| No violation noted during this evaluation. | 02/19/2016 | 100 |
| No violation noted during this evaluation. | 07/20/2015 | 100 |
- Make sure kitchen area hand washing sink is only used for washing hands and no other task. Observed a piece of kitchen equipment being stored inside the hand washing sink at the time inspection began.
- Make sure wiping towels are stored in a sanitizing solution prior to being used to clean and sanitize counters and customer tables. Several red buckets observed behind sales counter without any sanitizing solution.
- Make sure any personal employee food is identified properly or stored seperate from any of the establishments food products while in walk-in cooler and freezer
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01/26/2015 | 93 |
- Ensure red colored wiping cloth buckets used to sanitize counters and food contact surfaces has 50ppm to 100ppm chlorine residual. Observed two buckets with soap and water in the kitchen area with no chlorine residual available.
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08/29/2014 | 97 |
- Observed cutting board needing to be replaced. Cutting board must have a smooth surface.
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09/24/2013 | 97 |
- No Certified Food Manager on site at time of Inspection. A Certified Food Manager must be available at all times during operation. This may require more than one employee to be Certified.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed utensils not in good conditon/repair on drying rack. Observed utensils and inside of container used for dessert preparation not clean to sight and touch. Observe ice scooper not placed on a clean, dry container. Reminder all food contact surfaces must be clean and sanitized prior to use and in good condition.
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01/08/2013 | 94 |
- No Certified Food Manager on site during time of Inspection. A CFM is required to be present and available during all hours of operation and this may require more than one employee with certification.
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08/02/2012 | 97 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods in reach in units.
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01/23/2012 | 97 |
- Observed open syrfoam cups without lids in establishment. 229.163 (n) (2) (A) closed beverage container.
- Observed dark liquid and a plasitc lid. Handsink is not to be used as a dumpsink.
- Sanitizing solution used to wipe down counter tops at incorrect ppm. For sanitizing approved methods are water and cholrine or quat amnomia.
- Small plastic cups observed with dried food on bottom. Wash and sanitize properly.Ensure all dishes, cups, dishware are properly air dried.
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07/26/2011 | 90 |
- HOT DOGS ON HOLDING UNIT 73F.ALL PHF MUST BE HELD ACCORDING;HOT HOLDING 135F OR ABOVE AND COLD HOLDING 41F. DISCARDED HOT DOGS.
- OBSERVED OPEN DRINK CUPS WITHOUT A LID AND A STRAW. COS.
- ENSURE ALL FOOD CONTACT SURFACES ARE FREE FROM CRACKS AND BREAKS; AND ARE CLEANED AND SANITIZED THROUGHLY AFTER EACH USE OR CYCLE.
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08/11/2010 | 88 |
- EMPLOYEE DRINKS WITHOUT COVERS/LIDS AND STRAWS
- 1) EMPLOYEE HANDLING READY TO EAT FOODS WEARING MULTIPLE RINGS AND BRACELETS, AND NAIL POLISH.
- COOKS WIPING FOOD PREP COUNTER WITH DRY/DIRTY TOWEL, NOT USING PROPER SANITIZING SOLUTION FOR THIS PURPOSE
- COOKS WITNESSED WIPING FOOD PREP COUNTER WITH DRY/DIRTY RAG AND NOT WASHING HANDS BEFORE RETURNING TO HANDLE COOKED/READY-TO-EAT FOODS, i.e., HANDBURGER BUNS, TOMATOS, LETTUCE.
- TOXIC, NON-FOOD GRADE SPRAYS, SCENTED OILS, BEING STORED IN FOOD PREP AREAS, IN CLOSE PROXIMITY TO FOODS
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02/10/2010 | 81 |
| No violation noted during this evaluation. | 05/13/2008 | 84 |
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