- 229.163 (n) (1) eat.drink.smoke..Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
- 229.167 (e) (3) (A) no towels.need towels inthe waitstaff area
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. need thermometer.
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01/29/2016 | 90 |
- Product must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. 135F-70F 2 hours, then 70F to 41F in 4 more hours. total 6 hours. recommend to keep cooling product log book.
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05/19/2015 | 95 |
- 229.164 (o) (7) (A) consume by date (prepared). 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, based on the temperature and time combinations specified.
- 229.167 (e) (3) (A) no towels. at hand sink
- 229.165 (k) (14) (A)chlorine solution.in excess of 100PPM/ water temperatures low.
- 229.165 (l) (1) (B)not calibrated.
- . 229.165 (d) (1) (A) cutting boards need to be smooth/easily cleanable/good repair.
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11/25/2014 | 81 |
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated.Need food stick type thermometers, also thin probed thermometer.
- 229.165 (d) (1) (E) (i)not easily cleanable. Need to change out cutting boards when not smooth/easily cleanable/good repair.
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03/25/2014 | 94 |
- Ensure someone takes the food manager certification. Health Dept requires that there must be a certified food manager present at all times during hours of operation. A list of locations to take the course has been given to the manager.
- 229.164 (s) (3) (B)risk of FBI. No disclosure/disclosure does not state description of the animal-derived foods. Disclosure shall include a food note that states warning of increased of food borne illness. It was discussed from the manager that the lamb can be cooked medium well if the customer request it. If you give the customer this option then a disclosure statement is needed. Here is an example of a disclosure statement and it should be printed on the customer menu. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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09/20/2013 | 94 |
| No violation noted during this evaluation. | 03/08/2013 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Food items placed in walk-in cooler must be labeled with a use by date.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Employee stocked paper towels when notified.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting boards must be replaced as soon as possible. They are no longer smooth and easily cleanible.
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09/26/2012 | 90 |
- Employees not washing hands between tasks. Offered Food Safety class and will call to schedule.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Eggs must be stored on bottom shelf to prevent cross contamination. Found eggs stored on top of garlic and sauces. Must use only food grade scoops in bulk food bins and ensure they remain covered.
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01/12/2012 | 92 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Eggs found on center shelf over marinating chicken.
- 229.166 (c) (3) hot water sufficient. No hot water. Able to wash dishes with unit heating to 120 and sanitizing with chlorine bleach at 50 ppm. Employees using hand sanitizer for back up.
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08/11/2011 | 92 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Uncooked marinated meats and soups stored in cooler on top of RTE food items.
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04/06/2011 | 96 |
- MUST NOT STORE ANY ITEMS WITHIN EMPLOYEE HAND WASHING SINK.
- FOOD CONTACT SURFACE MUST BE PROPERLY FINISHED - e.g., WORK TABLE IN KITCHEN, REPAIR BROKEN MARBLE TOP AND PAINT FRAME SURFACES WITH WHITE HARD ENAMEL.
- ALL MANAGEMENT MUST PRESENT EVIDENCE OF FOOD MANAGER TRAINING CERTIFICATION.
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04/19/2010 | 91 |
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. The date must be 7 days after the date placed in cold hold. Discard on that date.
- Air gap on ice machine is not present. Provide on "Air Gap" backflow prevention or ice machine drain.
- Clean and sanitizeall surfaces within the walk-in refrigerator
- Employee did not wash hands before donning gloves for working with food. Employee did not wash hands between cleaning duties (such as mopping floors, throwing thrash, wiping tables, cleaning restrooms) and returning to food prep duties. Wash hauls between task and often using hot/co|d running water and soap vigorously hr a minimum of 20 seconds.
- Provide for one certifies food manager to be in the establishment per 12 hour shift.
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09/02/2009 | 82 |
| No violation noted during this evaluation. | 03/03/2009 | 97 |
| No violation noted during this evaluation. | 11/17/2008 | 100 |
| No violation noted during this evaluation. | 06/17/2008 | 100 |
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