- Observed raw meat on same shelf as ready to eat food. Ensure raw animal products are stored below and away from ready to eat food.
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12/03/2015 | 96 |
- Beans in refrigerator are 80F. Ensure all food is properly cooled to 70F before placing in refrigerator.
- Observed food debris on clean utensils and plates. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/28/2015 | 92 |
- Observed eggs placed on shelve at room temperature. Ensure all potentially hazardous food is kept on ice or refrigerated at 41F and below at all times.
- Observed two towels and a knife stored in kitchen hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed coffee cup on food prep table (next to stove). Ensure all personal drinks are kept in a designated area; separate from food prep areas. Drinks are to be kept in a cup with a lid and straw at all times.
- At time of inspection, cold water at hand sink was shut off. Ensure cold and hot water are available at all times; do not shut off water. Make repairs if necessary.
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03/12/2015 | 83 |
- Potentially hazardous food not at proper temperature in hold unit. Ensure potentially hazardous food in hot hold is maintained at 135F or above at al times.
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Ensure employees are washing hands in between tasks; when handling ready to eat food, and preparing food.
- Observed personal drink on food prep table next to stove (bottle of Gatorade). Ensure all personal drinks are kept in a designated area; separate from all food prep, and working areas. Drinks are to be kept in a cup with a lid and straw.
- At time of inspection, hand sink in kitchen was currently shut off. Hand sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Ensure water at hand sink is accessible at all times for hand washing. (cold and hot)
- At time of inspection, hand sink in restroom was missing soap. Ensure hand sinks are provided with soap and paper towels at all times.
- Food prep table next to stove is heavily soiled with grease residue and food debris. Container used to store clean tray lids is heavily soiled with food debris; observed dead fly in container as welll. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, latest routine inspection was on top of cooler in dining area and out of sight. Ensure latest routine inspection and food license are posted and current in customer view at all times.
- Microwave interior is heavily soiled with food debris. Ensure all food contact surfacfes are maintained clean to sight and touch at all times.
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12/03/2014 | 75 |
- Observed employee rinse hands for about 10 seconds. Ensure employees are washing hands properly; use of soap and hot water until lather for at least 20 seconds.
- Observed personal drink on food prep table. Ensure all drinks/food are kept in a designated area; separate from all food prep/working areas, at all times. Drinks are to be kept in cup with a lid and straw.
- Cooler interior and food prep table are heavily soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/02/2014 | 89 |
- Observed coffee cup at hand sink in cooking area. Ensure all personal drinks are kept seperate from food prep areas. Ensure hand sink is solely used for hand washing at all times.
- Observed opened pack of ground beef directly on top of container of lunch meat (ham). Ensure all raw animal products are kept below and away from all ready to eat food at all times.
- Restroom is missing paper towels. Ensure all hand sinks are equipped with soap and paper towels at all times.
- Sink for sanitizing solution does not contain bleach. Ensure sink used for sanitizing contains bleach/water solution with a bleach concentration of 50-100 ppm.
- Microwave interior has an accumulation of food debris. Container holding clean salsa bottles has an accumulation of food debris. Ensure all food contact surfaces are clean to sight and touch at all times.
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11/25/2013 | 83 |
| No violation noted during this evaluation. | 07/26/2013 | 95 |
- 229.164 (o) (6) (A) PHF>135.
- 229.167 (e) (2) no soap AT RESTROOM HAND SINK.
- ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED. GAVE LIST OF TEASHERS.
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03/20/2012 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.166 (i) (1) (A)HWS not accessible. KEEP THE HANDWASH SINK OPEN TO WASH HANDS AT ALL TIMES, DO NOT STORE DIRTY DISSHE IN THERE.
- ONE OPERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED. FIND A CLASS/PAY FOR THE CLASS/GET A RECEIPT/HOLD THE RECEIPT FOR FOLLOW-UP INSPECTION.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. YOU NEED A THIN PROBE THERMOMETER FOR THE FOOD TEMPERATURES, AND THE REFRIGERATORS NEED A THERMOMETER IN EACH ONE OF THEM.
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08/03/2011 | 87 |
- cooked product must be kept at 135F
- Product out of temperatuer longer than 4 hours.
- 229.166 (i) (1) (A)HWS not accessible. 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.
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06/14/2010 | 88 |
- employee coffee cup with no lid in kitchen area
- potentially hazardous items left in cooler longer than 24hrs not labeled with a use by date. Assure day 1 is prep/cook date and food may only stay for a max time of 7 days
- hand wash sink blocked by steam table
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12/29/2009 | 89 |
| No violation noted during this evaluation. | 05/05/2009 | 93 |
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