| No violation noted during this evaluation. | 02/29/2016 | 100 |
- Use effective means of pest control for gnats- basement and roaches-
- Replace or repair broken/chipped wares: coffee ice/food containers
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07/14/2015 | 94 |
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.* Ladies rest room hand sink does not have hot water at time of inspection
- Discontinue using cracked/broken equipment- tea dispenser/brewer machine is broken and holder for bagged tea is not in good repair.** Mold inside ice machine
- Post most recent scored inspection report- posted report from 2013.
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11/03/2014 | 90 |
- Employee did not wash hands between cleaning duties (such as sweeping floors) and returning to food prep duties.
- hot water must be available in rest room sink
- Storing toxic next to food items under front self service soda/ketchup counter
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01/09/2014 | 90 |
- Ensure all raw animal products are properly stored. (Raw shelled eggs stored above other ready to eat food items.)
- Ensure all drainage systems are properly functioning. (Drainage system at three compartment sink next to ice machine had sewage backup at time of inspection.)
- Ensure all licenses and inspection reports are posted in public view. (Licenses and last inspection report were not posted at time of inspection.)
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05/23/2013 | 90 |
- 229.163 (f) (2) (B) rinse clean warm H2O....use warm water too...
- 229.165 (m) (1) (A)not clean...please clean inside of back room ice machine...
- 229.167 (p) (11) (C)insects/pests not minimized....live roach seen in basement...please call pest control...
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12/12/2011 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed a dirty rag being stored inside one of the hand washing sinks. Hand washing sinks are to be used for hand washing only.
- Employees observed improperly handling ready to eat food with bare hands. Employees were performing one hand wash, drying hands, and then applying an alcohol based hand sanitizer to hands prior to handling ready to eat food with bare hands. Employees must perform a double hand wash, dry hands, and then apply an alcohol based hand sanitizer prior to handling ready to eat food with bare hands.
- 229.164 (o) (9) (A) (i) Time Only. Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of ready to eat potentially hazardous food items. However, employees are not consistently marking or identifying the time food is removed from temperature control. Employees must ensure that ready to eat potentially hazardous food is marked with a discard time or time that the item was removed from temperature control if time only is going to be used as a public health control.
- One of the hand washing sinks in the kitchen and the hand washing sink in the men's restroom did not have access to hot water that was at least 100 degrees F. Repairs and/or modifications must be made to these sinks so that they have access to hot water that is at least 100 degrees F within 10 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed flies in the kitchen and a significant amount of gnats in the basement. Eliminate the presence of insects by using any approved means.
- 229.165 (k) (14) (C) quat solution. The quaternary ammonium solution in the 3 compartment ware washing sink was too concentrated. Ensure that the quaternary ammonium solution used to sanitize food contact surfaces is at a concentration recommended by the manufacturer.
- 229.165 (r) (3) (D)no sanitization. The mechanical dishwasher was not effectively sanitizing food contact surfaces. Until the unit is repaired or replaced wash all dishes in the 3 compartment ware washing sink.
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05/04/2011 | 79 |
- Observed eggs sitting in a container above the griddle. The eggs were at a temperature of 56 degrees F. Potentially hazardous food items must be kept at 41 degrees F or lower when being cold held. The only exceptions are when the food item is in the process of cooking, cooling, prep, or when time is being used as a public health control.
- Observed an employee crack raw in shell eggs and then take food from a reach in refrigerator, remove it from package and put it on griddle. Employee failed to wash hands between these tasks. Food employees must wash hands between tasks that can lead to the contamination of food, clean equipment and utensils, and other food contact surfaces.
- Observed several gnats in the basement near the soda syrup boxes. Eliminate the presence of insects by using any approved means.
- The most recent graded city health inspection report was not posted in public view. Post this inspection report in public view immediately.
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05/18/2010 | 85 |
- Stores policy is to wear gloves when handling RTE foods....not doing so at the time of this inspection...
- Keep items (trays)elsewhere so one has easy access to the handsink...
- Please clean the walkin refrigerator and walkin freezer....remove food off the floors...
- Please provide hot water that is at least 100F at all handsinks especially the play area handsink.....3 compartment sink is ok barely (must be 120F...temped at 117F)
- Hot water at the 3 compartment sink must be at least 120F (checked it at 117F)....no hot water at the play-area handsink-please fix....all handsinks not meeting 100F-please fix...
- 1 live roach seen in basement....many dead roaches seen also....
- please fix leaking toilet in the men's room.....play area toilet ok to use...
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10/14/2009 | 76 |
| No violation noted during this evaluation. | 08/22/2008 | 80 |
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