- Observed an employee dumping a cleaning bucket into the hand wash sink. Ensure the hand washing sink is used for hand washing only.
- Observed a container of uncovered raw chicken in the reach-in freezer during the time of inspection.Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed an unlabeled spray bottle with purple liquid near the mop sink during the time of inspection. Ensure all spray bottles are properly labeled with their chemical contents.
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03/28/2016 | 89 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Use the hand sink for hand washing only.
- Supply each handwash station with individual disposable paper towels.
- Ensure the ice machine is cleaned on a regular basis to prevent mold/mildew growth.
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10/26/2015 | 82 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Ensure that raw meat is stored away and below ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Ensure that refrigerated, ready-to-eat foods held for more then 24 hours shall have a consume-by-date or prepared-on date label. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Ensure that the ice machine is cleaned regularly to prevent mold/mildew growth. Ensure that reach in units used for storing foods is cleaned regularly.
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08/17/2015 | 89 |
- 229.165 (r) (3) (D)no sanitization. Sanitize dishwares by soaking for at least 30 sec in 50-100 ppm sanitizer (1/2 tsp belach per gallon of water).
- 229.163 (i) not in HWS. Use the hand sink for handwashing only. Observed cubes of vegetables in kitchen handsink.
- 229.165 (m) (2)non food contact dirty. Violation Codes Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean accumulated debris on refrigerator door handles, grease and food debris build up on exterior of grill, hot holding table, etc.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean cooler shelves, inside ice machine and refrigerators, and food contact surfaces.
- 229.168 (a) toxics not labeled. Label ketchup bottles being used as containers for soap.
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10/30/2014 | 87 |
- 229.163 (i) not in HWS. Use the hand sink for handwashing only. Observed employee rinsing cleaning rag in waitstation handsink, and found a spoon in sink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.165 (m) (2)non food contact dirty. Violation Codes Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean accumulated debris on refrigerator door handles, grease and food debris build up on exterior of grill, hot holding table, etc.
- There must be at least one person per shift who is Food Manager certified.
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02/25/2014 | 86 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Shell eggs not treated to destroy salmonella was stored above 45°F. Condemned 30 pieces of raw shell eggs at 60F on prep table.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.166 (i) (1) (B) HWS improper use. Handsink (wait station) must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Properly store foods to prevent cross-contamination. Store raw meats under cooked foods/vegetables in the coolers.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize cooler shelves, prep tables, shelves, cooler handles, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- Pesticides used must be formulated for food establishment use.
- 229.167 (e) (2) no soap. Supply Wait station handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the Wait station handwash sink with individual disposable towels.
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03/25/2013 | 70 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. ** Observed 4 egg & ham,country sausage, bacon, salsa mixture in seperate containers observed at 97F stored at ambient temperature.**
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. ** Observed hand washing sink in tea area with soapy cups and dishware. Hand washing sinks can only have soap, water and hands inside with out exception to maintain a sanitary environment to properly wash one's hands.**
- 229.164 (f) (2) (A) (iv) not covered. ** Observed a scoop stored in dry rice with heavy food debris on the handle.**
- 229.164 (f) (2) (A) (iv) not covered. ** A cup used for scooping Green salsa in large container was observed.**
- 229.164 (f) (2) (A) (iv) not covered. ** Observed numerous containers in all coolers and freezers with not coverings. Observed a large container with gravy that a small dish fell inside that was stored in a reach in cooler.
- 229.164 (o) (7) (A) consume by date (prepared). ** Numerous containers observed, no system used to date/mark any food items in the whole Establishment for food items older than 24 hours.** Refrigerated, ready-to-eat food not properly marked with a use by date.
- 229.165 (h) (3)thin probe available. Cooking without a temperature measuring device. Provide a thin probe thermometer.
- 229.165 (m) (1) (A)not clean. ** Observed a container of utensils ready for use having cross contamination of light food debris and grease and flour.
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02/22/2012 | 77 |
- 229.165 (m) (1) (A)not clean....cooking stove too greasy....
- 229.165 (m) (1) (A)not clean....venthood baffles too greasy...please clean asap in order to prevent any possible fires...
- 229.165 (k) (14) (A)chlorine solution....instructed employee to use 1 and 1/2 capfuls of bleach per gallon of water...
- Ice Machine with damaged parts.....replace the door gasket.....
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03/24/2011 | 94 |
- Please avoid wearing jewelry while handling food
- Please provide accurate thermometers in coolers/freezers in kitchen area
- please separate meats in long freezer to avoid cross contamination
- Please provide soap and paper towels at all handwashing sinks at all times
- Please refer to handout for proper sanitization techniques
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02/05/2010 | 83 |
| No violation noted during this evaluation. | 05/13/2009 | 84 |
| No violation noted during this evaluation. | 12/03/2008 | 61 |
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