| No violation noted during this evaluation. | 02/08/2016 | 100 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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10/08/2015 | 97 |
| No violation noted during this evaluation. | 06/09/2015 | 100 |
| No violation noted during this evaluation. | 03/10/2015 | 100 |
- Food license needs to be posted in public view.
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11/07/2014 | 97 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Post current food license in public view.(license is current.Expires on 12/2014.
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07/01/2014 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Hand held strainer was being stored in the hand sink. Ensure that nothing is stored in the hand sink and that hand sink is used for hand washing only.
- Permit was not posted and inspection report was not posted in customer view. Ensure that both are posted respectively.
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10/30/2013 | 93 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR CAKES IN COOLER TO HAVE A LABEL. (PACKAGED CAKE)
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01/31/2013 | 92 |
- PROVIDE A LABEL FOR SLICES OF CAKE THAT ARE WRAPPED AND CUSTOMERS CAN REACH. (ESTABLISHMENT NAME, ADDRESS, PHONE, INGREDIENTS)
- PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES AND FOOD ITEMS.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED AND SANITIZED. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), UTENSILS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP 12/2011) ANY QUESTIONS CALL 207-8853...
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01/04/2012 | 87 |
- ENSURE ALL FOOD MAINTAINED OUT OF TEMPERATURE CONTROL AND MAINTAINED IN THE TEMPERATURE DANGER ZONE (41F-135F) TO BE PROPERLY TIMED TO ENSURE THE FOUR HOUR LIMIT IS NOT EXCEEDED.
- ENSURE SHELEVES IN COOLER ARE CLEANED AND SANITIZED REGULARLY
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09/23/2010 | 93 |
- 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 before returning to food handling.
- Food employee washed hands in a 3-comp sink. Employee drinks must be consumed from covered cups with straws. Handsinks must be used for handwashing only--found utensils in handsink.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- To prevent cross-contamination, properly shelve foods in the following oder from top to bottom: vegetables and cooked foods, then raw seafood, raw beef, raw pork, raw chicken and eggs.
- Properly date-mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours. Deli meats that have been removed from the original casing may be consumed within 7 days if held at 41F or below, or 4 days if held at 45F. If the unused processed meat is still in the original casing, the use by date on the wrapper may be followed. Do not keep in storage potentially hazardous foods that are past the use by date---condemned 10 pounds of roast beef, turkey, sausage and pastrami.
- Ensure that the sanitizing solution has 50-100 ppm Chlorine concentration. Provide for the test strips to ensure accuracy.
- Clean inside the ice machine. Clean soda nozzles.
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01/21/2010 | 74 |
| No violation noted during this evaluation. | 10/16/2008 | 80 |
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