- 229.165 (m) (1) (A)not clean....large can-opener...COS
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01/04/2016 | 97 |
- 229.165 (m) (1) (A)not clean.....large can opener...COS
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07/31/2015 | 97 |
| No violation noted during this evaluation. | 04/27/2015 | 100 |
- 229.165 (h) (2)thermometer available....provide a thermometer in the cooler that has the salsa....
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03/23/2015 | 97 |
- 229.165 (m) (1) (A)not clean....drink dispenser holder....COS...
- 229.163 (i) not in HWS....do no put anything in handwashing sinks...only for handwashing...
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04/09/2014 | 93 |
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.164 (o) (6) (A) PHF>135....spinach found at 108F....discarded...
- 229.164 (o) (6) (B) (ii)....sliced tomatoes found at 49F....put in ice pan...COS
- 229.165 (h) (2)thermometer available....walkin cooler...
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07/15/2013 | 84 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- The water does not flow long enough to become hot. Set up water faucet so that the water flows long enough to become hot (110?F).
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11/28/2012 | 88 |
- Side designated handwashing sink not providing Hot water.
- No covers for several PHF itmes inside cold hold unit storage.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food inside designated handwashing sink.)
- Observed several PHF itmes holding an ambient temp above 41F. All items were removed by staff on duty
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08/28/2012 | 84 |
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed multiple potenianlly hazerdous food items not coverd in the walk in coolers and the cold hold prep units.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- Observed food prep contact surfaces not cleaned and sanitized after different potentially hazardous food preparations.
- Potentially hazardous food was removed by employee's.
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04/30/2012 | 85 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.(Observed a pan cooked beans and cooked ground beef holding ambient temperatures above 41F inside the walk in cooler. The items were removed my the manager on duty.)
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another.
- 229.164 (o) (7) (A) consume by date (prepared).(Observed several potenionally hazardous food not properly date marked.)
- Clean in use utensils.(Observed several in use utensils dirty and kitchen prep tables not cleaned before prepping other potenianlly hazardous food items.)
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01/19/2012 | 84 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below.(Observed bins of cooked beans and chicken holding an ambient temperature above 41F)
- 229.163 (h) (6) wash as needed. 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.(Observed employees performing and moving to differnt task throughout the kitchen with out washing thier hands before they would begin to prep or prepair potenionally hazardous food.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee washing utensils inside the handwashing sink, and food was poured down the designated handwashing sink.)
- Prep refrigeration unit is holding and ambient temperature of 50F
- Employee was observed not following the proper procedures for ware washing (was, rinse and sanitize)
- A Certified Food Manager must be present during business hours.
- Mop sink was filled with boexs and employees were dumping the waste water outside the resturant.
- Observed Dirty knives on the magnetic holding rack.
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10/18/2011 | 72 |
- Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum). Use flat, shallow containers, put less food in the containers while it cools, and stir periodically until food is cooled all the way down to 41 degrees F. Observed overfilled containers in the walk-in coolerI with several items holding a temperature above 41F. the Manager on duty Voluntarily discarded the items.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed utensils inside designated handwashing sink).
- 229.163 (h) (9) contaminate hands. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.(Observed employee dip their hands inside the 3 compartment sink, then go back to handling food.)
- (Observed several cutting knives on their magnetic hanging rack dirty and not clean, the cook's kept placing then on the rack.)
- (Observed refrigeration prep unit holding an ambient temperature of 53 F)
- A Certified Food Manager must be present during business hour's.
- . 229.164 (o) (7) (A) consume by date (prepared) Label items place in cold hold greater than 24 hours with the date place in cold hold. Discard title 7 days in cold hold.(Observed several seafood items not labeled as to the date they were placed in the cold hold and the staff was not aware when the items were placed in the cold hold.)
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07/25/2011 | 74 |
- 229.163 (h) (8) before gloves.Observed employee not washing hands before replacing new glove's.
- A certified Food Manager must be present during business hour's.
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04/29/2011 | 93 |
- Found multiple open drink cups in Several areas.
- A certified food manager must be present.
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01/20/2011 | 93 |
- Please ensure that cooked food is cooled properly. Temperature should fall from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within the next 4 hours. Continue to use ice wands, shallow pans, and periodic stirring to ensure that food cools within stated time limits. Ensure that food containers are adequately spaced in cooler to allow circulation. Observed beans and salsa con carne at temperatures still in the 50's 24 hours after preparation.
- Please ensure that an air gap exists between the ice machine drain pipe and the floor drain. The air gap should measure twice the diameter of the drain pipe.
- Please ensure that the interior surfaces of ice machines are clean and sanitized. Observed ice bin with mildew on interior wall.
- Please ensure that all food contact surfaces are clean and sanitized. Observed knife stored between table and wall. Please store equipment in a sanitary manner.
- Please ensure that all food contact surfaces are clean and sanitary. Observed soda nozzle holster with syrup/dirt build-up. Please ensure that soda nozzles and holsters are cleaned and sanitized routinely.
- Please ensure that food contact surfaces are clean and sanitized. Ensure that scoops for ice and other food are stored so that the scoop's handle does not contact the ice/food.
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03/01/2010 | 89 |
| No violation noted during this evaluation. | 07/21/2009 | 67 |
| No violation noted during this evaluation. | 11/25/2008 | 67 |
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