- Label all toxics removed from bulk containers with common name. OBSERVED A SPRAY BOTTLE WITH OUT A LABEL HANGING FROM THE MOP SINK.
- Most recent graded inspection report must be posted in customer view.
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02/19/2016 | 94 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. RAW MEAT ABOVE RTE FOODS
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. RTE FOODS HAD OLD DATE LABELS. ENSURE NEW LABELS ARE PUT ON.
- Label all toxics removed from bulk containers with common name
- Only use food grade bags for food storage.
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10/29/2015 | 86 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Cover all foods stored in reach in coolers
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry Sanitizer solution was at 200 ppm
- Only use food grade bags for food storage.
- All food contact surfaces must be in good condition i.e. dirty knife being stored with clean utensils (knives, spatulas, etc.)
- Post most recent scored inspection report.
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09/22/2015 | 83 |
- Remove unsound foods from available for consumption area (onions)
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. *** 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.- Manager stated used gloves but at time of inspection no gloves were used.
- Cover all foods stored in reach in coolers
- Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days.**FOllow use by dates. Foods dated use by 5/3/15 and 5/7/15 are still in reach in cooler.
- Provide a thin probe thermometer for all processes: cooking/cooling/reheating/holding
- Store all wiping cloths in a sanitizing solution
- Use food grade containers for food storage- single service items may not be re used
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05/13/2015 | 78 |
| No violation noted during this evaluation. | 12/22/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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09/30/2014 | 96 |
| No violation noted during this evaluation. | 06/04/2014 | 95 |
| No violation noted during this evaluation. | 02/06/2014 | 100 |
| No violation noted during this evaluation. | 10/11/2013 | 100 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 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.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- A Certifide Food Manager must be present during business hours.
- 229.166 (g) (3) mop sink. Mop Sink was being used to wash and store dishes.
- Post most recent graded inspection report in customer view. Most recent graded inspection report must be posted in customer view.
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07/09/2013 | 73 |
- 229.164 (o) (7) (A) consume by date (prepared).
- Designated handwashing sink not providind adequate hot water.
- A Certifide Food Manager must be present during business hours.
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03/21/2013 | 90 |
- Potentially Hazardous food not at required temperature in cooling unit. **FOODS ON COLD HOLD SHOULD BE AT 41F OR LESS. OBSERVED FOODS OFF TEMP INSIDE COOLER
- **REMOVE LEMONS IN BOX THAT ARE MOLDING
- 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.
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03/21/2012 | 87 |
- 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.**ALL FOODS THAT ARE SEPARATED FROM ORIGINAL CONTAINERS AND/OR COOKED INSIDE OF COOLERS MUST BE LABELED WITH A CONSUME BY DATE.
- **AT LEAST ONE EMPLOYEE MUST BE FOOD MANAGER CERTIFIED DURING BUSINESS OPERATIONS
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface.
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10/14/2011 | 90 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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.**OWNER MUST PROVIDE DOCUMENTATION THAT EMPLOYEES ARE PROPERLY TRAINED IN HANDLING READY TO EAT FOODS.
- 229.164 (o) (7) (B) consume by date (pkgd). No written procedures maintained at establishment for time as a public health control. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**ALL FOODS IN COOLER SEPARATED FROM ORIGINAL PACKAGING MUST BE PROPERLY DATE LABELED.
- 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.**COOKED FOODS IN COOLER MUST BE LABELED WITH A CONSUMEBY DATE.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.**HANDWASHING SINK MUST BE REPAIRED TO PROVIDE HOT WATER DURING ALL TIMES OF BUSINESS OPERATION.
- **REPAIR BROKEN HANDWASHING SINK.**OBSERVED HANDWASHING SINK IN KITCHEN AREA WHICH STRUCTURE IS UNSTABLE.**REPAIR RUNNING WATER AT 3-COMPARTMENT SINK.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.**OBSEVED DEAD RODENT UNDER SINK IN KITCHEN AREA.**PROVIDE A PEST CONTROL RECEIPT WITHIN 3 BUSINESS DAYS.
- **AT LEAST ONE EMPLOYEE MUST BE FOOD MANAGER CERTIFIED DURING FOOD PREP AND/OR SERVICE
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces.**PROPERLY CLEAN/SANITIZE DISHES AND UTENSILS
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.**PROPERLY CLEAN/SANITIZE ALL AREAS IN KITCHEN AND FOOD PREP AREAS WHERE DIRT/DEBRIS HAS BUILD UP
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03/02/2011 | 71 |
| No violation noted during this evaluation. | 07/20/2009 | 66 |
| No violation noted during this evaluation. | 06/20/2008 | 74 |
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