- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45F Degrees or colder. Eggs on counter were at 67F Degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. HWS must be kept empty, at all times. To allow staff easy access to wash hands.
- 229.164 (r) (1) (B) (i) common name. All food product in establishment must be properly labeled with common/generic name of food product.
- Establishment must always have at least one person on duty with a Food Manager Certification.
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02/04/2016 | 84 |
- 229.166 (i) (1) (B) HWS improper use. Do not place items inside of HWS. Observed both lettuce and cleaners inside of HWS's.
- 229.167 (e) (2) no soap. All HWS's must have hand soap.
- Establishment must always have at least one person on duty with a Food Manager Certification. Certified employee came into work after inspection.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have thermometers.
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10/05/2015 | 87 |
- 229.171(f)permit required. Establishment has 10 days, to renew/locate Food License.
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06/16/2015 | 97 |
| No violation noted during this evaluation. | 02/13/2015 | 100 |
- 229.164 (o) (4) (D) Raw Shell Eggs. All raw shelled eggs must be kept at 45F Degrees or colder. Eggs were at 77F Degrees. Advised establishment to only put out a small amount at a time, when needed.
- 229.164 (r) (1) (B) (i) common name. All food product that is not stored in its origianl container, must be properly labeled with food name/generic name, at least in english and any other language wanted. Observed several unlabled containers of spices.
- Establishment muset always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Microwave needs to be cleaned.
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10/08/2014 | 85 |
- 229.166 (i) (1) (B) HWS improper use. Do not use HWS for storage of items. Observed large tray of dough, sitting on HWS.
- 229.164 (r) (1) (A) labeled properly. Establishment is selling pre-packaged cakes, sitting inside RIC, for customers to pick out themselves. These cakes must be properly labeled with establishment information.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact, but does not have documentation.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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05/27/2014 | 82 |
- Establishment must always have at least one person on duty with a Food managers Certification.
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01/27/2014 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs., must be properly date labeled with time and date food was prepared.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted in customer view.
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08/21/2013 | 87 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting lid and straw.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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04/11/2013 | 93 |
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