- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135F Degrees or Hotter. Egg, 88F Degrees. Sausage, 78F Degrees. Food was disposed of, by Establishment.
- 229.166 (i) (1) (B) HWS improper use. Do not place items inside of HWS. Items inside HWS, at drink station.
- 229.164 (r) (1) (A) labeled properly. All food items in kitchen must be properly labeled with common name/generic name of food product.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF Food in cooler over 24hrs, must be properly date labeled with time and date food was prepared.
- 229.167 (e) (2) no soap. All HWS's must have hand soap.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- Ch 13, Art II, section 13-26 Display permit. Copy of most recent inspection report must be posted for customer view.
- 229.171(f)permit required. Establishment has copy of expired Food License posted. According to regular inspector, food license is current. Be sure to post current copy of Food License.
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09/29/2015 | 77 |
- 229.163 (g) Wash before RTE. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. Utilize deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.167 (p) (5) improper use of sinks. Observed dishes in the handsink. Handsink is to be used for hand washing only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Foods not protected by storage in packages, covered containers, etc. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat foods vegetables and cooked ready-to-eat food.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F.
- Observed personal drinks without spill proof lids and straw. All personal drinks must have spill proof lids and straw.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- * 229.163(b) Demonstation of Knowledge. Register and successfully complete a Food Manager Certification course. A Certified Food Manager must be present and available during all hours of operation. An employee stated they had passed the Certification however did not have their Certification card on site/person.
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05/22/2015 | 77 |
- 229.163 (h) (8) before gloves. Food handlers must wash their hands prior to donning gloves.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All potentially hazardous foods must be separated properly. Separate ready to eat-foods (breads, vegetables, cooked foods from raw foods (beef, pork, and chicken).Ensure to separate foods by proper cooking temperature.
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12/22/2014 | 92 |
- 229.164 (o) (6) (A) PHF>135.Potentially hazardous foods not at proper holding temperature of 135F. Consider additional hot unit for holding of PHF.
- 229.167 (p) (5) improper use of sinks. Observed mop sink used for filling water pitcher and disposal of ice. Mop sink must be for one purpose only. Label mop sink for designated duty.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Improper organization in the refrigerator for storage of potentially hazardous foods. Organize all raw foods according to cooking temperature.
- 229.166 (c) (3) hot water sufficient.No hot water at handsink or 3 compartment sink. Hot water temperature 85F. Est. states aware of issue and voluntary closed. Hot water must be available during all hours of operation 110F and 100F.
- * 229.163(b) Demonstation of Knowledge. Additional Certified Food Manager is required.
- 229.165 (d) (1) (B)free of breaks, cracks. Cooking utensils must be in good repair or replaced. Observed cooking spatula ends charred due to heat.
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01/09/2014 | 77 |
- Potentially Hazardous food not at required temperature in cooling unit. Shelled eggs left out at room temperature of 86F. Eggs discarded. Store eggs in the refrigerator at 41F or alternative means that meets requirement.
- 229.163 (n) (2) (A) closed beverage container. Open drink containers must have spill proof lid and straw.
- Set a policy regarding Ready to Eat Foods for all employees such as employees utilize gloves, or additional barriers. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (o) (7) (A) consume by date (prepared).
- Hot water turned off at plumbing. Hot water must available at all times of operation. Investigate reason for leak at handsink and correct.
- Standing water in kitchen-investigate and correct.
- Observed employee not wearing close toe shoes. All employees must wear close toe shoes.
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09/03/2013 | 73 |
- General cleaning inside of ice machine needed.
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10/09/2012 | 97 |
- Food must be stored in food approved bags.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- one employee must be food manager certified in every shift.
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11/30/2011 | 89 |
- DATE LABEL ALL PREPARED FOOD CONTAINERS HELD OVER 24HOURS. DISCARD ALL LEFTOVERS AFTER 7 DAYS. SOME CONTAINERS HAD LABELS OTHERS DID NOT. CORRECT BY THE NEXT ROUTINE INSPECTION.
- USE THE PROPER STEPS WHEN MANUALLY WAREWASHING (1) WASH; (2) RINSE AND (3) SANITIZE (CHLORINE TO BE IN THE 50 TO 100PPM RANGE). DIAGRAM SHOWING PROPER THREE COMPARTMENT SINK SET-UP PROVIDED.
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07/20/2011 | 93 |
- PROVIDE PAPER TOWELS AT THE KITCHEN HANDWASH STATION - COS.
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10/25/2010 | 97 |
- Repair leak at cold water valve at kitchen handsink located by the three compartment sink. Currently cold water turned on/off at the valve.
- Provide for mechanical dishwasher to sanitize properly. NOTE: Restaurant does have a working three compartment sink on-site.
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10/22/2009 | 94 |
| No violation noted during this evaluation. | 03/10/2009 | 93 |
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