- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED A OPEN CANNED BEVERAGE, A CUP WITHOUT A LID AND STRAW.
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02/12/2016 | 96 |
| No violation noted during this evaluation. | 06/03/2015 | 100 |
| No violation noted during this evaluation. | 10/13/2014 | 100 |
| No violation noted during this evaluation. | 04/16/2014 | 100 |
- At time of inspection hot water at 3 compartment sink was 106F degrees. Hot water at 3 compartment sink must be at a minimum of 110F degrees to ensure kitchen ware/utensils are being washed properly to avoid contamination
- Observed sewage leak underneath 3 compartment sink. All plumbing repairs must be completed by a licensed plumber. Retain all invoices/receipts.
- *Observed employees handling ready to eat foods (cheese) with bare hands. Proper documentation was not available. Ensure to have the following posted and available: 1. statement stating what barriers (such as double handwashing, use of nail brush, hand sanitizer, etc) will be used for hand washing 2. corrective action that will be taken if employees fail to follow proper guidelines (i.e. re-train, discard food handled improperly, etc) 3. signatures of all employees stating their acknowledgement of proper food handling of ready to eat foods.
- Establishment does not have any city certified food managers. A certified food manager must be on duty at all times during operations
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10/14/2013 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Do not dispose of, or throw items inside of handsink. Handsink is only for employees to use as needed.
- 229.164 (f) (2) (A) (iv) not covered. Raw meat patties inside of RIC, are not covered, and dirty water seen dripping onto patties.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats seen throughout establishment.
- 229.168 (c) (2) toxics above items. Do not store chemicals over drink boxs.
- 229.165 (r) (3) (D)no sanitization. Observed employee wash utensil, then rinise utensils. However, utensil was not sanitized. All utenisls must be properly sanitized after washing.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.166 (g) (3) mop sink. Floor drain does require a curbed, or small wall installed. To prevent water from spilling over entire floor in back room.
- 229.165 (m) (1) (A)not clean. Clean cold hold unit, inside of ice machine. Plus, replace broken/chipped ice bucket.
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01/22/2013 | 74 |
- 229.164 (f) (2) (A) (iv) not covered. Raw frozen patties stored inside freezer box, are not properly covered. Observed dirty water dripping onto patties.
- Insure that all personal drinks have a proper fitting lid. Observed two personal drinks on on prep-table, and another directly over ice cream topping prep-table, both drinks did not have lids on them.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Observed what appears to be mildew growing in the interior of machine.
- Lemon found inside of cooler with mold growing on it. Insure that all food products are checked on a regular basis.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view.
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07/24/2012 | 82 |
- Establishment must always have at least one person on duty with a food managers certification.
- 229.166 (g) (3) mop sink. Establishment must install a proper mopsink. Establishment does not have a sink well. Instead water pours into a floor drain. A lip needs to be built, to prevent water from running all over floors.
- 229.165 (m) (1) (A)not clean. All food surfaces need to be properly cleaned. Safety wrap station, is dirty, and needs a good cleaning.
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12/19/2011 | 91 |
- 1. Container holding ice cream cones and other service items should be cleaned to prevent cross-contamination. 2. All containers holding items such as drink lids, bags for service, or any other food contact containers or surfaces should be cleaned to prevent cross-contamination. 3. Cover should be provided for half and half product. 4. Ice machine should be cleaned.
- Employee stated that containers holding cheese, pickles and other condiments should be replaced very night. Employee was unsure how long food products (some potentially hazardous) had been in cooler. Establishment should follow HACCP plan.
- Water at handsink must be at least 110F. Water at handsinks only at 98F.
- Hot water at 3 compartment warewashing sink does not reach appropriate temperatures. Warewashing procedure states that water should reach 110F-120F for washing and rinsing step. Water only reaches 96F at warewashing sink.
- 1. Replace lids with missing handles at dessert station. 2. Refrigeration units should be clean and free of any food particles.
- Bottom of refrigeration unit is at 47F. Pans for onion rings should be moved so that proper air circulation can occur and refirgeration unit stays at 41F or less.
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04/06/2011 | 78 |
- 229.165 (m) (1) (A)not clean. SEVERAL FOOD CONTAINERS SHOW EVIDENCE OF NOT BEING CLEANED AND FOOD RESIDUE ON FOOD CONTACT SURFACES: 1) CHOCOLATE SYRUP DISPENSERS 2) STRAWBERRY, PINEAPPLE, CHERRY SERVERS 3) UTENSIL USED/STORED IN MAYONAISE CONTAINER
- 229.164 (r) (1) (B) (i) common name. ALL FOOD GRADE CONTAINERS HOLDING FOOD ITEMS ARE TO HAVE THE COMMON NAME OF FOOD PRODUCT CONTAINED WITHIN
- Refrigerated, ready-to-eat food not properly marked with a use by date. ALL READY-TO-EAT FOOD ITEMS CONTAINED IN SEALED PACKAGING SHOULD BE DATE-MARKED WHEN ORIGINAL PACKAGE IS OPENED AND PACKAGING SEALED WHEN PRODUCT IS MAINTAINED IN SAID PACKAGE.
- Air gap on ice machine is not present. AN AIR GAP THAT MEASURES 2Xs THE DIAMETER OF THE DRAIN LINE IS REQUIRED TO BE PRESENT BETWEEN THE BOTTOM OF THE DRAIN LINE AND TOP OF THE FLOOD RIM LEVEL OF THE FLOOR DRAIN
- 229.166 (g) (3) mop sink. CURRENT MOP SINK WITH FLOOR DRAIN IS WITHOUT CURBED RIM. MOP GRAY WATER CANNOT BE CONTAINED WITHIN AREA UTILIZED AS MOP SERVICE SINK
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11/05/2010 | 82 |
- INSPECTOR WITNESSED COOK HANDLING COOKED, RTE FOODS, BUNS, PATTIES, CHEESE, WITH BARE HANDS. SDI HAS POLICY FOR USING SINGLE SERVICE GLOVES. OTHER COOK WAS WITNESSED WASHING GLOVED HANDS AND WAS RETURNING TO FOOD HANDLING DUTIES BEFORE BEING REMINDED OF CHANGING GLOVES AND REWASHING HANDS.
- 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.
- ALL COOKED, COMMUTED, REFRIGERATED FOOD ITEMS STORED IN COOLERS LONGER THAN 24HRS MUST HAVE ATTACHED TO CONTAINER A DATE/DAY LABEL.
- HANDSINK HAD HOT WATER SUPPLY TURNED OFF AT BOTTOM SUPPLY LINE. EMPLOYEES WASHING HANDS WITH ONLY COLD WATER.
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY AT INITIAL TIME OF INSPECTION.
- CURBED MOP SINK AREA IS MISSING CURB THAT WOULD PREVENT WATER BEING DUMPED INTO DRAIN FROM SPLASHING OVER AND ONTO FLOOR AREA. HAVE CURB WALL REINSTALLED AT MOP SINK
- INTERNAL FOOD GRADE THERMOMETERS MISSING AT REACH IN COOLER
- SOFT DRINK SPIGOTS AND DISPENSING SURFACES MUST BE CLEANED/SANITIZED AT REGULAR INTERVALS TO PREVENT CROSS CONTAMINATION AND BUILD UP OF SYRUP AND OTHER FOOD PARTICLES
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05/05/2010 | 72 |
| No violation noted during this evaluation. | 06/11/2009 | 77 |
| No violation noted during this evaluation. | 02/25/2008 | 94 |
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