- 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.
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F.Fresh hot water sanitizing rinse as it enters the manifold not between 82 degrees Celsius (180 degrees Fahrenheit) and 90 degrees Celsius (194 degrees Fahrenheit) for ware washing machine.
- 229.165 (m) (1) (A)not clean. the trays that hold clean utensiles need to be cleaned. Remove the labels from the containers prior to warewashing.
|
01/19/2016 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). need use by dates on product that is potentially hazardous in storage in the WICOOLER.
|
06/08/2015 | 100 |
- 229.164 (o) (7) (B) consume by date (pkgd).Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
- WASH TEMPERATURE WAS BELOW 150F.
- SANITIZER SOLUTION LESS THAN MFG RECOMMDATIONS IN BUCKET. 229.168 (d) (2) (A) (ii) not according to label.
- 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.
- 229.165 (m) (1) (A)not clean. REPLACE CUTTING BOARD/CLEAN SLICER.
|
03/23/2015 | 90 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE - SUGARS, FLOURS ETC. WHERE MISSING.
|
04/09/2014 | 96 |
| No violation noted during this evaluation. | 08/15/2013 | 100 |
| No violation noted during this evaluation. | 04/11/2013 | 100 |
- 229.164 (v) (4) PHF > shelf life and 229.164 (v) (5) damaged. Prepared pork loin found in baggie in walk-in cooler with date of 11/30/12 which exceeds 7 days. Can found on rack in dry storage area with severe dent at bottom seam.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Carton of eggs found in walk-in cooler to be stored beside and on top of ready-to-eat vegetables.
- Paper towel dispenser in back of kitchen food prep area was not operational. Needed batteries replaced which employee replaced upon request. Make sure that all handwash sinks have paper towels readily available before employees begin food preparation to ensure proper handwashing takes place before and between tasks. 229.167 (e) (3) (A) no towels.
|
12/11/2012 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Observed dishwashing personnel using hand sink to scrub and rinse dishes. Inspector removed scrubbers from sink.
- 229.163 (n) (2) (C) contaminate surroundings. Employee had lunch kit, keys, inhaler and cigar box in food prep areas. Employee moved out of kitchen upon request.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Build up of condensation in freezer dripping on boxes of food causing risk of contamination to food.
|
07/05/2012 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing plastic cups, lids and straws in hand sink.
- 229.166 (c) (3) hot water sufficient. Water at 3 compartment sink temping at 95 and then dropping as water continued to run. Water temping at 91 at both handwash sinks. Maintenance was called and inspector was told that an adjustment valve would be installed at 3 compartment sink to correct problem. Once he turned sprayer off hot water was restored to all sinks. Adjustment valve must be installed within three (3) working days.
|
01/03/2012 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Orange Sherbet and Lime Sherbet not covered and had other food items that had dropped in the containers. Hamburger patties laying loose in basket in chest freezer and frozen stuffed shrimp not covered in chest freezer.
- 229.168 (c) (1) toxics stored. Lime away stored on shelves with single use items.
|
08/09/2011 | 93 |
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. Handsink in dishmachine room is blocked & has items in sink. All items need to be removed so as to be accessible to employees.
- No soap at the hand washing sink. Supply every handwashing sink with soap. Provide handwashing soap to sink at dishwasher area.
- 229.166 (g) (4) (B)backflow preventer. Provide that backflow preventer be installed on mop sink.
|
04/05/2011 | 94 |
- MUST ESTABLSIH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR SEWER DRAIN TO ELIMINATE A DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE STORAGE AND SEWER.
- MUST INSTALL A PROPERLY WORKING GAUGE TO MONITOR FINAL RINSE TEMPERATURE ON MECHANICAL DISHWASHER.
|
09/27/2010 | 97 |
- Air gap on ice machine is not present.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, moving and touching garbage container -
- Air gap on ice machine is not present.
|
01/07/2010 | 96 |
- Rinsed hands with dish washer spray hose.
- Mold in ice machine bin.
|
08/11/2009 | 96 |
| No violation noted during this evaluation. | 01/08/2009 | 100 |
- 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.
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F.Fresh hot water sanitizing rinse as it enters the manifold not between 82 degrees Celsius (180 degrees Fahrenheit) and 90 degrees Celsius (194 degrees Fahrenheit) for ware washing machine.
- 229.165 (m) (1) (A)not clean. the trays that hold clean utensiles need to be cleaned. Remove the labels from the containers prior to warewashing.
|
01/19/2016 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared). need use by dates on product that is potentially hazardous in storage in the WICOOLER.
|
06/08/2015 | 91 |
- 229.164 (o) (7) (B) consume by date (pkgd).Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
- WASH TEMPERATURE WAS BELOW 150F.
- SANITIZER SOLUTION LESS THAN MFG RECOMMDATIONS IN BUCKET. 229.168 (d) (2) (A) (ii) not according to label.
- 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.
- 229.165 (m) (1) (A)not clean. REPLACE CUTTING BOARD/CLEAN SLICER.
|
03/23/2015 | 93 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE - SUGARS, FLOURS ETC. WHERE MISSING.
|
04/09/2014 | 100 |
| No violation noted during this evaluation. | 08/15/2013 | 100 |
| No violation noted during this evaluation. | 04/11/2013 | 100 |
- 229.164 (v) (4) PHF > shelf life and 229.164 (v) (5) damaged. Prepared pork loin found in baggie in walk-in cooler with date of 11/30/12 which exceeds 7 days. Can found on rack in dry storage area with severe dent at bottom seam.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Carton of eggs found in walk-in cooler to be stored beside and on top of ready-to-eat vegetables.
- Paper towel dispenser in back of kitchen food prep area was not operational. Needed batteries replaced which employee replaced upon request. Make sure that all handwash sinks have paper towels readily available before employees begin food preparation to ensure proper handwashing takes place before and between tasks. 229.167 (e) (3) (A) no towels.
|
12/11/2012 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed dishwashing personnel using hand sink to scrub and rinse dishes. Inspector removed scrubbers from sink.
- 229.163 (n) (2) (C) contaminate surroundings. Employee had lunch kit, keys, inhaler and cigar box in food prep areas. Employee moved out of kitchen upon request.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Build up of condensation in freezer dripping on boxes of food causing risk of contamination to food.
|
07/05/2012 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing plastic cups, lids and straws in hand sink.
- 229.166 (c) (3) hot water sufficient. Water at 3 compartment sink temping at 95 and then dropping as water continued to run. Water temping at 91 at both handwash sinks. Maintenance was called and inspector was told that an adjustment valve would be installed at 3 compartment sink to correct problem. Once he turned sprayer off hot water was restored to all sinks. Adjustment valve must be installed within three (3) working days.
|
01/03/2012 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Orange Sherbet and Lime Sherbet not covered and had other food items that had dropped in the containers. Hamburger patties laying loose in basket in chest freezer and frozen stuffed shrimp not covered in chest freezer.
- 229.168 (c) (1) toxics stored. Lime away stored on shelves with single use items.
|
08/09/2011 | 100 |
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. Handsink in dishmachine room is blocked & has items in sink. All items need to be removed so as to be accessible to employees.
- No soap at the hand washing sink. Supply every handwashing sink with soap. Provide handwashing soap to sink at dishwasher area.
- 229.166 (g) (4) (B)backflow preventer. Provide that backflow preventer be installed on mop sink.
|
04/05/2011 | 96 |
- MUST ESTABLSIH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR SEWER DRAIN TO ELIMINATE A DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE STORAGE AND SEWER.
- MUST INSTALL A PROPERLY WORKING GAUGE TO MONITOR FINAL RINSE TEMPERATURE ON MECHANICAL DISHWASHER.
|
09/27/2010 | 94 |
- Air gap on ice machine is not present.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, moving and touching garbage container -
- Air gap on ice machine is not present.
|
01/07/2010 | 92 |
- Rinsed hands with dish washer spray hose.
- Mold in ice machine bin.
|
08/11/2009 | 93 |
| No violation noted during this evaluation. | 01/08/2009 | 100 |
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