- Multiple water bottles, open drink containers in the kitchen. All personal drinks must have a spill proof lid and a straw. Place all personal drinks and foods in a designated area away from food preparation.
- Observed food handler touch lettuce with their bare hands without additional barriers,or utensils. Food handler used gloves.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (ii) (I) separation of meats. 229.164 (f) (2) (A) (iv) not covered. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Cooked, ready to eat foods not properly date labeled. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Water turned off at plumbing due to leak at handsink and 3 compartment sink. Water must accessible at all times during hours of operation.
- 229.168 (b) working container not labeled. All working plastic containers with chemicals or liquids must be labeled with common name.
- 229.165 (d) (1) (B)free of breaks, cracks. Food containers observed to be broken, cracked and not in good repair.
- Wash, rinse and sanitize all food contact surfaces however not limited to dishes, preparation surfaces,utensils,shelving units in dry storage and inside refrigerators.
- 229.165 (m) (1) (B)grease and soil accumulation. Remove grease accumulation on and around vent hood.
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12/18/2015 | 74 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- Dead Cockroaches seen in the dining room area. Provide a robust cleaning program to prevent the presence of pests.
- 229.165 (d) (1) (E) (i)not easily cleanable. Cutting board not in good repair. Discard and or replace unsafe equipment.
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11/04/2014 | 90 |
| No violation noted during this evaluation. | 07/09/2014 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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12/04/2013 | 97 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above. Reheat to boil and return to steam table for hot hold.
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods. 229.165 (l) (1) (B)not calibrated. Food temperature measuring device not calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Need thermometers in all refrigerators, easily seeable.
- 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. Need use buy date on item.
- Replace utensiles that are not smooth/easily cleanable/and in good repair, cutting boards, handles on equipment such as spatulas, knifes etc.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Do not store product such as chicken over another product that has to be cooked to a temperature of less than 165F. Utensiles may not be stored in standing water unless it is maintained at 135F or above.
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04/30/2013 | 81 |
- DISCONTINUE HANGING FLY TRAPS ON TOP OF FOOD PREP AREA.
- DISCONTINUE STORED EGGS IN TOP OF VEGETABLES.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- CUTTING BOARDS MUST BE IN GOOD REPAIR. CLEAN AND SANITIZE MICROWAVES
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11/09/2012 | 86 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- 229.167 (p) (5) improper use of sinks. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (c) (3) hot water sufficient. The hot water heater is not large enough to provide hot water during all hours of operation. Hand sink has no hot water. Hot water at WOMENS hand sink is less than 100 degrees AND UNDER NO PRESSURE. POST SIGNAGE FOR EMPLOYEES TO USE HAND SINK IN KITCHEN AND REPAIR RESTROOM SINK WITHIN 24 HOURS.
- ENSURE TO HAVE A CERTIFIED FOOD MANAGER ON SITE DURING BUSINESS HOURS.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting surface not smooth. Cutting board not in good repair. Replace damaged cutting board.
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10/04/2011 | 78 |
- Please provide that all refrigeration units in the establishment can maintain a minimum temperature of 41F and below.(Cold hold unit next to the Pizza Oven measured at 70F at time of inspection.)
- Please provide that all bulk bens have Labels with descriptive statement.(Bulk bens without labels:Sugar,salt, MSD...etc.)
- Please provide barehand documentation.(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.)
- Please provide that all food in the refrigeration and cold hold units are properly covered to protect from contamination.(Foods in cold hold unit in the chinese food area is not protected by covered containers or food contact material, etc.)
- Please provide that all food held over 24 hours is date labeled.(No food in the walkin refrigeration unit is date labeled.)
- Please provide that the Manual Ware Washing Machine can meet a minimum temperature of 120F.(No hot water measured at the three compartment sink at time of inspection.)
- Please provide that an employee has a Certifed Food Manager's License onsite at all times.
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometers in the refrigertion units in the Pizza section.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty Knife being stored in a wooden knife holder in the Pizza Area.)
- Please provide that all refrigeration units in the establishment can maintain a temperature of 41 degrees fahrenheit and below.(Cold hold unit adjacent to the pizza oven measured at 65F at time of inspection.)
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03/23/2011 | 67 |
- Please provide that all refrigeration units in the establishment can maintain a temperature of 41 degrees fahrenheit and below.(Walk in refrigeration unit was down and measured at 76 degrees fahrenheit.)
- Please provide that employees wash hands when changing stations or tasks.(Observed employees stocking freezer units then moving to food prep areas without washing hands.)
- Please provide that the Mechanical ware washing machine can sanitize between 50-100ppm.(No sanitizing solution measured at washing machine: AutoChor maintenance called out for repairs.)
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometers in the refrigertion units in the Pizza section.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty Knife being stored in a wooden knife holder.)
- Please provide that all refrigeration units in the establishment can maintain a temperature of 41 degrees fahrenheit and below.(Cold hold unit next to the Pizza Oven measured at 65 degrees fahrenheit.)
- Please provide that all refrigeration units in the establishment can maintain a temperature of 41 degrees fahrenheit and below.(Cold hold unit adjacent to the pizza oven measured at 50 degrees fahrenheit.)
- Please provide that all food contact surfaces are in good repair.(Cutting boards are heavily damaged and need replacement.)
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10/18/2010 | 82 |
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometer in the cold hold units in the pizza and chinese areas of kitchen.)
- Please provide that all food contact utensils are clean and sanitized.(Dirty knife found on the magnetic holder.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice machine has mold build up inside machine.)
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04/14/2010 | 94 |
| No violation noted during this evaluation. | 07/02/2008 | 74 |
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