- 229.164 (e) (1) (D) (ii) (I)doc. double wash. 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 handed contact: double hand wash, hand sanitizer, nail brush and or employee incentive plan.
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12/22/2015 | 96 |
| No violation noted during this evaluation. | 09/01/2015 | 100 |
| No violation noted during this evaluation. | 05/14/2015 | 100 |
| No violation noted during this evaluation. | 01/12/2015 | 100 |
- Food Manager certification expired. Need to renew by next month.----30 Days.
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08/12/2014 | 97 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food, e.g., store raw eggs below ready to eat salsa.
- #24- 229.165 (f) (12) (B) integral thermometer. Provide thermometers for all refrigerators and or freezers storing potentially hazardous foods.
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12/17/2013 | 93 |
- GLASSES (SPECTACLES) FOUND ON FOOD PREP TABLE NEXT TO KNIFE AND PEELED BANANA. ENSURE ALL EMPLOYEE PERSONAL ITEMS ARE STORED IN A SEPARATE, DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- MOLD AND MISCELLANEOUS DEBRIS FOUND COVERING THE INSIDE OF ONE OF THE SODA NOZZLES. ENSURE ALL SODA NOZZLES ARE ROUTINELY WASHED, RINSED, AND SANITIZED.
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06/26/2013 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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. Monitor use by dates -- condemned 1 lb of picadillo past use by date in refrigerator.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to coolers storing potentially hazardous foods.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. Observed employee drinking from an open cup in warewash area.
- Ensure insecticides used for the interior of the establishment is formulated for restaurant use.
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03/16/2012 | 82 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.167 (e) (3) (A) no towels. Supply the handwash station in the employee restroom with individual disposable towels.
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11/03/2011 | 89 |
| No violation noted during this evaluation. | 01/13/2009 | 96 |
| No violation noted during this evaluation. | 01/07/2008 | 81 |
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