- Remove all toxic items not related to establishment.
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03/31/2016 | 97 |
| No violation noted during this evaluation. | 09/15/2015 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation was present at time of inspection. Manager stated that it has been filed and could not find. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 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.
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01/09/2015 | 92 |
- Spray hose is below sink rim.Need to keep hanged up or need to make it shorter.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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02/11/2014 | 93 |
- 229.163 (h) (8) before gloves. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Observed both food prep employees engage in multiple tasks handling multiple food items with bare hands. Neither washed their hands at any time during observation.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- 229.164 (r) (1) (A) labeled properly. Bulk food for customer self-dispensing lacking proper manufacturer's information. Macaroni salad found in cooler for customer self serve does not have labels with manufacturer info or ingredients.
- 229.164 (e)(1)(D)(ii)No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Food not discarded in unmarked containers/packages that have exceeded 4 hours. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Grated cheese, deli meats, cheese cake, brownies have been removed from original containers and have not been marked using an acceptable method.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Cold hold units must also be equipped with thermometer on the inside of unit to ensure they are maintaining 41 degrees F or below.
- 229.165 (m) (1) (A)not clean. Scoops and bins used for bulk items must be clearly labeled with contents and kept clean and sanitized using a routine cleaning schedule. Scoops must be stored handle up and out of food item to prevent cross contamination. Do NOT store magazines and newspapers on top of bins and replace broken lids on bins.
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03/26/2013 | 74 |
- 229.163 (n) (2) (A) closed beverage container(mug of coffee). Assure employee's beverage containers have a tight-fitting cover. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees only authorized to consume food items(taco,etc) in an desinated area(dining room), which will not contaminate: Preparation(food/food contact surfaces),storage,service areas.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs(grated cheese/turkey/ham in walk in cooler,refigerated ingredient bars). 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.
- Potentially Hazardous food(sliced ham at 48F located on ingredient bar and mac salad at 50F located in Customer self-service Deli case) not at required temperature in cooling unit. Food must be maintained at or below 41°.
- 229.165 (m) (1) (A)not clean(food debris on handles of refrigerated equipment/gaskets/inside refrigeration units, rust on racks in refrigeration units). Food contact surfaces unsightly (dirty or not clean). Do not reuse single use food containers: mushroom containers, etc.). Food contact equipment must be in good repair(no rust on refrigeration racks).
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. NOTE:Issued establishment an example of the Bare hand documentation.
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01/02/2012 | 80 |
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only (away from the food service line).
- 229.163 (h) (9) contaminate hands. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone and eating.
- 229.166 (i) (1) (B) HWS improper use. Use handsinks for handwashing only -- re-direct condensation drain pipes, must not drain into handsinks.
- 229.164 (r) (1) (B) (iv) manufacturer info. Prepackaged foods for sales as "grab and go" must be properly labeled per State guidelines.
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12/08/2010 | 88 |
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using handling dirty linens, then returned to handling food.
- (1)Employee drinks must be consumed from covered cups with straws in the designated area in the kitchen. (2) Food employee washed hands in the 3-compartment sink.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- Install a backflow preventor to the mopsink faucet.
- Clean inside the ice machine. Clean the soda nozzles.
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04/09/2010 | 82 |
| No violation noted during this evaluation. | 08/12/2008 | 97 |
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