- 229.163 (n) (2) (A) closed beverage container.....COS
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02/11/2016 | 96 |
| No violation noted during this evaluation. | 12/15/2015 | 100 |
| No violation noted during this evaluation. | 07/13/2015 | 100 |
- 229.164 (o) (6) (B) (ii)....discard foods in walkin cooler....temperatures of various products 50F....
- 229.164 (o) (6) (A) PHF>135....reheat the food items on the left side hotbox....adjust temperature of the hotbox so as the products hold to at least 135F....
- 229.165 (g) (1) equipment not sufficent to hold hot foods to a temperature of at least 135F...
- 229.165 (g) (1) equipment not sufficent....walkin cooler must hold food products to a temperature of at least 41F...
- 229.165 (k) (14) (A)chlorine solution....not detected...explained wash, rinse, sanitize to employees....
- 229.165 (h) (2)calibrated thermometer available.....get thermometers and place in the walkin, and hot boxes....
- replace gasket on walkin cooler door....
- 229.165 (m) (1) (A)not clean....inside ice machine too moldy....
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10/06/2014 | 78 |
- 229.164 (o) (6) (A) PHF>135....hold burgers at 135F or hotter....COS
- 229.165 (m) (1) (A)not clean....outside top of ice machine needs attention....
- 229.165 (k) (14) (A)chlorine solution.....need to wash, rinse and then sanitize with 50-100ppm bleach or equal....
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04/07/2014 | 89 |
- 229.164 (o) (6) (A) PHF>135....found chicken wings in the hotbox at 120F....reheat to 165F for at least 15 seconds, then hot hold to a temperature of at least 135F.....COS
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04/18/2013 | 95 |
- No labels on Ice
- 229.164 (o) (7) (A) consume by date (prepared).
- A Certified Food Manager must be present during business hours.
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01/28/2013 | 89 |
- 229.163 (n) (1) eat.drink.smoke.. only. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. (Observed Raw Bacon stored inside container with cooked rice.)
- Most recent graded inspection report must be posted in customer view.
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08/24/2012 | 89 |
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.(No Labels for Ice)
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A Certified Food Manager must be present during business hours.
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02/15/2012 | 89 |
- 229.164 (r) (1) (B) (iv) manufacturer info.(Observed ice being sold with out any labels or information provided such as place of business of the manufacturer, packer, or distributor.
- Observed several carton's of egg's that were past their expiration date of July 29,2011
- 229.165 (r) (3) (D)no sanitization.(Observed no sanitizing methods for dishes and utensils.)
- Post most recent graded inspection report in customer view.
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08/17/2011 | 86 |
- Observed a package of cold cut meat with evidence of spoilage and date of package was past expiration date. Manager discarded Items. (Corrected On Site)
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03/11/2011 | 96 |
- Please ensure that cooked food held in hot hold is maintained at 135 degrees F or above. Observed chicken wings and fried items in hot hold at 105 degrees F. Increase hot hold temperature to maintain food at 135 degrees F and provide a more precise thermometer.
- Please wash hands before putting on gloves and handling food. Observed employee put on gloves and serve food without washing hands.
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03/05/2010 | 91 |
| No violation noted during this evaluation. | 05/26/2009 | 83 |
| No violation noted during this evaluation. | 12/15/2008 | 70 |
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