- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS. OR LONGER. (BEANS 10/1/15--10/7/15)
- PROVIDE FOR PROPER WASHING OF DISHES AND EQUIPMENT. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, UTENSILS, KNIVES (STORE ON DRY/CLEAN SURFACE), ICE MACHINE)
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10/27/2015 | 87 |
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW ON PERSONAL DRINKS. (OPEN DRINKS)
- REPAIR LEAK UNDER SINK IN KITCHEN.
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06/17/2015 | 93 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS IN KITCHEN TO HAVE A LID AND STRAW. (OPEN DRINKS)
- ALL COOKED FOOD STORED IN COOLERS FOR 24 HOURS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (BEANS 3/1/15---3/8/15)
- PROVIDE THAT HANDWASHING SINK IS ACCESSIBLE AT ALL TIMES. (SINK HAD RADIO IN FRONT)
- PROVIDE FOR DISHES AND EQUIPMENT TO BE PROPERLY WASHED. (USING ONLY WASH AND SANITIZING CYCLES)(ENSURE THAT ALL 3 CYCLES ARE BEING USED: WASH (SOAP/WATER), RINSE (WATER), SANITIZE (BLEACH/WATER)
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03/20/2015 | 86 |
- ALL EMPLOYEES PERSONAL DRINKS MUST HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- ENSURE THAT EQUIPMENT AND DISHES ARE WASHED PROPERLY. (ONLY USING TWO CYCLES) (ALL THREE CYCLES MUST BE USED) (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BINS, UTENSILS, ICE MACHINE)
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09/09/2014 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands. OPEN DRINKS FOUND IN WORK AREA, CORRECTED ON SITE.
- Food contact surfaces not cleaned and sanitized. DISCONTINUE STORING KNIVES INBETWEEN EQUIPMENT. ALL KNIVES MUST BE STORED ON A CLEAN AND DRY SURFACE (COUNTER, MAGNET, ETC.).
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01/07/2014 | 93 |
- Ensure potentially hazardous food items are at 41 degrees f or below. Shell eggs shall be stored at 45 F or less. Found raw shelled eggs in prep area not at required temperature.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks on prep tables. Observed many employee beverages on prep tables without lids while open food handling was in progress. This item was corrected on site.
- Hand sink should be used for hand washing only. Discontinue using hand sink to wash or rinse out dishes.
- Ensure cross contamination does not occur. Discontinue storing raw meats above ready-to-eat foods. Found raw chicken stored above cheese and other RTE food items in reach in cooler.
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07/24/2013 | 87 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. (Beans labeled 10/18 measured at 50F at time of inspection. Beans were destroyed)
- Ensure all food is properly stored. (Meats found stored in retail plastic shopping bags.)
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10/19/2012 | 92 |
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