| No violation noted during this evaluation. | 01/12/2016 | 100 |
| No violation noted during this evaluation. | 09/08/2015 | 100 |
- Discontinue using worn wares for direct food contact: butcher block at carving stations, cutting boards at salad area, cutting boards at meat area, dessert area prep boards
- Reach in cooler at batter station is missing interior cover
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04/15/2015 | 97 |
| No violation noted during this evaluation. | 10/21/2014 | 100 |
| No violation noted during this evaluation. | 02/20/2014 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed a knife stored in hand sink located near ware washing area. Ensure hand sinks are used for hand washing only and not for placing utensils in. Corrected on site.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared items in refrigerators with prep date only. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days and the prep day will count as day 1.
- Observed trays being used to store clean wares soiled with food debris. Ensure trays are clean to sight and touch while storing clean wares. Corrected on site
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07/24/2013 | 89 |
- 229.165 (m) (1) (A)not clean....dishmachine, especially on the top is dirty....
- 229.165 (r) (3) (D)no sanitization....heat sanitization not reaching the minimum temperature of 160F...checked with QC heat strips and the manager's lollipop heat thermometer....establishment will manually sanitize until dishmachine can sanitize properly...
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05/15/2012 | 94 |
- Slice tomatoes, hard boiled eggs, cottage cheese, and cheddar cheese on the service line were at temperatures between 46-53 degrees F. The manager on duty indicated that these items were removed from temperature control at 11 am this morning. These items may be served until 3 pm today; after 3 pm leftover said food must be discarded. Potentially hazardous food must be kept below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep or when time is being used as a public health control.
- Sliced tomatoes and egg whites in a food prep area were 67 degrees F. Employees indicated that these items were removed from temperature control at 10 am this morning and discarded these items.
- Observed employees fail to wash hands and change gloves between cleaning counters and handling food. Employees must wash their hands whenever they change tasks.
- Ch 13, Art II, section 13-26 Display permit. The most recent graded health inspection was not posted in public view. Post a copy of this inspection in public view immediately.
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03/15/2011 | 88 |
- Cheesecake and other cream filled desserts on service line were at a temperatures of 60 degrees F. The manager on duty indicated that these items had been out since 3 pm. Establishment may serve these items until 7 pm today; at 7 pm any items left over must be discarded. Potentially hazardous food must be kept below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep or when time is being used as a public health control.
- 229.163 (h) (6) wash as needed. Observed employees not washing hands between cleaning soiled food contact surfaces and handling raw and ready to eat food, and between grabbing items from refrigeration units and handling food. Employees must remove gloves and wash hands whenever they change tasks that could lead to the contamination of exposed food, clean equipment and utensils, and single service and single use articles.
- Cooked onions inside a reach in refrigeration unit were at temperatures between 50-67 degrees F. An employee indicated that these food items had been in unit since 9 am this morning. Employee voluntarily discarded these onions. Potentially hazardous food must be kept below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- 229.165 (d) (1) (B)free of breaks, cracks. Several mixing bowls, food containers, and trays were not free of cracks, breaks, and other similar imperfections. Repair or replace these items within 10 days.
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11/03/2010 | 88 |
- Observed Non PH foods in walk in cooler with expired date label. Discarded food items. Follow HACCP Plan of labeling correctly all food stored in WIC.
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03/03/2010 | 96 |
| No violation noted during this evaluation. | 12/19/2008 | 96 |
| No violation noted during this evaluation. | 04/16/2008 | 100 |
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