- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Supply each handwash station with soap (kitchen hand sink).
- Observed two unlabeled spray bottles in the establishment. Ensure all spray bottles are properly labeled with the proper name of their chemical contents.
- Ensure the ice machine is cleaned on a regular basis to prevent mold/mildew growth.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation. COS: CFM arrived during inspection.
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01/28/2016 | 84 |
- MUST LABEL WITH DATE ALL PREPARED FOODS WHEN ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT ON DUTY.
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09/10/2015 | 93 |
- ALL PREPARED FOOD ITEMS IN REFRIGERATOR STORAGE MUST BE MAINTAINED COVERED/PROTECTED TO PREVENT CROSS CONTAMINATION.
- ALL PREPARED FOOD ITEMS MUST BE DATE MARKED AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- MUST REPAIR FAUCETS TO KITCHEN EMPLOYEE HAND WASHING SINK TO ALLOW FOR FREQUENT USE.
- MULTIPLY GNATS OBSERVED IN AREA OF SOFT DRINK SYRUP STORAGE.
- PERSONNEL LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
- A ONE INCH AIR GAP IS NEEDED BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
- MECHANICAL DISHWASHER NOT SANITIZING - CONCENTRATION READING BELOW 50 PPM (CHLORINE).
- BOTH WALKIN REFRIGERATORS NOT MAINTAINING STORED FOOD PRODUCTS AT OPTIMUM TEMPERATURE OF 41'F OR LOWER...MUST THEREFORE BE IMMEDIATELY SERVICED/REPAIRED, ETC IN ORDER THAT THEY BE CAPABLE OF MAINTAINING ALL STORED PRODUCTS ALWAYS AT 41'F AND LOWER.
- NEED CLEANING OF REFRIGERATOR/WALKIN SHELVING, OTHER EQUIPMENT - STOVES, OTHER SHELVING SURFACES, ETC.
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06/12/2015 | 69 |
- ALL PREPARED FOOD ITEMS ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS MUST BE DATE MARKED AS TO DATE INITIALLY ENTERED INTO REFRIGERATOR.
- MUST REPAIR ALL EMPLOYEE HAND PAPER TOWEL DISPENSERS TO ALLOW FOR THEIR PROPER USE.
- A ONE INCH AIRGAP NEEDED BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
- MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE IN ORDER THAT IT BE CAP-ABLE ODF SANITIZING AT A CHLORINE/WATER CONCWENTRATION OF NO LESS THAN 50 PPM. - IN THE MEANTIME MUST RESORT TO USE OF THREE COMPARTMENT SINK FOR WASHING, RINSING AND SANITIZING.
- FOOD MANAGER CERTIFICATION NEEDED FOR MANAGEMENT ON DUTY.
- RAPID COOLING OF PREPARED FOODS SHOULD BE CONDUCTED WITH USE OF ICE BATHS AND SOON AFTER INTRODUCED INTO REFRIGERATORS FOR COMPLETE COOLING TO 41'F ALL WITHIN 6 HOURS.
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02/03/2015 | 79 |
- MUST FURNISH EMPLOYEE HAND WASHING SINK IN MEAT CUTTING ROOM WITH HAND SOAP AND HAND PAPER TOWELS AT ALL TIMES.
- ALL STORED POTENTIALLY HAZARDOUS FOOD IN BACKROOM WALKIN REGISTERING AN INTERNAL TEMPERATURE OF 44'F - THESE MUST REGISTER 41'F OR LOWER AT ALL TIMES - SEE ITEM #15 BELOW.
- MUST DATE MARK ALL PREPARED FOOD ITEMS AS TO DATE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- MECHANICAL DISHWASHER NOT SANITIZING - MUST NOT USE UNTIL SERVICED AND CAPABLE OF SANITIZING AT NO LESS THAN 50 PPM [CHLORINE] - USE THREE COMPARTMENT SINK FOR TIME BEING.
- ALL PERSONS LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE.
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07/17/2014 | 82 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- Rodent dropping is eveident in one of the storage trays.
- Ensure to clean and sanitize containers used to store food equipment. Clean all reach-in coolers. Alot of unwanted food debris and trash in within the reach-in coolers. Ensure to clean inside the ice maker machine. Mold and mildew is evident inside the ice maker machine.
- PERSONS LEFT IN CHARGE WHILE MANAGER IS OUT MUST ALSO BE IN POSSESSION OF FOOD MANAGER CERTIFICATION.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer in all reach-in coolers to monitor that attainment of food products.
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01/02/2014 | 85 |
- MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED, PROTECTED WHILE STORED IN REFRIGERATORS.
- MUST DATE MARK ALL PREPARED FOOD PRODUCTS AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE AND SO AS NOT TO USE FOR CONSUMPTION BEYOND SEVEN DAYS OF DATE MARK.
- MUST ELEVATE ICE MACHINE DRAIN PIPES ONE INCH ABOVE FLOOR DRAIN TO ALLOW FOR BREAK BETWEEN FOOD SOURCE AND SANITARY SEWER.
- PERSONS LEFT IN CHARGE WHILE MANAGER IS OUT MUST ALSO BE IN POSSESSION OF FOOD MANAGER CERTIFICATION.
- MUST REPAIR HOT WATER FAUCET TO MEAT CUTTING ROOM EMPLOYEE HAND WASHING SINK TO ALLOW FOR PROPER USE.
- MUST FURNISH MEAT CUTTING ROOM EMPLOYEE HAND WASHING SINK WITH HAND SOAP AT ALL TIMES.
- GREENISH LIQUID IN UNMARKED CONTAINER LOCATED IN HARDWARE STORAGE ROOM MUST BE LABELED AS TO CONTENTS.
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05/03/2013 | 77 |
- 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.
- 229.168 (d) (2) (C) restricted use pesticide. Can of spray insecticide labeled for Non-food use. Remove all toxic items not approved for use in a food establishment.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means or a license pest control company.
- 229.164 (f) (2) (A) (iv) not covered. Cooked potatoes uncovered and stored under raw shelled eggs. Cover items placed in cold hold to prevent contamination. Use the following to prevent cross contamination: store food in the following ascending order poultry, Beef, pork, fish and ready-to-eat. When possible store cooked separately from raw, Other wise store cooked items above raw.
- . 229.166 (g) (4) hose attached. There is no backflow preventer present on hose connection. Provide for adequate backflow prevention device, hose connection vacuum breaker , on hose bibbs.
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12/18/2012 | 83 |
- 229.164 (r) (1) (A) labeled properly. Label missing quantity of contents. Baked goods sold self service with and the establishment name and phone number. No address informaton no ingredient information. Properly label case with establishment information, provide ingredients for customers
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label information is missing list of ingredients in proper order including a declaration of other additives. Label is absent and descriptive statement. Food packages must be labeled as specified in law.
- 229.165 (g) (2) (A)3 comp sink. No sanitizer used. Provide a compartment in the three compartment with sanitizer of the appropriate level.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date label all processes foods places in cold hold greater than 24 hour with the date placed in cold hold. Discard after 7 days.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Place backflow preventers on all hose bibs in the kitchen area. Hose connection vacuum breaker
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
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04/30/2012 | 74 |
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. 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.(Observed employees not washing thier hands after moving from several kitchen duties to another while handling potentionally hazardous food.)(Observed employees not washing thier hands after putting on a new pair of gloves.)
- Observed employees personal drinks stored with potenionally hazardous food.
- Post most recent graded inspection report in customer view.
- A Certified Food Manager must be present during business hour's.
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10/31/2011 | 86 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. DO NOT PLACE RAW SHELLED EGGS ABOVE SALSA. PLACE ON BOTTOM-MOST SHELF.
- 229.165 (m) (1) (A)not clean. EVIDENCE OF MOLD IN ICE MACHINE. CLEAN AND SANITIZE REGULARY AS DISCUSSED IN BETWEEN SERVICE CLEANING.
- BRING RAW CHICKEN BREAST INTO REFRIGERATED PREP UNIT JUST BEFORE LUNCH BEGINS AND STACK IN SINGLE LAYER TO MAINTAIN 41F OR BELOW. REPLENISH AS NEEDED.
- 229.164 (t) (4) by body / discharges. CONDIMENT SIZED BOWL SITTING IN BULK SALSA. REPLACE WITH A LADEL OR UTENSIL WITH A HANDLE THAT WILL NOT SIT INSIDE SALSA.
- 229.165 (m) (1) (A)not clean. EVIDENCE OF MOLD IN SODA NOZZLES. WASH, RINSE AND SANITIZE DAILY JUST AS YOU WOULD DISHWARE AND UTENSILS
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05/18/2011 | 88 |
- PROVIDE ADDITIONAL STAFF FOR MORNING SHIFT WHO IS FOOD MANAGER CERTIFIED.
- 229.165 (h) (2)thermometer available. MISSING THERMOMETER IN PREP COOLER BEHIND FRYER. PROVIDE AT ALL TIMES.
- 229.165 (q)food contact not sanitized. PROVIDE HOLDER FOR ICE SCOOPS AT MAIN ICE MACHINE AND SODA DISPENSER. DO NOT LEAVE HOLDER IN ICE.
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01/18/2011 | 91 |
- Please provide that all bulk bens are labeled with a descriptive statement.(No labeld on bulk bens: Rice, Beans, Lettuce...etc.)
- Please provide all handwash stations have soap and towels.(No towels at handwash station in kitchen area.)
- Please provide that all toxic items are stored away from food preparation.(Hydrogen peroxide Bottle with First Aid Kit stored in food preparation area.)
- Please provide that all food contact surfaces are in good repair.(Cutting boards are extremely damaged and need replacement.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machine has large amounts of mold on inside of machine.)
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03/18/2010 | 87 |
- Employee did not have soap at handsink for proper handwashing to be completed.
- Employee found drinking from an open cup while in the food service line.
- Bulk containers in storage area must be properly labeled with contents. A few are labeled but majority are not labeled.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. **Provide the Health Dept. with documentation that all employees were versed in the proper hand washing procedures for handling ready to eat foods (RTE). All employees must sign their names to a list to be given to Health Dept.
- Walk in Cooler with veggies and beer also has milk and chicken stored at a temperature of 54 degrees. Chicken in cooler was at 44 degrees. Need to move all potentially hazardous foods to a cooler maintaining a 41 degrees temperature.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. ** Hand sink was blocked by a white container inside, which did not allow employees to have access to sink.
- No soap at the hand washing sink.
- Evidence of insects observed. **Treat for gnats in wait staff drink station and german roaches seen at 3 compartment sink.
- Chemical materials used on food contact surfaces do not meet requirements. **Towel sanitizer used to clean work area was at 200ppm. Bleach must be between 50-100ppm.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. **No sanitizer is being detected on PH papers. Establishment must stop use of dishwasher until such time concentration is restored. USE THE 3 COMPARTMENT SINK UNTIL MECHANICAL DISHWASHER IS FIXED.
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION.
- Hand sink is not providing adequate hot and cold water under pressure for employees to wash hands properly. Fix leak at handles. When water is turned on water comes out of handles.
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09/09/2009 | 60 |
| No violation noted during this evaluation. | 03/12/2009 | 93 |
| No violation noted during this evaluation. | 07/15/2008 | 77 |
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