| No violation noted during this evaluation. | 03/07/2016 | 100 |
- 229.164 (o) (6) (B) (ii). Potentially hazard Less than or equal to 41 degrees Fahrenheit. Potentially hazardous foods once properly cooled must be maintained at or below 41 degrees Fahrenheit. Items in an ice cooled bath were not at or below 41 degrees F. Ice in the baths was mostly melted, and contact with the ice was broken by several pan inserts. For Best results when using an ice bath, use metal pans with direct contact with the ice. Anothe option is to only put the amount used in a 4 hour period at those locations, and time label them to indicate a time 4 hours after being placed off temperature control. The remainder must be discarded once 4 hours is met. The items were re packed in iced and cooled. Discard these after the day end.
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11/02/2015 | 95 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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07/06/2015 | 97 |
| No violation noted during this evaluation. | 02/27/2015 | 100 |
| No violation noted during this evaluation. | 10/02/2014 | 100 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces, shelving in walkin, not clean to sight and touch. Routinely clean food contact surfaces to keep clean to sight and touch.
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04/01/2014 | 97 |
- 229.166 (f) (4) air gap 2x. Spray hose hanging less than 1 1/2 inches above the fill level of sink (Air Gap). Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
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11/05/2013 | 96 |
- 229.166 (f) (4) air gap 2x. Air gap on spray hose dish washing area is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.168 (h) (1) restricted use pesticides. Only pest control methods approved for food establishments may be used. Found a Can of household use pesticide in the , established. Use only an approved pest central method or a licensed pest control Company.
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06/18/2013 | 93 |
- Ensure proper and adequate hand washing. Employee was observed scratching face before engaging in food preparation, working with ready-to-eat food, clean equipment, and utensils. Please ensure employees are following proper handwashing procedures by washing with soap and hot water for 20 seconds and dry with paper towel any time hand become contaminated or when changing from one task to another.
- 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.
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12/04/2012 | 92 |
- Ensure proper and adequate hand washing. Employee was observed touching face and rubbing his eyes with papertowel after washing hands.
- Ensure good hygienic practices. Employee drinks should be stored away from food contact surfaces and prep areas. Employee drinks should not be stored in cold hold units.
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Employee was observed using a soiled cloth towel to clean cutting boards, utensils, clean arms, and serve plates.
- Ensure toxic items are properly labeled and stored. Discontinue storing toxic items above food items and next to single service items.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure ice machine is cleaned and sanitized and mold is removed from the inside. Discontinue using utensils that are not in good repair such as torn spatulas.
- Ensure inspection report and food establishment permit are posted and current.
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01/10/2012 | 79 |
- Please post this report in a conspicuous location for the consumer.
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03/31/2010 | 97 |
| No violation noted during this evaluation. | 01/30/2009 | 82 |
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