- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Observed some chipped and broken plates.Need to replace any broken or chipped plates.Replace lettuce container in the walk-in cooler.(corrected)
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04/05/2016 | 94 |
- Observed some unlabeled spray bottles and improperly stored. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Properly store knives.Do not place between work tables.
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01/04/2016 | 94 |
- need to have reach-in cooler checked out.
- observed some chipped plates.need to replace any chipped plates.
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08/03/2015 | 94 |
- Properly store utensils.Need to wipe down the inside area of the ice machine.
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03/13/2015 | 97 |
- Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Clean the food containers in the walk-in cooler.
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11/18/2014 | 94 |
- Using pesticides that are not approved for food establishments, not using licensed pest control company.
- Need to provide lids on womens restroom trashcans.
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07/16/2014 | 94 |
- Ambient air temperature of reach in cooler across from the grill was reading a temperature of 70 degrees F. Beef fajita meat was at a temperature of 65 degrees F and chicken enchiladas 71.9 degrees F. Ensure that all potentially hazardous food (PHF) are cold held at a temperature 41 degrees or below.
- Observed the cook preparing breakfast tacos with his bare hands. Also observed the cook used his bare hands to grab cut smoked sausage from a container with his bare hands. A physical barrier (utensils, gloves, etc.) must be used when touching ready eat foods at all times.
- Hot water at the hand sinks in both restrooms are reaching a hot water temperature of only 81 degrees F. Ensure that both restroom hand sinks the hot water temperture reaches at least 100 degrees F
- Shelves in the small reach in cooler are not clean; observed food debris on the shelves and inside surface of the cooler. Also saw a few plates that had chips in them. Ensure that all food contact surfaces are kept clean and ensure that all food contact surfaces are smooth, easily cleanable and non-absorbent.
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11/21/2013 | 84 |
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE AT 50-100 PPM. (TO STRONG)
- PROVIDE FOR A WORKING THERMOMETER TO BE IN ALL COOLERS.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (SODA NOZZLES, ICE MACHINE (INSIDE/CORNERS), UTENSILS, UTENSIL BINS)
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10/04/2012 | 91 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS IN KITCHEN)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS)
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04/27/2011 | 90 |
- PROVIDE FOR ALL BULK FOOD ITEMS TO BE PROPERLY LABELED WITH SUBSTANCE NAME. DISCONTINUE USING SINGLE SERVICE CONTAINERS TO STORE BULK FOODS.
- ENSURE ALL POTENTIALLY HAZARDOUS FOODS IN WALK IN COOLER TO BE PROPERLY LABELED WITH A CONSUME-BY-DATE. POTENTIALLY HAZARDOUS FOODS IN COOLER WHERE MISS LABELED OR NOT LABELED AT ALL.
- PROVIDE FOR MOST CURRENT INSPECTION REPORT OT BE POSTED AT ALL TIMES. DISCONTINUE POSTING REPORT THAT DO NOT REFLECT TRUE SANITATION STATUS FROM PREVIOUS REGULAR HEALTH INSPECTION.
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08/06/2010 | 89 |
- Provide for employees to properly wash their hands at the hand sink using warm water (100F) and soap then drying off with a disposable towel. Employees should wash hands during task change, when hands are soiled, and before glove use. Employees should use a double handwash if hand sanitizer will be used.
- Provide for all food in coolers held for longer than 24 hours to be labeled with a consume by date. Labels should be removed and replaced once product is gone and bin has been washed rinsed and sanitized.
- Provide for handsink to be equipped with soap and disposable towels at all times.
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03/25/2010 | 89 |
- Please clean and sanitize shelves in the walkin cooler and in the kitchen were vegetables are stored.
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01/25/2010 | 97 |
- Provide for employees to properly wash hands at handsink with running water for 20 seconds using soap and dry hands with a disposable towel.
- Discontinue using aprons to dry/clean hands.
- Provide for utensils (knives) to be properly washed, rinsed and sanitized.
- Provide for all equipment to be cleaned and sanitized on a regular basis.(Ex. Ice Machine (mold) and Soda machine nozzles (mold))
- Provide for food storage bins to be washed, rinsed and sanitized on a regular basis.
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12/01/2009 | 89 |
| No violation noted during this evaluation. | 09/03/2008 | 76 |
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