- 229.163 (f) (1) 20 seconds. Observed employee grab soap bubbles from three compartment sink and rub hands together then rinse. Employee also dried his hands with a rag that was hanging on his apron. Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for at least 20 seconds and dry with a clean paper towel.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverages in an open container on top of a stove. Employees must drink from a closed beverage container only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee shredding a block of cheese with his bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Observed raw meat and chicken stored over cooked foods in the walk in cooler. Raw chicken was also being prepped on table above cooked potatoes and clean dishes. Ensure all raw animal foods are prepped and arrange in a manner so that cross contamination cannot result.
- 229.164 (o) (7) (A) consume by date (prepared). Observed many bins of cooked food that were not date marked in the walk in cooler. 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.
- 229.166 (c) (3) hot water sufficient. Observed "HOT" water at various sinks to only reach 91 degrees F. Ensure the water heater is sufficient enough to meet the peak hot water demands throughout the food establishment. ***Establishment must close until hot water of at least 100 degrees F is available at all hand washing sinks and hot water of 110 degrees F is available at the 3 compartment sink.***
- 229.167 (e) (3) (A) no towels. Observed paper towel dispenser at kitchen hand washing sink to not be working properly. Ensure all paper towel machines are functioning correctly so employees may dry their hands.
- 229.168 (d) (2) (A) (ii) not according to label. Observed bottle of residential grade pesticide in kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
- 229.165 (g) (2) (A)3 comp sink. Observed employee washing dishes only utilizing two sinks of the 3 compartment sink (wash & sanitize). Ensure employees are washing dishes corrected utilizing the Wash (with soap and water), Rinse (with clean water) and Sanitize method(with chemical sanitizer).
- 229.165 (k) (14) (A)chlorine solution. Observed sanitizing solution in waitress area to have the incorrect concentration of chlorine present (below the min 50 ppm). Ensure all chlorine sanitizing solutions are kept within 50ppm-100ppm. NOTE: Chlorine testing strips must be kept onsite to ensure sanitizing solution is within the allowed concentration.
- 229.165 (q)food contact not sanitized. Observed ice scoop stored improperly on top of a dirty ice machine. Ensure ice scoop is stored properly as discussed.
- 229.167 (p) (5) use of wrong sinks. See Violation #7. Employees must wash hands in a hand washing lavatory.
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01/07/2016 | 64 |
- 229.164 (o) (6) (B) (ii). Food once properly cooled to 41 degrees Fahrenheit, must be maintained at or below 41 degrees Fahrenheit. Items found in the walk in unit were at or around 50 degrees Fahrenheit. Items in the cold hold prep unit were around 65 degrees Fahrenheit. Ambient temperatures in each unit were, 51 and 60 degrees Fahrenheitt respectfully. Discard all Potentially hazardous foods in these units. Adjust or repair these units to provide 41 degrees F or less.s
- 229.163 (e) hands and arms. 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. See item #17.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Items placed in cold hold greater than 24 hours must be labeled to indicate the date prepared and placed in cold hold. Discard after 7 days with day one being the date prepared.
- 229.165 (g) (1) equipment not sufficent. No cold hold units in the establishment providing a temperature of 41 degrees Fahreheit.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. There were no paper towels or soap at the only hand wash inthe kitchen. Due to this, hand washing sink was not being used.
- 229.168 (d) (2) (C) restricted use pesticide. Pesticide found in the establishment not approved for use in a commercial food establishment. Use only pest control methods approved for a commercial food establishment or a licensed pest control company..
- 229.168 (j) (2) 1st aid kit stored properly. Asprin for employee use stored in with food or food service items. Medicines or first aid kit must be stored to prevent contamination of food or food service items.
- 229.165 (l) (1) (B)not calibrated. Thermometers used in monitoring temperatues in cold hold units were measuring 40 degrees Fahrenheit. Provide for accurate thermometers in a visible location to monitor cold hold unit temperatures.
- Ch 13, Art II, section 13-26 Scored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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09/24/2015 | 68 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. 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 (e) (2) no soap. 229.167 (e) (3) (A) no towels. There are no soap and paper towels at the hand washing sink. Supply each handwash sink with soap and individual disposable paper towels.
- 229.165 (m) (1) (A)not clean. Observed knife stored in between lid and casing of cold hold unit. Ensure are knives are clean/sanitized and stored in their proper place when not in use.
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11/26/2014 | 90 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
- Observe a knife store between wall and work table.Do not store between work tables or wall.
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06/09/2014 | 90 |
- observed some open drinks by work station.all open drinks neeed to be kepted covered or removed from work areas.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
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01/02/2014 | 89 |
- 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.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Eggs were found being stored in walkin cooler over ready to eat and cooked food items.
- Need to place thermometer in walk-in cooler and another in the reach-in cooler to ensure maintaining proper internal temperatures.
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05/01/2013 | 89 |
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