- Walk in cooler air temperature at 40 degrees F, internal temperature of milk is at 48 degrees F.
- Juice pouches must be properly labeled
- Post the current and valid state manufacturing permit when it is received
- Supply every handwashing sink with soap.
- Supply each handwash station with individual disposable paper towels.
- Clean the ice machine
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03/16/2016 | 85 |
- Food items packaged and available for customer to serve themselves must be properly labeled.
- Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Observed chemicals stored on top of the empty ice bags and engine oil stored with the styrofoam cups.
- Include the store address on the ice that is bagged on site.
- Three compartment ware washing sink is not being used to properly WASH, RINSE and SANITIZE utensils.
- Clean the ice machine
- Clean the tongs used to dispense pickles.
- Post most recent graded inspection report in customer view.
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09/16/2015 | 84 |
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS IN THE 3 COMPARTMENT SINK.
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05/29/2014 | 97 |
- CAKED ON SYRUP AND MISCELLANEOUS DEBRIS INSIDE SODA FOUNTAIN NOZZLES. ENSURE NOZZLES ARE WASHED, RINSED, AND SANITIZED ON A ROUTINE BASIS.
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07/26/2013 | 97 |
- 229.167 (p) (5) improper use of sinks. Employee washing utensils in mop sink. Never use mop sink for washing utensils.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.166 (c) (3) hot water sufficient. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water not available at three compartment sink. The establishment must have hot water under pressure at each access point in the food establishment during all hours of operation.
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03/07/2012 | 88 |
- 229.163 (n) (1) eat.drink.smoke. Employee storing personal food and drink items with customer products. A separate area my be assigned for personal food and drink items separate from customer products.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. Supply the restroom hand sink with paper towels.
- 229.168 (c) (1) toxics stored. Storing toxic items (cough drops) next to food items. Store toxic chemicals away from food areas and discontinue storing (cough drops) in walk-in cooler.
- 229.165 (m) (1) (A)not clean. Tongs used for pickles not in good repair; tongs rusty w/sandwich bags placed over rusty portion of tongs. Replace tongs.
- 229.168 (h) (1) restricted use pesticides. Using pesticides that are not approved for food establishments. Commercial grade pesticides only allowed to be used in commercial establishment. Discontinue use of over-the-counter pesticides.
- 229.165 (m) (2)non food contact dirty. Top of ice machine found dirty where ice scooper is stored. Clean outside top of ice machine and or place ice scoop inside of ice machine with handle up.
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01/12/2011 | 87 |
| No violation noted during this evaluation. | 05/27/2009 | 100 |
| No violation noted during this evaluation. | 12/05/2008 | 100 |
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