- DISCONTINUE ALLOWING EMPLOYEES TO EAT AND DRINK IN KITCHEN. (DESIGNATE AN AREA IN DINING ROOM WHERE EMPLOYEES CAN SIT AND EAT)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 12/1/15--12/8/15)
- PROVIDE FOR HANDWASHING SINK TO ALWAYS HAVE TOWELS AND SOAP.
- PROVIDE FOR HANDWASHING SINK TO ALWAYS BE ACCESSIBLE. (SINK FULL OF POTS)
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12/02/2015 | 86 |
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 9/1/15--9/8/15)
- PROVIDE FOR EMPLOYEES DRINKS TO HAVE A LID AND A STRAW. (NO BOTTLES)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), CAN OPENER)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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09/29/2015 | 86 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (NO TWIST TOP BOTTLES)
- PROVIDE FOR TOXIC CHEMICALS TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (BOTTLE OF CLEANER ON TOP OF ICE MACHINE)
- REPAIR LEAK UNDER 3 COMPARTMENT SINK. (POOLING AT FLOOR IN BAKERY)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORED ON DRY/CLEAN SURFACE), ICE MACHINE (INSIDE), UTENSILS, UTENSIL BIN)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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05/13/2015 | 84 |
- EMPLOYEES PERSONAL DRINKS MUST HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- ALL FOOD CONTACT SURFACES MUST BE SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), ICE MACHINE (INSIDE), UTENSILS, UTENSIL BIN,)
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01/13/2015 | 93 |
- Ensure good hygienic practices. Hand sinks should be used for hand washing only. Discontonue using hand sink as a dump sink in drink area. Discontinue using hand sink in bakery to wash dishes.
- Ensure toxic itens are properly labeled and stored. Found spray bottle and sanitizing buckets not labeled with contents.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Inside of ice machine should be cleaned and sanitized and all dirt and mold should be removed.
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09/18/2013 | 90 |
- 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.
- Hand washing facility is blocked. 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.
- Someone on duty need to have the food mgr certification class.
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05/09/2013 | 90 |
- 229.163 (i) not in HWS. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Establishment must ensure that mechanical warewashing machine is sanitizing properly. Establishment should check for sanitization daily before washing dishes. Cl levels should be between 50-100ppm.
- 229.165 (d) (1) (E) (i)not easily cleanable. Plates, storage containers and other kitchen utensils found warped, scratched and generally not in good condition and easily cleanable. Establishment must replace all kitchen wares that are not in good condition and easily cleanable.
- 229.163 (i) not in HWS. Employee washing utensils in hand sink. Use this sink is for handwashing only.
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01/30/2012 | 86 |
- §229.163(f)(h)Employee seen donning gloves without washing hands. Employees seen changing tasks (handling dirty dishes and then preparing foods) without washing hands. Employee seen wiping hands on dirty apron after rinsing hands and then preparing foods. Servers seen ahndling dirty dishes and then handling handling clean wares and serving food without washing hands. Employees must follow proper handwashing procedure in between tasks or other activities that may contaminate hands by washing with soap and hot water for 20 seconds and then drying hands on clean towel or paper towel. Employees must wash hands before donning gloves.
- Employee seen washing hands in 3 compartment sink. Hands must be washed at designated handsink.
- Lettuce in produce drawer of refrigeration unit found not in sound condition. (Lettuce was wilted, starting to decompose.) All foods must be kept in sound condition or must be disposed of.
- 229.164 (e) (1) (D) (ii)Employees seen handling ready to eat foods without using proper bare hand contact procedures. 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. 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. Establishment must provide bare hand documentation and proper handwashing procedures posted at every handwash station before follow-up.
- §229.164(f) (ii) 1. Foods in refrigeration found stacked in one another. All foods in refrigeration unit must be stored so that they do not contaminate one another. 2. Inspector found opened bag of soda syrup under soda machine covered with trash bag still being used for sodas from fountain. All open syrup bags must be disposed of. 3. Soiled towels found on food contact surfaces. All towels used for cleaning must be kept in sanitizing solution. Sanitizing solution and towels must be replaced when they become soiled. 4. Ice scoop being store on window between kitchen and serving area. Ice scoop must be kept on a cleaned and sanitized food-grade surface.
- §229.166(f)(2)(A)No hot water supplied to women's restroom. All handsinks must be provided with hot water of at least 100F.
- §229.166(f)(2)(A) Handsink in women's restroom not provided with hot water. A handwashing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
- 229.167 (e) (2) no soap. No soap at the hand washing sink at server's station or in kitchen. Handwash stations must be provided with soap. Soap in restrooms and at all handsinks must be dispensed so that it does not become contaminated when used. 229.167 (e) (3) (A) no towels. Hand wash station at server's station has no paper towels. Supply the handwash station with individual disposable towels.
- Ants found in dry storage area, in soda dispenser nozzles and in kitchen area. Establishment must provide proof of licensed pest control service before follow-up.
- Rodent droppings found under soda machine and around window in kitchen area. Establishment must clean and sanitize all areas found contaminated by rodents and monitor daily for new rodent activity, including cleaning and sanitizing daily. Establishment must provide proof of licensed pest control service before next inspection.
- §229.164(h)(4)Soapy water being used to sanitize towels used to clean food contact surfaces. Establishment must use proper sanitizing solution.
- Sewage §229.166(i)(4) Grease trap is overflowing onto ground outside establishment. Establishment must provide grease trap service before next follow-up. Mopsink does not have running water and has not been used. (Leaves and bleach containers found in sink.) Mopsink must be in working order. Conveying sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste (k) Disposal facility. (1) Approved sewage disposal system. Sewage shall be disposed through an approved facility that is: (A) a public sewage treatment plant; or (B) an individual sewage disposal system that is sized, constructed, maintained, and operated according to law.
- Thermometers in reach-in coolers found broken. Food-grade shatterproof thermometers must be provided for refirgeration units.
- Food Contact Surfaces §229.165(l)(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.(B) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Equipment and knives found soiled with food particles. Food preparation surfaces such as cutting boards found deeply gouged, and must be replaced. All food preparation equipment and utensils must be stored on clean surfaces.
- HACCP 229.164 (o) (7) (A) consume by date (prepared.) Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
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09/14/2011 | 48 |
- Discontinue storing employee food/drink item in coolers with customers food and drink. An area in one cooler on the lowest shelf may be set aside for employees to store their food and drinks. Proper signage must be used "EMPLOYEE FOOD/DRINK ONLY".
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02/17/2011 | 96 |
- Provide for all potentially hazardous foods to be properly cooled down from 135 degrees farenheit-->70 degrees farenheit within 2 hrs. and from 70 degrees farenheit-->41 degrees farenheit within 4hrs. Please utilize methods that benefit to rapidly cooling down foods, such as: (a). ice bath , with occassional stirring. (b). ice wand (c). ice as an ingredient. (d). other effectivie methods
- Provide for hands to be properly washed for a min. of 20 seconds. Please provide a handwashing only sign, or sign that demonstrated the proper handwashing steps.
- Provide for all sinks to be used accordingly--handsink observed being used for other purposes--thawing of beef & cleaning of tripe. Hansink shall be used for handwashing only.
- Employees observed handling ready to eat foods with bare hands, without following proper handwashing procedures. Documentation is necessary upon follow-up. (see handout).
- Provide for all potentially hazardous foods to be stored in the following order to prevent cross-contamination: top-->bottom: (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. Raw poultry observed stored over ready to eat foods.
- Provide proper date labels on all refrigerated potentially hazardous food items. A consume by date is necessary for potentially hazardous foods that are stored for more than 24 hrs. A consume by date reflects the date in which the food should be consumed by; which is 7 days including the preparation date.
- Provide for all handwashing facilities to be equipped with a water temperature of at least 100 degrees farenheit of both/cold water mixed. (a). Handwashing facility located in prep area contains no hot water. (b). Handwashing facilities located in restrooms contain no hot water.
- (1).Provide for all food contact surfaces and non-food contact surfaces to be cleaned and sanitized at all times. (2).Provide for all worn utensils and equipment to be discarded to prevent physical hazards. To include, please refrain from re-using single use containers--they are not durable, nor easy-cleanible. (3). Provide for all in-use utensils to be in sanitary condition and stored on clean surfaces. (4). Provide for all not in use equipment to be removed from establishment, or be kept in sanitary condition--food debris observed in various equipment that is not in use. (5). Provide for all shelving to be cleaned and sanitized, especially where clean wares and equipment are stored. (6). Provide for all food items to be covered--(a). in refrigeration units (b). chips/salsa bowls that are pre-made; discontinue the way of storage.
- Provide for all refrigeration units that contain potentially hazardous foods to be equipped with a thermometer properly working and properly calibrated @ plus/minus 2 degrees farenheit.
- Provide for all leaks to be repaired within establishment; there shall be no standing water. (a). leak under refrigeration unit. (b). leak at coffee machine. (c). leak at soda machine.
- Provide for all toxic chemicals to be properly stored,labeled, and used. (a). Ajax cleaner stored above handsink--should be stored below, or in designated area. (b).Container with unknown substance not properly labeled. (c). Sanitizing solution in prep area in front of handsink not properly labeled, nor used. Tested at 200 ppm; shall be at 50 -100 ppm to safely sanitize food contact surfaces.
- Provide a licensed pest control to eliminate roaches in establishment. Roaches observed in oven that is not in use--please clean and sanitize, and provide proper pest control. To include variations of food debris throughout establishment shall be clean to eliminate attraction of insects within establishment. Pest control invoice required upon follow-up.
- Provide all handwashing facilities with soap and paper towels at all times--sanitizer does not substitute for handwashing. Handsink located in prep area requires the above.
- Provide for all food items to be honestly presented to be edible for human consumption--rotted lettuce. NOTE: Ensure canned goods that are heavily dented on the rim or seam of can to be separated from canned goods that are in sound condition to receive return credit.
- Provide for handwashing facilities to be accessible at all times--prep shall not be done at handsink. Handwashing facilities are designated for handwashing only.
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12/14/2009 | 46 |
| No violation noted during this evaluation. | 07/06/2009 | 85 |
| No violation noted during this evaluation. | 02/17/2009 | 75 |
| No violation noted during this evaluation. | 05/23/2008 | 81 |
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