| No violation noted during this evaluation. | 09/11/2015 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand Contact....manager states their policy for handling ready to eat foods is to wear gloves...observed one employees not following policy (salads)...
|
04/10/2015 | 96 |
- 229.165 (m) (1) (A)not clean....large can-opener...COS
|
09/18/2014 | 97 |
- 229.167 (e) (2) no soap.
- Ch 13, Art II, section 13-26 Display current permit.
|
06/13/2014 | 100 |
| No violation noted during this evaluation. | 07/29/2013 | 100 |
| No violation noted during this evaluation. | 11/13/2012 | 100 |
- 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. 229.163 (h) (8) before gloves.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Post most recent graded inspection report in customer view.
|
07/26/2012 | 89 |
- observed employee's personal drink stored with in use and outgoing food product.
- 229.168 (c) (1) toxics stored. 229.168 (a) toxics not labeled.
- A Certified Food Manager must be Present during business hour's.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice and drink's inside front designated handwashing sinks.)
|
03/23/2012 | 90 |
- A Certified Food Manager must be present during business hour's.
|
12/16/2011 | 97 |
- A Certified Food Manager must be present during business hour's.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed coffee that was poured inside one of the designated handwashing sink's).
- A Certified Food Manager must be present during business hour's.
|
09/21/2011 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed evidence of drink's being poured inside one of the front kitchen's designated handwashing sink.)
- (Observed cutting knife stored between prep unit.)
|
07/05/2011 | 93 |
- Observed a dirty glove on top of one of the food cutting board.
- 229.166 (i) (1) (A)HWS not accessible. At the time of inspection there was a laundry holder blocking adequate access to the hand washing sink.
- Observed several open cup's of Water.
- A Certified Food Manager must be present during business hours.
|
04/05/2011 | 93 |
- Ensure that potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 F to 41 F within the next 4 hours. Use shallow pans, ice baths, and/or periodic stirring to cool food within time and temperature limits. Observed crab bisque cooked previous day in large square container at 53 degrees F.
- Handsinks may be used for handwashing only. Do not rinse dishes, utensils, rags, dump drinks or conduct anything other than handwashing in handsinks. Observed food debris in hand sinks in prep area and kitchen and water pitcher in hand sink in prep area.
- Handsinks may be used for handwashing only. Do not rinse equipment, utensils, rags or dump drinks in handsink. Observed coffee or tea stains in handsink. Clean and sanitize handsink and use only for handwashing.
|
05/21/2010 | 91 |
| No violation noted during this evaluation. | 12/22/2008 | 82 |
| No violation noted during this evaluation. | 07/22/2008 | 100 |
| No violation noted during this evaluation. | 09/11/2015 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand Contact....manager states their policy for handling ready to eat foods is to wear gloves...observed one employees not following policy (salads)...
|
04/10/2015 | 100 |
- 229.165 (m) (1) (A)not clean....large can-opener...COS
|
09/18/2014 | 100 |
- 229.167 (e) (2) no soap.
- Ch 13, Art II, section 13-26 Display current permit.
|
06/13/2014 | 94 |
| No violation noted during this evaluation. | 07/29/2013 | 100 |
| No violation noted during this evaluation. | 11/13/2012 | 100 |
- 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. 229.163 (h) (8) before gloves.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Post most recent graded inspection report in customer view.
|
07/26/2012 | 100 |
- observed employee's personal drink stored with in use and outgoing food product.
- 229.168 (c) (1) toxics stored. 229.168 (a) toxics not labeled.
- A Certified Food Manager must be Present during business hour's.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice and drink's inside front designated handwashing sinks.)
|
03/23/2012 | 96 |
- A Certified Food Manager must be present during business hour's.
|
12/16/2011 | 100 |
- A Certified Food Manager must be present during business hour's.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed coffee that was poured inside one of the designated handwashing sink's).
- A Certified Food Manager must be present during business hour's.
|
09/21/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed evidence of drink's being poured inside one of the front kitchen's designated handwashing sink.)
- (Observed cutting knife stored between prep unit.)
|
07/05/2011 | 100 |
- Observed a dirty glove on top of one of the food cutting board.
- 229.166 (i) (1) (A)HWS not accessible. At the time of inspection there was a laundry holder blocking adequate access to the hand washing sink.
- Observed several open cup's of Water.
- A Certified Food Manager must be present during business hours.
|
04/05/2011 | 93 |
- Ensure that potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 F to 41 F within the next 4 hours. Use shallow pans, ice baths, and/or periodic stirring to cool food within time and temperature limits. Observed crab bisque cooked previous day in large square container at 53 degrees F.
- Handsinks may be used for handwashing only. Do not rinse dishes, utensils, rags, dump drinks or conduct anything other than handwashing in handsinks. Observed food debris in hand sinks in prep area and kitchen and water pitcher in hand sink in prep area.
- Handsinks may be used for handwashing only. Do not rinse equipment, utensils, rags or dump drinks in handsink. Observed coffee or tea stains in handsink. Clean and sanitize handsink and use only for handwashing.
|
05/21/2010 | 96 |
| No violation noted during this evaluation. | 02/22/2010 | 100 |
| No violation noted during this evaluation. | 06/08/2009 | 100 |
| No violation noted during this evaluation. | 01/05/2009 | 100 |
| No violation noted during this evaluation. | 12/22/2008 | 82 |
| No violation noted during this evaluation. | 07/22/2008 | 100 |
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