- Need to separate dented cans from inventory and place in a designated area for inspection and/or credit.
- Need to provide a working / visable thermometer inside the glass door reach-in cooler unit located behind the hot hold steam table
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01/12/2016 | 93 |
- Do not store any cleaning chemicals on the same shelf as canned sodas in the back storage area shelf.
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09/02/2015 | 97 |
| No violation noted during this evaluation. | 04/08/2015 | 100 |
| No violation noted during this evaluation. | 12/09/2014 | 100 |
- Observed a box of molded tomatoes in the walk in cooler. Ensure that all foods are in sound condition and safe for consumption. Owner discarded the box in the trash.
- Observed ribs cooked 4 days prior without date labels. Ensure that all potentially hazardous foods that have been cut/cooked/prepared have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink was clogged and did not drain. Ensure that the sink is unclogged to properly dispose of wastewater and can be used frequently between tasks.
- Establishment does not have a mop sink installed (wastewater is being disposed of outside). A mop sink must be installed to properly dispose of wastewater. Until mop sink is installed, all wastewater needs to be disposed of in one of the toilets.
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05/20/2014 | 86 |
- Observed personal drinks on prep area counter tops and in coolers. Ensure all personal drinks are stored seperate fom ready to eat foods , in a designated area at all times.
- At time of inspection, hot water at handwash station in kitchen, did not have accessible hot water and sink was clogged. Ensure hot water is accessible at handwash station and handsink clogg is repaird.
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08/06/2013 | 93 |
- At time of inspection, the handsink in the men's bathroom has the hot water valve turned off since the water leaks from the faucet when it is supposed to be off. Ensure the handsink is repaired so the sink has continuous hot running water and the valves do not have to be turned off.
- At time of inspection, the thermometer on the outisde of the walk in cooler is not working and there wass not a thermometer observed inside the walk in cooler. Ensure there is a properly working thermometer for the walk in cooler
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12/04/2012 | 93 |
- 229.163 (i) not in HWS.Observed food handler wash hands in the 3 compartment sink. Ensure handwashing is done in designated handsinks only and hands are washed with soap and hot water for at elast 20 seconds and dried with a paper towel.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw shelled eggs stored on 2nd shelf above pot of cooked beans in front fridge. Ensure raw animal products are stored below and away from cooked food.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meats in back fridge unit stored on shelves above bottled water and above ready to eat foods, such as butter. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in front fridge without a date label. Ensure all prepared food that is kept for more than 24 hours has a date label with the USE BY date. The use by date should not exceed 7 days from prep day and the prep day is day 1. Example: beans made on August 1 will have a use by date label of August 7.
- 229.166 (f) (2) (A)HWS>100F. At time of inspection, handsink in kitchen did not have hot water that temped at 100 degrees F. Ensure handsink in kitchen has hot water of at least 100 degrees F.
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08/07/2012 | 84 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw shelled eggs being stored on 2nd shelf above cooked food. Ensure all raw animal products, such as eggs and meats, are stored below and away from cooked/prepared food.
- 229.164 (o) (7) (A) consume by date (prepared). Observed various conatiners in front fridge that are kept for more than 24 hours without a date label. Ensure any prepared/cooked food that is kept for more than 24 hours has a date label with a "use by" date. The "use by" date should not exceed more than 7 days.
- 229.165 (m) (1) (A)not clean. Observed vent food with dust accumulating. Ensure vent hood is cleaned on a regular basis to prevent dust, food debris, and grease from accumulating.
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03/28/2012 | 89 |
- 229.167 (p) (5) improper use of sinks. 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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05/13/2011 | 92 |
- No soap and papertowels at handsink.
- Establishment must always have at least one person on duty with a food mangers certification.
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06/04/2010 | 94 |
| No violation noted during this evaluation. | 06/11/2009 | 100 |
| No violation noted during this evaluation. | 03/10/2009 | 97 |
| No violation noted during this evaluation. | 01/17/2008 | 97 |
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