- 229.165 (m) (1) (A)not clean. Equipment food contact surfaces and utensils not clean to sight and touch. The knife magnetic hanger was not clean. Knives hanging on this were also not clean to sight and touch. The knifes were put through the wash again. The surface contact area of the magnetic knife holder was cleaned and sanitized.
- 229.164(f)(A)vii Storing damaged containers separately from whole containers. Damaged cans must be stored separately from other cans or discarded to prevent contamination. Observed two dented cans in the can storage. These were removed from the good cans.
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03/09/2016 | 93 |
- 229.163 (h) (5) handling soiled equip. Dish washer goes from loading dirty dishes into the washer to handling the clean equipment without washing hands. Food employees must clean hands and exposed portions of arms before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles after handling soiled equipment or utensils. Have the dishwasher wash hands before working with the cleaned dishware and utensils.
- 229.164 (f) (2) (A) (iv) not covered. Food must be protected from cross contamination by storing in packages, covered containers, or wrappings. Items place in cold storage were not covered to protect from cross contamination. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (6) (B) (i). Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Raw animal items placed in the prep area with no temperature control. These items were 54 degrees Fahrenheit. Quickly cool these items down to 41 degrees Fahrenheit, maintain that temperature. You can keep this practice; however, this requires you mark the items to indicate a time 4 hours after they were placed off temperature control. the best practice is to keep them on temperature control.
- 229.164 (o) (6) (B) (i). Potentially hazardous foods must be maintined at or below 41 degrees Fahrenheit. Items in a cold hold unit were at 50 degrees Fahrenheit. The ambient temperature of this unit was 48 degrees F. Ice all the items in this unit to bring rapidly to 41 degrees F. Discard the remainder at the end of the day. Have this unit adjusted, or repaired to maintain a proper hold temperature.
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07/30/2015 | 87 |
- 229.166(f)(2)(A) Handwashing water with mixing faucet. The cold water on the handwashing sink was turned off. The hot water provided to that sink was 140 degrees Fahrenheit. Employees were not adequately washing hands because the water was too to keep hands under. Repair the cold water on the facility so employees can moderate water to around 100 degrees Fahrenheit.
- 229.163 (f) (1) 20 seconds. Employees were not washing hands the required 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. Food in the process of cooling must be loosely covered or if not covered protected from overhead contamination.
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04/03/2015 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Cooling foods must be lightly covered. Food in walk-in refrigerator not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the dale placed in cold hold.
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12/02/2014 | 92 |
- 229.165 (m) (1) (A)not clean. Surfaces of ice machine storage bin not clean. Routinely clean and sanitize food contact surface in ice machine.
- 229.165 (m) (1) (A)not clean. Food contact surfaces in the walk on cooler not clean to sight and touch. Routinely clean and sanitize all surfacesShelves, Fans, Walls, ceilings, and floors).in the walk in cooler.
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08/25/2014 | 97 |
- 229.168 (c) (1) toxics stored. Cans of sterno stored in and above foods. Toxicchemicals must be stored away from, below or seperated by partitions fron food, equipment, utensils, linens, and single-service and single-use articles.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (m) (1) (A)not clean. Dishware must be visibly clean to sight and touch. Wash, rinse, sanitize, and then allow to air dry. Run items which have visible to sight and touch residue.
- 229.163 (h) (5) handling soiled equip. Observed employee pick up tongs dropped on floor to bring to dish washing area. Proceeded with operating the dishware wash area and handle clean dish ware without a hand wash. A proper 20 sec handwash is required after handling soiled equipment.
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03/25/2014 | 86 |
- 229.166 (g) (4) (B)backflow preventer. Hose connections without proper back flow prevention. Install a hose connection vacuum breaker on all hose connections.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Food and dirt build up on shelfs in refrigeration. Routinely clean and sanitize all surfaces inside refrigeration units.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation of training required by the established to allow bear hard contact with rear to eat foods.Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
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11/04/2013 | 85 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw chicken was stored above beef. Use the following when storing raw meals: stack in ascending order poultry, beef, pork ,fish and then ready-to-eat . If possible, store raw away from cooked/ready-to-eat . otherwise store rooked below cooked/ready-to-eat
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in cold hold, discard after 7 days. the day prepared counts as day one.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
- 229.165 (f) (12) (B)integral thermometer. Walk in cooler without a permanently affixed thermometer. Thermometer in walk-in reads from 200 degrees to 400 degrees. Place an accurate thermometer which reads from 0 to 220 degrees Fahrenheit in two degree increments.
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06/25/2013 | 83 |
- 229.163 (e) hands and arms. Employee did not wash hands after handling soiled utensils such as forks, spoons, knives, spatulas, ladles, plates, pots, cutting boards. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. DURING INSPECTION, NO PERSON DIRECTLY INVOLVED IN FOOD PREPARATION PRACTICES OBSERVED TO WASH HANDS. AT INSPECTION OF HAND SINK, NO PAPER TOWELS WERE AVAIALBLE.
- 229.163 (n) (2) (A) closed beverage container. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (r) (1) (B) (i) common name. BULK FOOD INGREDIENT CONTAINERS TO BE LABELED WITH THE COMMON NAME OF INGREDIENTS HELD WITHIN
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. INSPECTOR ENCOUNTERED IN-USE KNIVES WITH BROKEN ENDS/POINTS. RECOMMENDED TO MANAGER THAT SAID EQUIPMENT BE REPLACED IMMEDIATELY
- 229.165 (d) (1) (A)smooth. Cutting surface not smooth. Cutting board not in good repair. Food contact equipment must be in good repair. Cutting board must have a smooth surface. INSPECTOR ENOUNTERED CUTTING BOARD SURFACE WITH DEEP GROOVES AND CAN NO LONGER BE PROPERLY CLEANED AND SANITIZED. RECOMMEND SAID CUTTING BOARD BE REPLACED IMMEDIATELY
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12/03/2012 | 71 |
- 229.164 (f) (2) (A) (iv) not covered. Donated food must be protected from contamination. Foods not protected by storage in packages, covered containers, etc. ALL FOOD AND FOOD INGREDIENTS STORE IN FOOD GRADE CONTAINERS MUST BE PROTECTED FROM POSSIBLE CROSSCONTAMINATION BY PROVIDING APPROPRIATE COVERS/LIDS TO ALL FOOD STORAGE CONTAINERS. 1) Inspector encoutered several RTEs in walk-in cooler without lids. FOOD TO BE PROTECTED FROM POSSIBLE CROSS CONTAMINATION BY AVOIDING THE STORAGE OF CONTAINERS ON TOP OF OR IN DIRECT CONTACT WITH FOODS. 1) Inspector encountered food bins being stored on and in direct contact with diced food, lettuce
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. INSPECTOR ENCOUNTERED RTE FOODS IN WALK-IN COOLER WITHOUT DATE/DAY LABELS
- 229.165 (g) (2) (A)3 comp sink. IMPROPER USE/IMPROPER SET UP OF 2-COMPARTMENT SINK. I 1) Inspector encountered 3-compartment sink with only 2 compartments being utilized for warewashing (soap/water and bleach/water) No rinse compartment available. 3rd compartment being utilized to thaw frozen product.
- 229.165 (h) (2)thermometer available. Provide thermometer in walk in cooler. ALL COOLING/FREEZING UNITS TO BE PROVIDED WITH A WORKING THERMOMETER. 1) Inspector encountered cooling units without thermometers
- 229.165 (d) (1) (B)free of breaks, cracks. Equipment used unable to be disassembled. Cutting board not in good repair. Cutting board must have a smooth surface. Food contact equipment must be in good repair. ALL FOOD CONTACT EQUIPMENT AND UTENSILS MUST BE IN GOOD REPAIR, FREE OF CRACKS, CHIPS, BREAKS, AND, IN CASE OF CUTTING BOARDS, MUST NOT BE PITTED OR WITH DEEP GROOVES, AND NOT WARPED. ALL SAID EQUIPMENT MUST BE EASILY CLEANABLE,WASHED, RINSED AND SANTITIZED. 1) Inspector encountered deeply pitted, warped cutting board 2) Inspector encountered knife with handle taped onto cutting surface. 3) Inspector encountered bowls, plates, cups, with chipped areas on food contact surfaces.
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07/31/2012 | 83 |
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods.
- Please ensure plumbing system is installed according to code. Found hose attached directly to hose bibb. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. Please install a backflow preventer on hose bibb near water heater.
- Please ensure no insect contamination. Found several cockroaches near kitchen handsink. Found drain flies in warewashing area. Please keep floor dry and provide for adequate pest control.
- Please ensure a certified food manager is on duty during operation. No certified staff on duty.
- Please ensure food contact surfaces are 1. Smooth 2. Easily-cleanable 3. Non-absorbant. Found knives with tape holding handles together and sharpener stored between unapproved surfaces.
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10/25/2010 | 83 |
| No violation noted during this evaluation. | 08/11/2009 | 62 |
| No violation noted during this evaluation. | 03/20/2009 | 83 |
| No violation noted during this evaluation. | 02/20/2008 | 69 |
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