- Plastic spray bottle with pink solution not labeled. All working plastic containers must be labeled with name of solution.
- 229.165 (d) (1) (B)free of breaks, cracks. Plastic food storage containers appear cracked, chipped or adultered due to heat. Replace/discard cutting board.
- 229.164 (o) (6) (A) PHF>135.Cooked sausage observed in the prep area with temperature of 88F. Cooked at 8am. Establishment must keep all potentially hazardous foods at proper temperature or consider utilizing Time as a Control rather than temperature with documentation. COS Re heated sausage on grill.
- Observed food handler crack raw egg onto grill and then touch a ready to eat tomato without washing their hands. Tomato discarded, food handler removed gloves and washed their hands at the handsink and apply gloves. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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10/28/2015 | 85 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit of 41F or below.
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06/05/2015 | 95 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Ensure all potentially hazardous foods such as raw meats are separated from other raw foods and ready to eat and cooked foods.
- Refrigerated, ready-to-eat, PHF prepared and packaged by establishment or manufacturer must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs.
- 229.165 (k) (14) (C) quat solution. Establishment using quat solution for sanitizing however temperature of water in 3 compartment must be less than 70F for accurate reading of sanitizing solution.
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02/19/2015 | 89 |
| No violation noted during this evaluation. | 11/14/2014 | 100 |
- Potentially Hazardous food not at required temperature in cooling unit. Shelled eggs, deli ham not held to proper temperature of 41F in condiment unit.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Potentially hazardous foods not organized properly in Reach in Cooler. Organize all potentially hazardous foods according to temperature.
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05/27/2014 | 91 |
- VARIOUS POTENTIALLY ITEMS MADE IN PREPARATION FOR THE NEXT DAY PREPARATION WERE NOT AT PROPER TEMPERATURE OF 41F OR BELOW. PLACE ITEMS IN A SHALLOW PANS OF ICE AFTER PREPARATION. CONSIDER NOT OVERSTOCKING CONDIMENT COOLER.
- 229.166 (i) (1) (B) HWS improper use. OBSERVED USING HANDSINK TO FILL CONTAINER AT HANDSINK. OBSERVED EMPLOYEE'S PHONE INSIDE THE REFRIGERATOR.
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01/10/2014 | 91 |
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