- 229.163 (n) (1) eat, drink, smoke. Employees may not eat, drink, or smoke in areas where food and food service items may be contaminated. Employees may drink from a closed spill resistant container. Observed an open container in an area where food or food service items could be contaminated by a spill. The cup was removed and discarded by management.
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02/04/2016 | 96 |
- 229.168 (c) (1) toxics stored. Toxic materials must be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. A bottle of sanitizing solution was hung on the clean dishes storage. Remove and store in a location seperated from or below these items.
- 229.165 (k) (14) (C) quat solution. Unless otherwise directed by the manufacture, quatinary ammonia must be between the range of 200 to 400 ppm. The sanitizing solution in the three compartment sink was 200 ppm. Drain the sink and refill with solution. Refill measured at 300 ppm. Drain and test the sanitizing solution per manufactures instructions, approximately every 4 hours.
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10/29/2015 | 94 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.171(f) Last Last Inspect. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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07/13/2015 | 93 |
- 229.164 (c)(1)A Unless specificately specified differently potentially hazardous foods must be received at a temperature of 41 degress Fahrenheit or less. And, 229.164 (0)(6)(b)(ii). Potentially hazardous foods must be maintained at a temperature of 41 degress Fahrenheit or less. Shredded lettuce received earlier today was temping at temperatures of 44 to 50 degrees Fahrenheit. The ambient temperature at these locations was 41 degrees Fahrenheit. No temperature of the lettuce was taken when received from the shipper. The lettuce must be discarded. Check the temperature of product received from the shipper for adequate temperature before receiving.
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03/13/2015 | 95 |
| No violation noted during this evaluation. | 11/10/2014 | 100 |
| No violation noted during this evaluation. | 07/16/2014 | 100 |
- 229.166 (f) (4) air gap 2x. Air gap on three compartment sink spray hose is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, touching hair, operating spray hose in ware washimg area. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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02/20/2014 | 92 |
| No violation noted during this evaluation. | 10/12/2013 | 100 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, dipping gloves hands in to sanitizing solution. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel when charging task which may contaminate hands.
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06/13/2013 | 96 |
- 229.164 (f) (2) (A) (iii) cleaning/sanitizing. INSPECTOR ENCOUNTERED KNIFE BEING USED FOR MUTIPLE TASKS BOTH FOOD AND NON-FOOD RELATED TASKS. IN ADDITION, PROPERLY WASH, RINSE, AND SANITIZE SOFT DRINK DISPENSING NOZZLES AND SPIGOTS. INSPECTOR ENCOUNTERED SAID UNITS WITH ACCUMULATED FOOD DEBRIS RELATED TO SYRUP OF SOFT DRINKS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. INSPECTOR ENCOUNTERED SEVERAL FOOD ITEMS IN WALK IN COOLER WITHOUT PROPER DATE LABELS INDICATING WHEN ITEMS WERE PREPARED AND A SUITABLE USE-BY DATE.
- 229.165 (n) (1) (D) (v)equipment dirty. 229.165 (n) (1) (C)at least every 4 hrs. INSPECTOR ENCOUNTERED CUTTING UTENSILS, KNIVES, THAT HAD REPORTEDLY BEEN WASHED, RINSED, AND SANITIZED WITH ACCUMULATED FOOD DEBRIS ON CUTTING SURFACES OF SAID UNITS.
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02/11/2013 | 89 |
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. ALL POTENTIALLY HAZARDOUS FOODS BEING HELD IN HOT HOLD UNITS MUST BE MAINTAINED AT A TEMPERATURE OF 135 DEGREES F AND MONITORED TO ASSURE TEMPERATURE OF FOOD IS AT CORRECT TEMPERATURE. 1) INSPECTORE ENCOUNTERED BARBACOA IN HOT HOLD UNIT WITH A TEMPERATURE OF 107 DEGREES. MANAGER REMOVED ITEM FROM HOT-HOLD, REHEATED SAID ITEM TO ABOVE 165 AND RETURNED TO HOT HOLD UNIT.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces. FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS MUST BE PROPERLY WASHED, RINSED, AND SANITIZED BEFORE BEING STORED AS 'CLEAN' AND BEFORE BEING USED. 1) INSPECTOR ENCOUNTERED KNIVES' CUTTING SURFACES WITH ACCUMULATED FOOD PATICLES. KNIVES BEING STORED ON READY TO USE CONTAINER.
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10/08/2012 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Establishment must apply corrective action as outlined in the HACCP plan if there is a failure at a critical control point. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by ALL COOKED/PREPARED FOODS HELD OVER 24HRS MUST DISPLAY A DATE LABEL INDICATING DATE FOOD WAS PREPARED AND A USE BY DATE NOT TO EXCEED 7 DAYS. 1) SEVERAL FOOD ITEMS IN WALK-IN COOLER WITHOUT DATE LABELS.
- 229.165 (l) (1) (B)not calibrated. Thermometer reading __29__ degrees F, actual temperature at _41__ degrees F PROVIDE A PROPERLY WORKING, CALIBRATED THERMOMETER IN REACH IN COOLER
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06/28/2012 | 93 |
- Ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found potentially hazardous foods in WIC without date labeling.
- Ensure proper storage of toxic items. Found bottle of cleaning solution stored over food contact surfaces and food (ice) at ice machine.
- Ensure food contact surfaces are clean to sight and touch. Found insects and standing fluid in empty ice bin at the ice machine. Please wash/rinse/sanitize ice bin and maintain bin clean and sanitary. Ensure utensils that are in-use are stored on a smooth/easily-cleanable/non-absorbant/dry/durable surface. Found in-use utensils stored in quat solution.
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02/24/2011 | 90 |
| No violation noted during this evaluation. | 01/07/2010 | 100 |
| No violation noted during this evaluation. | 11/03/2009 | 100 |
| No violation noted during this evaluation. | 05/21/2009 | 97 |
| No violation noted during this evaluation. | 01/09/2009 | 64 |
| No violation noted during this evaluation. | 07/20/2007 | 88 |
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