- Bacon was stored above potatoes. Raw meat and eggs must be stored below and away from ready to eat foods.
- There was a thermometer missing in the line fridge. A thermometer was placed inside of it.
- A knife was stored in the a crack on the prep line. Utensils must be stored in a clean dry place.
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12/04/2015 | 90 |
- Provide for all drinking cups to be a cup, lid and a straw. Observed 3 open drink cups in the kitchen.
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03/23/2015 | 96 |
- Discontinue storing personal medication on the shelves above the prep table. Toxic items shall be stored away from food and food products. COS. Provide for all toxic chemical spray bottles to be labeled. Spray bottle with pinkish liquid not labeled. COS
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12/02/2014 | 97 |
| No violation noted during this evaluation. | 07/31/2014 | 100 |
| No violation noted during this evaluation. | 03/25/2014 | 100 |
- Provide for all food contact surfaces of equipment to be clean and in good repair. (inside ice machine and damaged spatula)
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11/21/2013 | 97 |
- NO HANDSINK AVAILABLE AT FRONT BEVERAGE STATION AT TIME OF INSPECTION. ENSURE A WORKING HANDSINK (WITH SOAP AND WATER) IS AVAILABLE AT BEVERAGE STATION.
- WAREWASHING OBSERVED WITH NO INTERMEDIATE RINSING STEP. ENSURE DISHES ARE WASHED, RINSED, AND SANITIZED IN THAT ORDER IN 3 COMPARTMENT SINK. WASHING SHOULD BE DONE WITH SOAPY WATER, RINSING WITH JUST WATER, AND SANITIZING IN WATER WITH BLEACH (OR QUATERNARY SOLUTION).
- NO BAREHAND DOCUMENTATION MAINTAINED AT SITE. ENSURE FOOD WORKERS ARE UTILIZING SAFEGUARDS WHEN WORKING WITH READY TO EAT FOOD SUCH AS GLOVES, UTENSILS, FOIL, WAX PAPER OR SOME OTHER PHYSICAL BARRIER.
- HANDSINK IN KITCHEN FOUND WITH BUCKET AND MISCELLANEOUS DEBRIS. ENSURE HANDSINKS ARE USED FOR HANDWASHING ONLY. DISCONTINUE DUMPING OR STORAGE OF ITEMS IN THE HANDSINK.
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07/15/2013 | 86 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Employees may also utilize gloves and or tongs for contact with ready to eat foods.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Need to store raw meats underneath ready to eat foods such as salad.
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12/11/2012 | 92 |
- PHF/TCS FOOD open, in use, items out of orginal container; without time date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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01/21/2011 | 96 |
- Cooking without a temperature measuring device.
- Observed open potentially hazardous food items in the reach-in refrigerator, not properly label. Observed numerous containers and open packages of potentially hazardous foods, that are out of their original containers, in the large reach in cooler; none of which contain a proper label.
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06/11/2010 | 93 |
- Observed that refried beans on steam table were 100 degrees F. Employee stated that beans are briefly reheated on stove before being placed on the steam table. Instructed employee that all food that is being reheated and placed on a steam table must be reheated to 165 degrees F before being placed on the steam table.
- Observed that employees were not adequately washing hands when changing tasks. Observed two employees run hands under water quickly and then dry hands with wet dish washing cloth. Hands must be washed with soap and hot water, at a temperature of 100 degrees F, for 20 seconds and then dried with a single use paper towel.
- Observed that a sieve was being washed in the hand washing sink. Discontinue washing the sieve at the hand washing sink; wash the sieve in the 3 compartment sink instead.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Observed that paper towels were not provided at employee hand washing sink in the kitchen. Provide for there to be paper towels at all hand washing sinks.
- Observed that several multi-use utensils were not in good repair. All food contact surfaces must be in good reapir.
- Observed that interior of ice machine was in unsanitary condition. Provide for the interior of the ice machine to be cleaned on a regular basis.
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02/17/2010 | 74 |
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