- Make sure to provide use by dates for all prepared, refrigerated, tcs foods(time/temperature control for safety)kept longer than 24 hours at facility. 229.164 (o) (7) (A) consume by date (prepared).
- Three large containers with tape on bottom will need to be discarded; corrected on site.
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01/21/2016 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean)Ice machines. Clean and sanitize all equipment to be used for food storage, prep, or service.
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01/06/2015 | 90 |
| No violation noted during this evaluation. | 07/31/2014 | 100 |
- The handsink should only be used for handwashing purposes. However, the handsink is being used to rinse off food equipment and being used to fill up water containers to be served to the memebers. Since employees are doing this, good hygienic practices are not being done.
- Ensure all equipment is properly cleaned. Some food equipement on the stroage rack was found not properly cleaned.
- 229.164 (s) (3) (B)risk of FBI. Disclosure shall include a food note that states warning of increased of food borne illness. You can use the following disclosure statements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or OR Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. NOTE: You can use this statement in the menu or placard to display the statement.
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02/20/2014 | 90 |
- Potentially hazardous foods are to be kept at 41F or below
- 229.163 (h) (5) handling soiled equip.. dishwasher did not wash hands between clean and dirty side of ware washing machine procedure
- employees have drinking cup with out straw in the work area, need location away from prep area for this activity.
- 229.167 (e) (3) (A) no towels. Hand sink with no towels in dispenser.
- wash temperature is less than 160F, wash temp less than 160F, sanitize temperature 190F
- #1 wood cutting boards need to be replaced with ones that are smooth/easily cleanable/non absorbent and good repair. #2. clean the soda gun holster in the bar area.
- 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 potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption with no marking or identification to indicate the time the food was removed from temperature control.
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09/05/2013 | 74 |
- Dented cans ,food must be in sound condition.
- Clean and sanitize ice machine
- Reach in cooler without a permanently affixed thermometer.
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01/18/2013 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. (Observed several pemployees personal cups stored with out going food.)(Have a designated area for employees personal items)
- Observed in use ice cream scoop stored in a cup with water. (no runnning water was used.)
- Cold hold prep units need to be cleaned out. Clean ice machine inside cover.
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03/27/2012 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days.
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. ALL Cutting board must have a smooth surface.
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11/01/2011 | 90 |
- Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine has mold inside machine that needs to be cleaned and sanitized.)
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06/30/2011 | 94 |
- Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Ice scoop being stored on top of ice machine that has dust and dirt debris.)
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01/13/2011 | 94 |
- Please provide that all refrigeration units in the kitchen area can hold a temperature of 41 degrees fahrenheit and below.(Refrigeration unit in the kitchen area measured at 50 degrees fahrenheit.)
- Please provide that all food contact surfaces are clean and sanitized. (Ice machines in the kitchen area need to be cleaned and sanitized.)
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09/10/2010 | 92 |
- Please provide that Potentially Hazardous food is kept at a temperature of 41 degrees fahrenheit or below.(Refrigerator in the kitchen area measured at 55 degrees Fahrenheit.)
- Please provide that a handsink is provided in the bar area.(No hand sink provided in bar area of establishment: Closest handsink is adjacent to the bakery area of kitchen 20 feet away and the bar keeps the door locked for security.)
- Please provide that all refrigeration units in the kitchen area have a working accurate and calibrated thermometer.
- Please provide that all food contact utensils are placed in a smooth easily cleanable location.(Ice Scoop found on top of ice machine.)
- Please provide that all food contact surfaces are kept clean and sanitized.(Refrigeration unit in the bar area has extreme dirt and food build up where glasses are being stored.)
- Please provide that all food contact surfaces are kept clean and sanitized.(Cooler in the grill area of kitchen has rust build up on shelves where raw vegetables are being stored.)
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04/30/2010 | 86 |
| No violation noted during this evaluation. | 10/16/2008 | 87 |
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