- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Observed raw meat being stored in plastic To-Go bags in the reach-in cooler. Food specific containers must be designed to allow effective cleaning. Ensure food grade bags are used to store foods, not plastic To-Go bags.
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01/05/2016 | 93 |
- 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.
- Label spray bottles with common name of toxic material.
- Use three compartment sink for proper manual ware washing (wash-rinse-sanitize).
- Utensils must have smooth, easily cleanable surfaces.
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09/29/2015 | 87 |
- PROVIDE FOR PROPER WASHING OF EQUIPMENT. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER) (SET UP INCORRECT: 1ST SINK: RINSE OFF FOOD OFF PLATE, 2ND SINK: SOAP/WATER, 3RD SINK: WATER)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS (STORE ON DRY/CLEAN SURFACE)
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05/28/2015 | 94 |
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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11/07/2014 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Properly date mark potentially hazardous foods that will not be consumed within 24 hours.
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03/20/2014 | 96 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat (RTE) 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. For the meantime, gloves or other barriers may be used to handle RTE foods.
- 229.165 (h) (2)thermometer available. Replace missing/damaged thermometers.
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10/02/2013 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed numerous containers without any date markings/system.** Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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12/16/2011 | 96 |
- 229.163 (h) (6) wash as needed. Need to wash hands hands inbetween performing cleaning tasks and food preparation tasks.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (k) (14) (E)chemical not used to direction. Bleach is too strong at 3-compartment sink. Needs to be between 50-100ppm, about 1 Tsp. per gallon of water.
- 229.166 (g) (3) mop sink. Have a licensed plumber install an approved wastewater disposal system.
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09/17/2010 | 82 |
- Grocery bags cannot be used to store food. Please use appropriate storage bags which are food grade.
- Handwashing sink must be available at all times for employee use; please do not store dishes or utensils in handwashing area.
- Please provide appropriate mop sink for wastewater. Mop water cannot be dumped outside.
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02/10/2010 | 90 |
| No violation noted during this evaluation. | 01/27/2009 | 85 |
| No violation noted during this evaluation. | 08/29/2008 | 86 |
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