always have at least one person on duty with a food managers certification.
- Clean inside of ice machine.
- All products sold at establishment must have a manufacture label on them, bread from across street, being sold with no label.
- Dented cans found in back room.
- All handsinks must have soap, only handsanitizer at handsink.
- If handling ready to eat food with bare hands, then establishment must provide documentation on handwashing procedures used. Documentation must state that establishment is using a double handwash, plus hand sanitizer, or nail brush, or gloves. Documentation must also be signed by all food prep-persons.
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05/04/2010 | 79 |
| No violation noted during this evaluation. | 11/12/2009 | 100 |
- Employees are not washing hands between tasks-employees handling equipment and not washing their hands before handling food.
- Drink containers in kitchen without secure lids and straws. Employees removed drink containers.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- No soap at the kitchen hand washing sink.
- Clean inside of ice machine.. evidence of mold.
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08/25/2009 | 78 |
| No violation noted during this evaluation. | 03/10/2009 | 73 |
| No violation noted during this evaluation. | 06/18/2008 | 72 |
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