- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Observed pitcher of water sitting inside of HWS.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for Fly's. Establishment does have a licensed pest control.
- Ch 13, Art II, section 13-26 Display permit. Current copy of most recent Health Inspection Report, must be posted for customer view.
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11/09/2015 | 90 |
- 229.166 (f) (2) (A)HWS>100F. All HWS's must reach at least 100F Degrees. HWS, at front counter only reaching 90F Degrees.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for Fly's in establishment.
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05/29/2015 | 93 |
- 229.166 (c) (3) hot water sufficient. All HWS must have working hot water, must reach at least 100F Degrees or higher. HWS near front of kitchen, only reachs 89F Degrees.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for Fly's in back of kitchen.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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10/03/2014 | 90 |
- 229.164 (o) (9) (A) (iv) written records. Establishment pre-makes pizzas, then places them inside WIC, for storage. During todays visit, observed several racks of pizza pre-made. Sitting near prep-table at room temperature 71F Degrees. Advised establishment to follow their written procedures.
- 229.166 (c) (3) hot water sufficient. All HWS must have hot water that reaches at least 100F Degrees. Hot water at one HWS only reaches 83F Degrees.
- Ch 13, Art II, section 13-26 Display permit. Current copy of previous inspection report must always be posted for customer view. Curretnly establishment has an older inspection report posted, and not most current.
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04/21/2014 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or place utensils inside of HWS. HWS is not for storage or washing of items. Spoon sitting inside of sink well.
- 229.166 (f) (2) (A)HWS>100F. Water at HWS in front of store, only reaching 91 degrees Fahrenheit. Should reach 100 degrees.
- 229.168 (c) (1) toxics stored. Observed cleaners being stored directly over spices. Do not store chemicals over food products.
- 229.165 (h) (2)thermometer available. All coolers with PHF food must have a thermometer inside.
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10/01/2013 | 86 |
- 229.166 (g) (4) (B)backflow preventer. Establishment must install a backflow preventer at mopsink, where hose is attached to water nozzle.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed in back room.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside, must have thermometer.
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04/01/2013 | 84 |
- PROVIDE WORKING VACUUM BREAKER (BACKFLOW PREVENTION DEVICE) AT MOP SINK. CORRECT BY NEXT ROUTINE INSPECTION.
- PROVIDE THERMOMETERS FOR THE FRONT DISPLAY COOLER (RANCH DRESSING) AND THE COLD HOLD COOLER (CHEESE/PIZZA SAUCE).
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08/22/2012 | 93 |
| No violation noted during this evaluation. | 11/28/2011 | 100 |
| No violation noted during this evaluation. | 03/08/2011 | 100 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. Post current valid permit in the establishment.
- 229.163 (f) (1) 20 seconds. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/or hands were soiled. 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.
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09/07/2010 | 90 |
- FRONT HANDWASHING SINK IS NOT WORKING PROPERLY AT THE TIME OF THE INSPECTION. HAND SINK MUST BE OPPERATIONAL WITH HOT AND COLD RUNNING WATER TO SINK.
- Hand wash station has no paper towels.
- Toxic chemicals not used as directed by law. TOWEL SANITIZER IS AT TOXIC LEVELS (200Parts Per Million).
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION PRESENT.
- FOR MANUAL WAREWASHING: 1. WASH (WATER AND SOAP) 2. RINSE (WATER) 3. SANITIZER (BLEACH OR QUAT WITH WATER MIXTURE). AN EMPLOYEE WASHED AND RINSED A PIECE OF EQUIPMENT WITHOUT SANITIZING IT.
- DATE MARK ALL DRESSINGS "TO GO" CONTAINERS.
- CURRENT FOOD LICENSE MUST BE POSTED IN VIEW TO PUBLIC AS WELL AS YOUR LATEST FOOD INSPECTION REPORT.
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01/04/2010 | 77 |
| No violation noted during this evaluation. | 02/04/2009 | 92 |
| No violation noted during this evaluation. | 06/09/2008 | 86 |
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