| No violation noted during this evaluation. | 02/15/2016 | 100 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods, kolaches, not at 135?F or above after being cooked to proper internal temperature. These items must be kept at 135 degrees or better. Another method is time as a public health control. Mark the items to indicate a time 4 hours after they were taken off of temperature control. Discard what remains after the 4 hours is up.
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08/20/2015 | 92 |
- Ch 13, Art II, section 13-26 Display last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods must be maintained at or above 135 degrees Fahrenheit. Kolaches were at 117 degrees Fahrenheit. These must be rapidly reheated to 135 degrees Fahrenheit. Then maintained at or above 135 degrees Fahrenheit. If trying to use time only or time and temperature as a public health control. The items must be labled to indicate a time 4 hours after the food is placed off temperature control. It is then discarded.
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02/06/2015 | 92 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods must be held at or above 135 degrees Fahrenheit. Kolache were at 129 degrees Fahrenheit. The hot hold unit was set at 129 degrees Fahrenheit. Discard the kolaches at the and of 4 hours after removing from temperature control. Adjust unit to maintain temperature at or above 135 degrees Fahrenheit.
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07/31/2014 | 92 |
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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01/23/2014 | 97 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. Kolache's are cooked at another location then delivered to this location. Cabinet where they are hot held was set for 122 degrees Fahrenheit. Kolache's were delivered at 9:30 AM, Establishment closes at 12:00 PM. Kolache's are discared at the end of the day. Options: 1) Set the warming cabinet at 135 degrees Fahrenhiet or better to maintain Kolaches at or above 135 degrees F. 2) Label the batches of Kolaches as to cook time, and discard time four hours later if not held at 135 degrees or better. If you wish to keep the kolaches at the establishment for four hours. A delivery temperatrure greater than 135 and document this temperature as the start time on 4 hours. Discard at the end of four hours.
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07/25/2013 | 95 |
- * 229.163(b) Demonstation of Knowledge. A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION
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02/28/2013 | 97 |
- 229.167 (e) (3) (A) no towels. No soap at the hand washing sink. Supply each handwash station with individual disposable paper towels. MISSING PAPER TOWELS AT BOTH HANDSINKS
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10/22/2012 | 97 |
| No violation noted during this evaluation. | 07/05/2012 | 100 |
- Provide for a food temperature measuring device to ensure hot food is held equal to or greater than 135°F
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03/14/2011 | 97 |
| No violation noted during this evaluation. | 03/04/2010 | 100 |
- Ensure towels are available at kitchen handsink.
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11/17/2009 | 97 |
| No violation noted during this evaluation. | 05/05/2009 | 90 |
| No violation noted during this evaluation. | 12/30/2008 | 86 |
| No violation noted during this evaluation. | 07/21/2008 | 79 |
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