| No violation noted during this evaluation. | 11/03/2015 | 97 |
- Evidence of insects observed. Ensure cleanup of insect debris. Last visit from Terminix 4/2/15.
- Ensure all cold-hold units have thermometers.
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05/05/2015 | 94 |
- Equipment used in storing food not cleaned around ice cream machine, door handles and shelving in reach-in units, coffee station.
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11/03/2014 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Food employees must consume drinks in designated areas away from the food prep.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to all coolers storing potentially hazardous foods.
- 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.
- 229.166 (f) (4) air gap 2x. Provide an air gap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe (for soda dispenser and ice maker in kitchen).
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06/04/2014 | 85 |
| No violation noted during this evaluation. | 07/15/2013 | 100 |
- Observed 2 drain pipes at the mop sink that do not have an air gap between the top of the drain and bottom of the pipe. Ensure there is an air gap between the top of the drain and bottom of the pipe that is at least 2x the diameter of the pipe.
- Observed food debris on trays where single service items (wax paper wrappers) are stored on food line. Ensure the surfaces where single service items are stored is clean to sight and touch and food debris is eliminated as needed. Corrected on site
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11/08/2012 | 94 |
- Mold was observed on the surface of the ice machine. All food contact surfaces should be cleaned and sanitized.
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05/30/2012 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Air gap between water supply and plumbing fixture must at least 1 inch. Diameter of air gap between water supply and plumbing fixture must be at least twice the diameter of the water supply inlet.
- 229.167 (e) (3) (A) no towels. Hand wash station in the back of kitchen next to office has no paper towels. Replace the towel dispenser with a new towel roll.
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12/12/2011 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed employee using handsink to wash equipment.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- 229.166 (f) (4) air gap 2x. Air gap between water supply inlet and plumbing fixture is the same diameter as the water supply inlet. Air gap between water supply inlet and plumbing fixture is 1/2 inch. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe. Spray nozzle in three compartment sink, is hanging low inside sink well. Spray nozzle needs to be lifted higher out of sink well, to provide a proper air gap.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items away from food and other items needing protection by spacing or partitioning. Cleaners stored directly above fry baskets, and spray cleaners stored directly over food dips.
- No Heimlich poster posted.
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02/08/2011 | 82 |
- Employee drinks require a lid and a straw.
- Provide for thermometers to be stored in all reach in coolers where PHF is stored.
- Hot water at the three compartment sink must readily reach 120 degrees F. Max temperature was 116 degrees after 3- 4 minutes of running.
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10/20/2009 | 90 |
| No violation noted during this evaluation. | 02/05/2009 | 97 |
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