- Ensure at least one person at this establihsment is food manager certified and present during all hours of operation. Certificate posted is for employee that no longer works at this location.
- Observed sticky residue/mildew on soda nozzles at fountain station. Ensure all food contact surfaces are maintained clean to sight and touchat all times.
- PVC pipe under three compartment sink is deteriorated and has a towel being used to keep from leaking. Also has foam tape. Ensure PVC is replaced.
- At time of inspection, observed bag inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
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02/19/2016 | 90 |
- Hand sink in kitchen is missing soap. Ensure hand sinks are provided with soap and paper towels at all times.
- Handles to faucets at three compartment sink are broken; makes it difficult to close faucet. Ensure all broken faucets are replaced.
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12/08/2015 | 94 |
- Remove all outdated canned goods and pringles chips from shelves.
- Permit posted expired 10/2014. Ensure current permit and latest routine report are posted in customer view, at all times.
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06/16/2015 | 93 |
- Observed employee wash hands in three compartment sink. Esnsure employees are using hand sinks only to wash hands at all times.
- Use by date marked on ready to eat food in walk in cooler exceeds 7 days from initial prep day. Ensure use by date marked does not exceed 7 days; food prepared 10/29/2014 must have a use by date marked not longer than 11/04/2014.
- At time of inspection, hand sink in kitchen was missing soap and paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed excessive dirt/dust on shelves where prepackaged food is stored. Observed old food debris on food prep surfaces. Ensure all food contact surfaces of equipment and utensils are maintained clean to sight and touch at all times.
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10/29/2014 | 86 |
- Ready to eat food in walk in cooler was at 50 degrees F. Ensure all food held cold is at 41 degrees F or below when stored in coolers.
- At time of inspection, kitchen personell claimed to be certified food manager, but certificate was not provided. Ensure at least one person at at this establishment is food manager certified and present during all hours of operation. Ensure certificate is provided/posted.
- Handsink in kitchen is missing soap and paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed rat droppings in shelve that is next to cookies. Observed rat fur on glue trap that is next to cookies shelve. Latest pest control invoice was provided and dated 04/09/2014. Ensure establishment is treated for pests routinely/as needed; retain all invoices. Ensure to pest proof building as much as possible to eliminate entrance to pests.
- Observed ready to eat food in walk in cooler with a preparation date of 04/31/2014. There are only 30 days in April. Ensure ready to eat food stored longer than 24 hours has a use by date label that does not exceed 7 days from day food was prepared.
- Observed food debris in hand sink in kitchen. Ensure hand sink is only used for hand washing purposes. Do not use sink to store any items, rinse any kitchenwares, or drain any food containers.
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05/05/2014 | 78 |
- 229.165 (h) (2)thermometer available.need food thermometer to test food temperatures. need thin probed thermometer.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. all hand sinks need soap and hand towels on/in a dispenser.
- UTENSILS MUST BE STORED AS NOT TO CONTAMINATE THEM, SEE BELOW. DRINK FOUNTAIN NOZZLES NEED TO BE WASHED/RINSED/SANITIZED DAILY.
- 229.164 (a) - Honestly presented. THERE WAS PRODUCT IN THE COOLERS THAT WERE OUTDATED AND SPOILED, REMOVE FOR TURN IN TO DISTRIBUTOR. CHECK CANS FOR OUT DATED ITEMS OVER ONE YEAR OLD.
- NEED TO WASH HANDS MORE FREQUENTLY.
- THERE NEEDS TO BE A LABEL PLACED ON THE ICE BAGS THAT GIVES THE PROPER INFORMATION REQUIRED BY THE STATE, PROVIDED HANDOUT.
- MUST KEEP THE HAND SINK CLEAR SO IT CAN BE USED EASILY.
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01/20/2012 | 76 |
- Supply every handwashing sink with soap. No soap at the hand washing sink.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Provide for most current food inspection report to be posted in public view. (no report posted)
- No Heimlich poster posted.
- Provide for employees to use three barriers when handling ready to eat foods. (double handwash, nail brush, gloves, etc.) OR WASH HANDS AND USE GLOVES.
- Provide for establishment to be rodent free by using a licensed professional. (rats)
- Provide for food contact surfaces to be cleaned and sanitized: ice machine (inside), ice scoops stored properly, shelves in walk in cooler, soda nozzles.
- Provide for employees to wash hands between task using 100f water for 20 seconds and then dry.
- PROVIDE FOR CANNED GOODS TO BE IN SOUND CONDITION. (hotdog relish and kraft cheese singles (discolored) not in sound conditio
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11/18/2010 | 70 |
- refried beans at 54F; made yesterday
- kitchen employee not properly handwashing between tasks of warewashing and food handling
- ice made and bagged on premise without source labels. Assure source labels on bagged ice state establishment's full name and address
- debris in bulk food bins. Assure to keep bins covered to avoid debris contamination of bulk food product
- condiment tray blocking handsink accessibility
- no employee present at time of inspection with food manager certificate
- clean pots and pans stored on floor in rear storage area
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02/05/2010 | 74 |
| No violation noted during this evaluation. | 03/05/2009 | 71 |
| No violation noted during this evaluation. | 03/14/2007 | 83 |
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