- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, UTENSIL)
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01/04/2016 | 97 |
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, 409) PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD PRODUCT.
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09/29/2015 | 97 |
| No violation noted during this evaluation. | 07/28/2015 | 100 |
| No violation noted during this evaluation. | 03/06/2015 | 100 |
| No violation noted during this evaluation. | 01/06/2014 | 100 |
- Ensure good hygienic practices. Ensure employee beverages are stored in clean closed beverage containers and are separate from food for customers.
- Ensure hand wash facility is adequate and accessible. Hot water handle at hand sink is broken off. (Establishment does have hot water).
- Ensure hand wash facility is supplied with soap and paper towels. During inspection hand sink did not have paper towels.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure all containers used to store clean utensils are cleaned and all food debris is removed. Ensure dish rack is cleaned and all dust and dirt is removed.
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07/05/2013 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat food and potentially hazardous prepared foods not properly marked with a use by date. 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. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 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. Hand washing sink must be installed in ware washing and food preparation (tea, coffee) area.
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02/27/2012 | 93 |
- 229.163 (h) (7) raw to RTE. Employee seen touching container where raw chicken was held and then not washing hands before handling mashed potatoes. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (i) not in HWS. Food employee washed hands in a food prep sink. Employees must wash hands in a handwashing lavatory or approved handwashing facility. 229.166 (i) (1) (B) HWS improper use. Employee used handwash facility to obtain water for food items. Use this sink is for handwashing only.
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10/31/2011 | 92 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food(PHF) in front walk-in cooler is temping at 47 F at time of inspection. PHF held in a cooling unit,must be kept at 41 F or below. Manager corrected issue onsite by turning thermostat down to a colder temperature.
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03/23/2011 | 95 |
- PROVIDE FOR LEMONS TO BE IN SOUND CONDITION. (ROTTEN LEMONS)
- 30 DAYS TO ENROLL IN FOOD SERVICE MANAGERS COURSE. SOMEONE MUST BE PRESENT WITH A VALID CARD IF ESTABLISHMENT IS OPERATING.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BINS, UTENSILS)
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06/29/2010 | 90 |
| No violation noted during this evaluation. | 11/13/2008 | 94 |
| No violation noted during this evaluation. | 01/22/2008 | 100 |
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