- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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12/03/2015 | 96 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means. Make rear exit door self closing and tight fitting.
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08/10/2015 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- 229.165 (m) (1) (A)not clean. Ice Scoop stored on top of ice machine. Clean and sanitize the scoop. Place in a clean and sanitized container, or handle up in ice.
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05/15/2015 | 94 |
| No violation noted during this evaluation. | 01/13/2015 | 100 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.164 (r) (1) (A) labeled properly. Labelon item for sale as self-service not labels with Manufacture's location, city State and zip code. Do not sell items without proper label information. Remove this item from sales.
- 229.164 (o) (6) (B) (ii). 41 degrees or less. Potentially Hazardous food not at required temperature in walkin cooler. Discuss PHF and have unit repaved.
- 229.165 (l) (1) (B)not calibrated. Thermometer in walk-in reading 10 degrees colder than actual. Provide for an accurate thermometer hr walk-in.
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08/04/2014 | 85 |
- 229.168 (c) (1) toxics stored. Sanitizer spray bottle above food items. Store toxic chemicals away from or below food areas (storage/preparation) by spacing or partitioning.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Place a hose connection vacuum break onhose connection.
- 229.164 (t) (4) by body / discharges. Non handled cups used to dispense food from bulk and prepped foods. Ths method of dispensing alows the hand contact portion of cup to be confused alowingbody fluid contact with food.
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03/07/2014 | 89 |
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Place a hose Connection Vacuum breaker on all hose connections.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. house flies. Eliminate the presence of insects by using any approved means.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, Cleaning Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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10/30/2013 | 79 |
- PROVIDE PAPER TOWELS AT HANDSINK LOCATED BY THE MECHANICAL DISHWASHER.
- DO NOT USE SINGLE SERVICE ITEMS AS FOOD SCOOPS. USE ONLY FOOD APPROVED SCOOPS WITH HANDLES. OBSERVED A STYROFOAM CUP BEING USED AS A SCOOP IN THE SALSA CONTAINER. - ITEM CORRECTED ON SITE.
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04/17/2013 | 94 |
- Please ensure proper hygenic practices and employees are not drinking in the food prep area.
- Please ensure proper handling of ready-to-eat (RTE) foods. Found employees were not following proper procedure before bare-hand contacting of RTE foods. Also, the establishment does not have the required supporting documentation for bare-hand contact with RTE foods. Ready-to-eat food means food that is in a form that is: I. Edible without additional preparation to achieve food safety; II. Is a raw or partially cooked animal food and the consumer is advised; and III. May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. The establishment has been provided with the regulatory clarification packet for bare-hand contact with ready-to-eat foods. Be sure to follow the directions found in the regulatory clarification packet to avoid re-inspection fees.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in walkin cooler with 8 and 9 day labeled expiration dates
- Please ensure toxic items are properly labeled. Found a bucket of cleaning solution not labeled.
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07/27/2011 | 85 |
- Please be sure to perform a proper and adequate handwash between tasks. Gloves shall also be changed between tasks and a handwash shall be performed before placing gloves on hands. Found employee wearing gloves changing work stations without a proper handwash.
- Please ensure food contact surfaces are clean to sight and touch. Please ensure that inside of ice machine is cleaned and mold is removed.
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03/22/2011 | 93 |
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING(ex. After any possible contamination of hands/gloves;Before open food handling;GLOVES HANDWASH
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE 7 DAY MAXIMUM USE BY;COOK/PREP/THAW DATE COUNTS AS 1ST DAY(ex. Deli Meat prepared 11/14/09************MAXIMUM 7 DAY USE BY DATE =11/20/09;(PREPPED CHEESE/CHILI/COLD CUTS/GREEN BEANS ETC.)
- PLEASE USE SANITIZING BUCKETS WITH CLEAN TOWELS/ 50-100PPM BLEACH TO CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES(COUNTERTOPS/PREP TABLES/CUTTING BOARDS ETC.)*******************LET SURFACE AIR DRY BEFORE FOOD PREPARATION****************************
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11/16/2009 | 89 |
| No violation noted during this evaluation. | 12/02/2008 | 93 |
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