- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. INSPECTOR ENCOUNTERED A STAND-UP REGRIGERATOR HOLDING COOKED/PREPARED READY TO EAT FRIED FOODS, AT A MEASURED TEMPERATURE OF 48 DEGREES. INSTRUCTED PERSONNEL TO MOVE ALL FOOD BEING STORED IN SAID UNIT TO LARGE WALK IN COOLER UNIT MALFUNCTIONING UNIT IS REPAIRED OR REPLACED.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- DIRTY DISPENSING UTENSILS USED IN THE DISPENSING OF SUGAR IN BULK UNITS ARE DIRTY WITH ACCUMULATIONS OF OLD FOOD STUFF. MUST REMOVE AND WASH. DO NOT ALLOW HANDLES TO COME INTO CONTACT WITH FOOD INSIDE STORAGE UNIT
- ALL COOL-HOLD, FREEZER UNITS ARE REQUIRED TO HAVE MECHANICAL TEMPERATURE MEASURING DEVICES LOCATED INSIDE UNITS, AT THE FRONT OR NEAREST AREA TO DOOR. MISSING THMERMOMETERS.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
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01/28/2016 | 85 |
- 229.163 (h) (9) contaminate hands; Observed employee licking hand and then grabbing styrofoam to go container without first washing hands; Employees need to be aware that whenever contamination to the hands occur, then proper handwashing needs to follow before handling clean single service items/food.
- Dead roach observed within package of baking soda; discarded. 229.164 (a) - Honestly presented.
- Establishment will need to make sure that all working supply of potentially hazardous food(cooked chicken and fried chicken)are identified to indicate the time the food was removed from temperature control, since the temperature was documented at 75 degrees F; management informs me that food item has not been out or off temperature for more than 4 hours. 229.164 (o) (9) (A) (i) Time Only.
- Many small roaches seen within facility, especially around where individually portioned sauces where kept. Also many seen around/behind concrete block near the middle of the kitchen. Establishment must make sure to use approved pest control measures. 229.167 (p) (11) (C)insects/pests not minimized.
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05/29/2015 | 85 |
- Establishment needs to make sure that all potentially, hazardous food items are maintained at 41 degrees F and below; raw shelled eggs at 60 degrees F and cooked chicken at 56 degrees F; these items need to be condemned
- Employees need to make sure that proper handwashing is done whenever changing tasks(observed employee filling sinks to 3 compartment sink and not washing hands after filling sinks and before handling clean equipment/kitchenware) 229.163 (h) (6) wash as needed.
- Employees need to make sure and cover all drinks with a lid(observed an open diet coke can above food preparation area).
- Provide paper towels in all restrooms.
- There was evidence of rodent droppings behind/under pallets in storage room where bulk item packages are stored; also observed some behind shelf adjacent to dry storage room; will need to use approved pest control measures to minimize the presence of these pests. 229.167(p)(11)(C)rodents.
- Make sure to label all chemical spray bottles with the common name of the chemical inside. 229.168 (d) (2) (A) (ii) not according to label.
- 229.168 (d) (2) (A) (ii) not according to label; Will need to remove raid ant and roach spray from facility and use only food establishment/commercialized approved products; manufacturer's labels states for residential use only.
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04/09/2015 | 78 |
- OVERSIZED CONTAINER THAT WAS STORING RAW BEEF WAS HOLDING AN INTERNAL TEMPERATURE OF 85F.
- 229.164 (a) - Honestly presented. Food must be honestly presented, safe and unadulterated. CONTAINER OF RAW BEEF WAS LEFT OVERNIGHT AT ROOM TEMPERATURE. EMPLOYEE THEN PROCEEDED TO PUT THE CONTAINER BACK IN THE WALK-IN COOLER.
- BULK FOOD CONTAINERS THAT ARE USED TO STORE RAW BEEF/CHICKEN PRODUCTS IS NOT PROPERLY LABELED TO SHOW THE DATE OF WHEN THE PRODUCTS WAS STORED IN THE COOLER. WHEN RAW MEAT PRODUCTS IS TAKEN OUT OF ITS ORIGINAL PACKAGE AND STORED IN A CONTAINER, THE CONTAINER SHOULD HAVE A DATE LABEL OF WHEN THE PRODUCT WAS STORED.
- BEFORE THE START OF THE OPERATION, YOU MUST HAVE YOUR SANITARY BUCKETS PREPED WITH SANITIZER SOLUTION AND RAGS TO PROPERLY SANITIZE FOOD CONTACT SURFACES DURING FOOD OPERATION.
- EMPLOYEE WAS NOT PROPERLY FOLLOWING THE STANDARD WAREWASHING PROCEDURES. THE PROPERLY PROCEDURES IS TO "WASH", "RINSE", AND SANITIZE.
- SOMEONE MUST BE A CERTIFIED FOOD MANAGER AT ALL TIMES DURING HOURS OF OPERATION.
- ENSURE TO HAVE THERMOMETERS IN ALL COOLING UNITS TO MONITOR THE ATTAINMENT OF FOOD PRODUCTS IN THE COOLERS.
- THE INSPECTION WAS DONE RIGHT BEFORE THE ESTABLISHMENT OPENED FOR BUSINESS. ALL CONTAINERS THAT HAVE FOOD MUST BE PUT AWAY IN A COOLING UNIT AND ALL FOOD CONTAINERS AND EQUIPMENT MUST BE PROPERLY CLEANED AND SNAITIZED BEFORE CLOSED OF BUSINESS.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/08/2014 | 69 |
- 229.163 (e) hands and arms. 229.163 (h) (6) wash as needed. During the inspection, no employee washed there hands. Also, there is only one handsink in the kitchen and the handsink is not being used for employees to wash there hands. If employees wash there hands then it was said (from the manager) they wash their hands in the 3 compartment sink. Do not wash hands in the 3 compartment sink, only in the designated hand station.
- Ensure there is a manager that has taken the food manger course. There must be a certified food manager at all times during hours of operation.
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02/17/2014 | 93 |
- 229.164 (a) - Honestly presented. Food must be honestly presented, safe and unadulterated. Numerous of meat products is being stored in a single use plastic bag. These plastic bags is not made and shall not be used to store raw meat products as it specifically notated on the bag itself. In the walk-in cooler there is multiple of plastic bags used to store meat products and the plastic bags are ripped, torn, and most of the meat products have frost bite. In addtion, the paper box that the meat comes should not be used as a storage bin for meat products. During the inspection, the meat was stored in a plastic bag then stored in the paper box in which frozen blood was stuck to the plastic bag and the box.
- Beef, chicken, and pork products must be stored seperate to deter cross contamination.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Repair towel system so that clean towels are available to users.
- Ensure to clean all food contact surfaces throughout the kitchen. Better sanitation methods needs to improve.
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09/16/2013 | 86 |
- Chicken and Beef was stored at room temperature since last night to thaw. Temperature read at 52F. Proper thawing procedures is to thaw meat/chicken products in a refrigerator overnight or cold running water.
- Beef and Chicken products must not be stored in the same stroage container to deter cross contamination.
- Someone must be a certified food safety manager at all times during hours of operation.
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04/24/2013 | 88 |
- Provide that employees wash hands when changing stations or tasks in the kitchen area. (Observed employees moving from station to station without washing hands.)
- Provide that all hand wash station in the kitchen area are equipped with soap and towels.(No towels at the hand wash station in the kitchen area.)
- Provide that all dead insects in the kitchen area are removed and the area cleaned and sanitized. (Dead insects observed around the older pieces of equipment no longer in use.)
- Provide that all food contact surfaces are cleaned and sanitized. (Shelves in the walk-in refrigeration and freezer units need to be cleaned and sanitized to remove food debris between plastic shelves.)
- Provide that all food contact utensils are stored in a clean location. (Utensil stored between equipment in the kitchen area at time of inspection.)
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10/18/2012 | 87 |
- Provide that employees wash hands when changing stations or tasks in the kitchen area. (Observed employees moving from station to station without washing hands.)
- Provide that all food items stored in the refrigeration units are properly storage in packages, covered containers, etc.
- Provide that dead insects are removed from the kitchen area. (Dead roaches observed where non-working kitchen equipment is stored in the kitchen area.)
- Provide that the Three Compartment sink can reach a minimum temperature of 120F and above.(Measured at 109F at time of inspection.)
- Provide that all refrigeration units have an accurate and calibrated thermometer. (No thermometers in the reach-in coolers across from the grill area.)
- Provide that the pest control cans are removed from the kitchen area. (Raid can observed in the kitchen area stored on water heater at time of inspection.)
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01/17/2012 | 80 |
- designate an area for employees food and drinks,separate from food use in establishment.
- Discontinue stored food in open cans.
- Foods not protected by storage in packages, covered containers, etc.Vegetables in top of raw chicken.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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08/30/2011 | 78 |
- Designate an area for employees personal Items.
- Discontinue stored food in open cans.
- Discontinue stored utensils for serving rice in standing water. Foods not protected by storage in packages, covered containers, etc.
- Store toxic items below and away from food areas, remove all poisonous items from food areas Pesticide applied is not used to protect required items.
- One employee must be food manager certified in every shift.
- Clean all floor drains. Full of food debris
- Walk in cooler without a permanently affixed thermometer.
- Equipment used in storing food inside reach-in cooling units not properly cleaned.Clean and sanitize microwaves.
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01/25/2011 | 70 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.
- 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.
- Employee using tobacco or found with evidence of tobacco use while in the food service line.
- discontinue stored utensils in standing water.---flies trap must be moved from food prep area.-----fried chicken in line with flies inside.
- . 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.
- FLIES AND GNATS PRESENT AT THE MOMENT OF INSPECTION.
- Clean food contact surfaces.SCOOP FOR BULK ITEMS,MICROWAVES. DISCONTINUE STORED KNIFES BETWEEN EQUIPMENT,
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06/30/2010 | 73 |
- Employee found drinking from an open cup while in the food service line.
- Label is absent and descriptive statement. Properly label all bulk containers with contents in storage area.
- Employee using tobacco or found with evidence of tobacco use while in the food service line. FOUND EVIDENCE OF TOBACCO USE IN COMMON AREA/WALK WAY-DOOR OPEN TO KITCHEN.
- Employees observed not washing their hands and exposed portions of the arms before and between tasks. NOT ONE EMPLOYEE WASHED THEIR HANDS THE ENTIRE TIME OF THE INSPECTION. (TOUCHING RAW FOOD AND DOOR HANDLES,ETC.)
- Unapproved containers used for food storage or service. ONCE BULK ITEM BAG IS OPENED IT MUST BE TRANSFERED TO AN EASILY CLEANABLE CONTAINER THAT IS IN GOOD REPAIR AND NON-ABSORBANT.
- DISCONTINUE USE OF TIN CANS AS A STORAGE CONTAINER FOR FOOD ITEMS. ONCE THE PRODUCT IS OPENED IT MUST BE TRANSFERED TO A SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT CONTAINER. DO NOT STORE FOOD IN TIN CANS.
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A GOOD MANAGERS CERTIFICATION PRESENT WITH HEALTH DEPARTMENT CERTIFICATION.
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01/04/2010 | 82 |
| No violation noted during this evaluation. | 01/09/2009 | 79 |
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