- Ensure registering and successfully completing a Food Manager Certification course. Ensure a food manager is on shift at all hours of operation.
- Employee did not wash their hands when they moved from one duty to another. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Found employee drinks in open cup in the food service line. Employees must eat, chew, drink from an open cup in designated areas only. Employees must not eat, chew, drink while in the food service line. Improper use of handsink (thawing meat). Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
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11/03/2015 | 78 |
- Far Left Burner holding foods at 126F. Food moved back to grill. Burner heat adjusted and burner is under repair.
- Refrigerated, ready-to-eat food not properly marked with a use by date.(Foods in walk-in) Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Ice used as coolant may not be used an ingredient or food.( Soda ice for drinking not to be used as coolant for limes) Discontinue use of coolant ice as an ingredient or food.
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06/18/2015 | 87 |
- Raw animal food stored with cooked ready-to-eat food. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. (Raw meat above cooked beans leaking.) ( Raw chicken and beef being defrosted together in sink) Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- There is no easily accessible hand sink in food prep, food dispensing, or ware washing areas. Hand sinks must be provided in kitchen. (Established sink next to 3-compartment sink and a hand sink only)
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12/16/2014 | 89 |
| No violation noted during this evaluation. | 10/30/2013 | 100 |
| No violation noted during this evaluation. | 03/20/2013 | 100 |
- 229.165 (r) (3) (D)no sanitization; NO SANITIZER NOTED WITHIN MECHANICAL WAREWASHING MACHINE; NO BLEACH WAS SEEN COMING FROM THE PUMP LINE DURING INSPECTION; WILL NEED TO SERVICE UNIT AND WASH BY MEANS OF THE 3 COMPARTMENT SINK UNTIL UNIT IS REPAIRED.
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08/28/2012 | 97 |
- 229.168 (c) (1) toxics stored; MOTOR OIL BEING STORED NEXT TO AND IN BETWEEN CONTAINER OF GRANULATED GARLIC AND FLOUR; MAKE SURE TO STORE ALL TOXIC ITEMS AWAY FROM ALL FOOD ITEMS, WHETHER FOOD ITEM IS SEALED OR OPEN.
- 229.165 (d) (1) (B)free of breaks, cracks; REMOVE ALL CRACKED BINS USED FOR STORAGE OF FOOD.
- 229.165 (m) (1) (A)not clean; DIRTY BOWLS OBSERVED STORED NEAR HOT HOLD AREA; CLEAN PULL BOTTOM RIGHT PULL OUT DRAWER IN REFRIGERATOR.
- 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO WASH HANDS WHENEVER CHANGING TASKS(IE GOING FROM HANDLING DIRTY UTENSILS TO WORKING WITH CLEAN UTENSILS USED FOR COOKING; STORING FOOD ITEMS IN COOLER(TOUCHING DOOR HANDLE)TO WORKING WITH CLEAN UTENSILS/EQUIPMENT USED FOR COOKING PURPOSES).
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04/14/2011 | 90 |
- 229.165 (m) (1) (A)not clean; Dirty plates observed on countertop; single service to go trays sitting on top of dusty shelf(should keep them in original package or clean/sanitize all surfaces used for storage of single service items, equipment, and other utensils.
- 229.163 (h) (4)after eat, drink,etc.; Employees need to remember to wash hands correctly after eating and before handling clean equipment/dishes and also need to wash hands after handling dirty dishes and before touching clean dishes.
- 229.163 (n) (1) eat.drink.smoke.; Employees need to designate an area outside of kitchen area away from exposed food, clean equipment/utensils, and other food contact surfaces to eat food items.
- Make sure that all food items with labels that have a consume by date on them are either used by that date or discarded(several food items observed in walk in cooler with a consume by date of Dec 3 2010 and still in walk in cooler)
- 229.167 (e) (2) no soap; Need to make sure that soap is always available in men's restroom.
- 229.165 (d) (1) (B)free of breaks, cracks; Discard old/discolored cutting boards.
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12/08/2010 | 82 |
- Cold hold items not kept at 41 degrees and below:diced tomatoes(50 degrees), mayonnaise(50 degrees), guacamole(51 degrees), diced onion(58 degrees); items condemned.
- Employee not washing hands properly for at least 20 seconds and another employee observed changing tasks without washing hands in between(going from handling clean dishes to cleaning underneath 3 compartment sink with bleach and a broom).
- Use handwashing sink only for handwashing(employee filling a bucket of water in handwashing sink to put into mop bucket); use 3 compartment sink only for washing, rinsing, and sanitizing utensils, pots/pans, and other equipment(employee observed washing hands in middle sink of 3 compartment sink); also observed open drink without cover sitting on shelve where clean pots/pans are stored(keep all drinks enclosed, away, and below all food items, unpackaged single service items, and clean equipment.
- Cover all food in packages, covered containers, or wrappings(observed 2 sausages sitting on very dirty surfaces inside reach in freezer.
- Discard/replace broken plates; dirty plates and knives observed; broken egg on countertop touching clean plates; towels used to wipe countertops touching clean plates sitting below hot/cold holding area.
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05/11/2010 | 80 |
- Observed Eggs at 60F. Ensure all PHF including Eggs are kept at 41F or below at all times.
- Potentially hazardous food not at proper temperature in hold unit.
- Cracked/Broken eggs observed on egg tray. Ensure all food products are in sound condition. Discarded eggs.
- 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 using nail brushes.
- Hand washing facility not accessible at time of inspection due to water turned off at dial. Handsink must be turned on at all times for employees to wash hands properly.
- No paper towels available at time of inspection.
- No CFM on site at time of inspection. This is REPEAT violation. A CFM course must be completed within the next 10 days.
- Hand sink leaking at bottom knobs. Improper disposal of wastewater. Investigate and correct.
- Remove all cracked/broken bins used for food. All food storage items must be in good condition.
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02/18/2010 | 67 |
| No violation noted during this evaluation. | 12/10/2008 | 79 |
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