- Observed a drink (with a lid and straw) on the pie prep table. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
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12/11/2015 | 96 |
- Eliminate the presence of insects (fruit flies) by using any approved means.
- Use food establishment approved chemicals per a licensed pest control company.
- Label and properly store first aid kit.
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09/18/2015 | 94 |
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Clean the dish racks
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04/17/2015 | 94 |
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to outside faucet with a hose attached.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority. Gloves will be used for the meantime.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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01/20/2015 | 89 |
- Potentially Hazardous food (PHF) not at required temperature in walk-in cooler. Do not store PHF in walk-in until it is able to hold foods ate 41F or below.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
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11/18/2013 | 91 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw shell eggs in shelf under vegetables and ready-to-eat foods in the cooler/s.
- Potentially Hazardous food not at required temperature in walk-in cooler. Do not store potentially hazardous foods in walk-in cooler until it is able to hold foods at 41F or below. Transfer dairy products and eggs just purchased but stored in WIC. Continue to ice down raw meats until cooler is repaired.
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07/26/2013 | 91 |
- 229.168 (h) (1) restricted use pesticides. **Observed Store bought pesticides not safe for use near food items in the ware washing room. Owner stated it was placed in the establishment by mistake. Advised all pesticides must be approved to be used near food and in commercial kitchens prior to their use. A professional pest control company is solely recommended to apply pesticides.** Item in question was removed immediately.**
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08/13/2012 | 97 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. ** Observed Multiple hot holds (fried catfish, steak, mashed potatoes) at 119F. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. ** Observed gravy over 24 hrs old without a consume by date.** Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (h) (3)thin probe available. Have a readily accessible thermometer. ** Observed no use of thermometer to measure food temperture and no thermometer in coolers.**
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10/31/2011 | 88 |
- Mop sink is to be used for disposing of dirty mopwater only. Not for pre-washing pots and or pans.
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04/28/2010 | 96 |
- Please assure that the chlorine solution is between 50-100ppm....please obtain chlorine test strips to check the chlorine concentration...
- At least one person at all times, must have Food Managers Certification when the establishment is open...Gave handout...
- Clean the vent hood above the stoves so grease does not drip on foods....
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08/14/2009 | 91 |
| No violation noted during this evaluation. | 02/14/2008 | 100 |
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