| No violation noted during this evaluation. | 01/08/2016 | 100 |
- 229.164 (r) (1) (A) labeled properly. Items for customer self service need to have proper labeling (cookies etc) 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info.
- 229.168 (c) (1) toxics stored. MEDICINES/AIR FRESHENERS/OTHERS NEED TO BE STORED AWAY FROM THE PREP AREA.
- 229.165 (m) (1) (A)not clean. CONTAINER TOPS NEED TO BE WASHED/RINSED/SANITIZED.
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09/30/2014 | 90 |
| No violation noted during this evaluation. | 05/20/2013 | 100 |
- 229.165 (m) (1) (A)not clean....please clean the inside of the ice machine...
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04/16/2013 | 97 |
| No violation noted during this evaluation. | 01/15/2013 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. 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.
- 229.165 (g) (1) equipment not sufficent.(Cold hold unit holding an ambient temperature above 41F.)
- Potentially Hazardous food not at required temperature in cooling unit. All PHF items over required temperature were removed my manager on duty.
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07/25/2012 | 88 |
- At the time of inspection, one of the designated handwashing sink's had no running hot water. Hot water was restored by manager.)
- Potentially Hazardous food not at required temperature in cooling unit.(Observed tuna salad holding an ambient temperature of 47F. Tuna was removed by manager on duty.)
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01/26/2012 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed evidence of evidence of drink's and other food being poured inside designated handwashing sinks.)
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. No soap at the hand washing sink. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels. Supply the restroom hand sink with soap.
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09/27/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. (Observed evidence of food items being poured inside the designated hand washing sink's.)
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, remove all poisonous items from food areas(Observed multiple toxic cleaning items not stored in a designated area, away from food and prep areas.)
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces. Clean Potentially Hazardous Food contact surfaces and equipment.(Observed some of the food equipment dirty.)
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.(The most current food inspection report was not posted in public view and the most recent food establishment permit was not the current one posted.)
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06/02/2011 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Observed a bucket inside HWS.
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02/24/2011 | 96 |
- Provide a functional vacuum breaker at mop sink. Observed damaged vacuum breaker.
- Handsinks must be accessible at all times. Observed two handsinks obstructed by objects in and around sinks. Handsinks can be used for hand washing only and must be available for hand washing at all times.
- Ensure that an air gap exists between ice machine drain pipe and floor drain. Air gap should measure twice the diameter of the drain pipe.
- Ensure that all food contact surfaces are clean and sanitized. Observed soda machine nozzles with substantial mold build-up.
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03/29/2010 | 87 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Employees are touching human body parts other than clean hands and clean exposed portions of their arms before engaging in food preparation or working with exposed food/beverages, clean equipment, and utensils or unwrapped single-service single use items.
- Establishment must routinely monitor critical control points. Two cold hold units were not checked to ensure temperatures were 41 degrees or less.
- OPEN COOLER with Salads/Desserts was not below 41 degrees; it was at 46 degrees in the back and 52 degrees in the front. PIZZA TOP LINE was also not below 41 degrees; it was at 46 degrees. PLEASE DO NOT PLACE POTENTIALLY HAZARDOUS FOODS IN OPEN COOLER UNTIL TEMPERATURE IS AT 41 DEGREES OR LESS. Pizza top line cooler, at end of inspection was corrected to 41 degrees.
- Thermometer reading 0 degrees F, actual temperature at 38 degrees F.
- Most recent graded inspection report must be posted in customer view. Also, post current Food Establishment Permit.
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11/20/2009 | 78 |
| No violation noted during this evaluation. | 04/20/2009 | 100 |
| No violation noted during this evaluation. | 12/10/2008 | 91 |
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