- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. 229.164 (o) (4) (A) (i) - Cooked PHF. Utilize ice pans, to cool down slabs of brisket.
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above. Reheat to 165 F within 2 hours.
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12/18/2015 | 90 |
| No violation noted during this evaluation. | 10/28/2014 | 100 |
- Product that is thawing must be thawed in refrigerator. take thawed product and cook it off.
- 229.165 (k) (14) (E)chemical not used to direction. soap is mixed in with the bleech sanitizer.
- * 229.163(b) Demonstation of Knowledge.
- 229.165 (h) (3)thin probe available. 229.165 (h) (2)thermometer available. Has large non calibratable thermometer, Needs thin probe thermometwer for checking food temperatures.
- 229.165 (d) (1) (E) (i)not easily cleanable. Needs to replacr cutting boards. cutting boards need to be smooth/easily cleanable/good repair.
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06/26/2014 | 83 |
- Ensure to label cooked meat products that are stored in the reach-in cooler. The label shall display the date of when the product was cooked.
- 229.165 (h) (2)thermometer available. Ensure to have a thermometer in one of the reach-in coolers to monitor the attainment of the food products.
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10/29/2013 | 93 |
- Employee found drinking from an open cup while in the food service line.
- Food packaged in a food establishment is not properly labeled.
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02/01/2013 | 92 |
- A certified food manager must be onsite whenever restaurant is open and when food is being prepared.
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10/03/2012 | 97 |
- Employee found drinking from an open cup while in the food service line.
- Chlorine concentration for chemical sanitizer for wiping cloth to high.(200 ppm).Must be 50-100 ppm.
- Cutting surface not smooth.
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02/13/2012 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (h) (1) (A)HWS not convenient. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install handwashing sinks in food prep, food dispensing area in 30 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. Replace damaged cutting board.
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10/04/2011 | 87 |
- Please provide that all handwash stations have hot and cold water under pressure.(No hot water at handsink in the kitchen area.)
- Please provide that Three Compartment sink in the kitchen area can meet a minimum of 120F and above.(Measured at 100F at time of inspection.)
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08/08/2011 | 93 |
- Please provide that all food contact surfaces are cleaned and sanitized.(Shelves in the refrigeration units in the kitchen are need to be cleaned and sanitized due to heavy food debris.)
- Please provide that all food contact surfaces are stored in a smooth and easily cleanable location.(Knive being stored on top of refrigeration unit.)
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02/22/2011 | 97 |
- Please provide that all food contact equipment is in Good repair.(Cutting boards need replacement due to heavy damage.)
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10/25/2010 | 97 |
- Please provide that the handwash sink is acessible at all times.(Handsink in the kitchen area is blocked with boxes.)
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06/15/2010 | 97 |
- Storing toxic next to food items.
- Store sack of onions off the floor.
- No Heimlich poster posted.
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03/24/2010 | 91 |
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