- Must use a barrier, such as disposable gloves, deli paper, or utensils when handling ready to eat foods, as plates are prepared for customers. No bare hand contact procedure available for review
- Remove sponge like shelf liner with holes on clean dish shelving, this material difficult to properly clean and sanitize. Use a smooth, non absorbent material like food grade plastic.
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03/04/2016 | 93 |
- Owner is in the process of scheduling an online course and should be completed by next routine inspection.
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07/15/2015 | 97 |
- Make sure all food products, prepped, cooked, or thawing, stored inside the upright reach-in cooler unit have date marking for proper rotation.
- Hot water at kithchen area hand sink takes over 30 to 45 seconds to begin getting warm, each time it is used. Then the temperature is only reaching about 98 degrees F. and needs to be over 100 degrees F. Hot water heater temperature may need to be adjusted.
- Make sure one manager on site at all times of operation has current food manager certification.
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12/18/2014 | 89 |
- At time of inspection, handsink was completely shut off. Hands were being washed in 3 compartment sink. Ensure hands are being washed in handsink only. Repair handsink leak as soon as possible.
- At time of inspection, personal drinks and food were being stored in both cooling units along with restaurant food to be used for the customers. Ensure all personal food/drink items are being stored separate from any and all customer products.
- At time of inspection, eggs in cooler were being stored next to ready-to-eat food for customers. Ensure all raw animal products are being stored below and away from all prepared, ready-to-eat food.
- At time of inspection, food in cooler that was being kept for more than 24 hours did not have a use-by date label marked. Ensure all food items being kept for more than 24 hours have a date label with a use-by date. Use-by date not to exceed 7 days; day 1 being the prep date.
- At time of inspection, handsink station was not accesible; water line was turned off. Ensure all handwash facilities are accessible. Ensure handsink station next to preparation line is in good repair and water line is turned on at all times.
- Observed dead roach in back room next to cooler. Ensure all pests are eliminated and provide invoice for pest control.
- Observed rodent droppings in back room next to shelving unit. Ensure all rodent droppings are eliminated and walls sealed at corner to prevent infestation issues.
- At time of inspection, spray bottle containing sanitizing solution was placed below slicing machine, next to sugar container. Ensure cleaning bottles containing toxic solutions are being stored in a designated area; away from any food items.
- At time of inspection, Certified Food Manager Certification was not provided. Ensure at least one person at this establishment has a certified food manager certificate available and posted at all times. Person certified must also be present during all business hours.
- At time of inspection, owner stated there was a back up at handsink. Ensure all plumbing is repaired and adequately working by follow up date on July 11, 2013.
- At time of inspection, Food Establishment Permit was outdated (10/2012). Ensure food establishment permit is current and posted at all times.
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06/27/2013 | 63 |
- At time of inspection, the mop sink did not have hot running water. Ensure the mop sink has hot water that is at least 110 degrees F.
- 229.168 (c) (1) toxics stored. Observed bottle of chemical stored on rack next to clean wares. Ensure chemicals are stored separately from wares and below wares. Corrected on site
- At time of inspection, thermometer in back fridge was reading 100 degrees F and thermometer at the top of unit was reading 50 degrees F. Inspector thermometer was at 42 degrees F. Ensure fridge has a thermometer that is in proper working condition and calibrated correctly.
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10/11/2012 | 90 |
- 229.166 (c) (3) hot water sufficient. At time of inspection, 3 compartment sink hot water temped ta 100 degrees F. Ensure hot water at 3 compartment sink reaches at least 110 degrees F.
- 229.165 (k) (14) (A)chlorine solution. Bleach solution in 3 compartment sink tested at 200ppm. Ensure the concentration of the bleach solution is between 50-100ppm
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04/05/2012 | 93 |
- Establishment must always have at least one person on duty with a food managers certification.
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06/03/2010 | 97 |
| No violation noted during this evaluation. | 01/29/2008 | 97 |
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