- Ch 13, Art II, section 13-26 Display Inspection Report....The food establishment?s inspection report is not posted in clear view of the public.
- 229.167 (e) (2) no soap...provide soap at all handsinks.....COS
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03/10/2016 | 94 |
- 229.164 (o) (6) (B) (ii).sausage in open-top refrigerated unit found at 51F, discarded....all other foods being re-located to the standup unit which has a temperature of 38F....
- 229.165 (g) (1)small reachin equipment not sufficent.to maintain cold products at 41F....
- 229.164 (e) (1)...employee handling reday to eat foods and not following policy of wearing gloves.....COS
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11/05/2015 | 88 |
- 229.164 (o) (6) (B) (ii)...Found 2 pounds sausage out of temperature...(50F)....please discard...COS.
- 229.165 (g) (1) equipment not sufficent....small reachin cooler not working properlyto hold products at 41F or colder...unplugged.....COS
- 229.165 (m) (1) (A)not clean....vent in ceil dropping grease....COS
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10/05/2015 | 89 |
| No violation noted during this evaluation. | 08/03/2015 | 100 |
- Ch 13, Art II, section 13-26 Display current permit.
- Please cover the left-overs in the walkin cooler....
- 229.164 (o) (7) (B)mark a consume by date on all left-overs more than 24 hours old...example, beans made 3-1-2015 would have a comsume by date 7 days later (3-8-2015)....
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03/30/2015 | 93 |
| No violation noted during this evaluation. | 01/27/2015 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation....not using gloves and no bare-hand food documentation....either use gloves or provide the documentation....
- 229.164 (o) (6) (B) (ii)....foods in the walkin cooler found at 58F...items that were in the cooler more than 24hrs checked at 58F...see condemnation sheet for particulars...
- 229.165 (m) (1) (A)not clean....vent baffles too greasy...left side only.
- 229.165 (g) (1) refrigerated equipment not sufficent to keep products to at least a temperature of 41F.
- 229.167 (p) (11) (C)insects/pests not minimized.....noticed inside small white refrigerator.
- 229.168 (d) (2) (C) restricted use pesticide....use only restaurant approved insecticides....near back walkin cooler door...
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09/04/2014 | 79 |
- 229.171(f)current permit required....
- 229.164 (e) (1) (D) (ii)Bare hand documentation....decided to officially use gloves....
- 229.167 (e) (3) (A) no towels....COS
- 229.164 (o) (6) (A) PHF>135....do not store hot holding foods above the steam table and then heat or cook on the stove....toxins may be developing as the food is at room temperature..heat will not destroy toxins....either keep foods really hot or really cold....hot hold at 135F or hotter...cold hold at 41F or colder...
- Toxic chemicals not used as directed by law....use only restaurant approved insecticide....
- 229.165 (m) (1) (A)not clean....vent hood above stove too greasy...
- 229.164 (o) (7) (B) consume by date (pkgd)....date, label, and cover all left-overs
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04/04/2013 | 75 |
- Can not store food back into open cans.
- Observed no thermometers for the cold hold units.
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01/17/2013 | 93 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.
- 229.163 (n) (1) eat.drink.smoke..(Open drink's near phf prep)
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).
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10/04/2012 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F within 2 hrs. Cooked potentially hazardous foods not cooled from 70F to 41F or below.( A tub of beans and ground beef were holding an ambient temperature above 41F. The food items were removied by manager on duty.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employee's personal open cups near food prepperation.)
- Observed inuse knife being stored in between prep units.
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06/05/2012 | 88 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food inside the designated hand washing sink.)
- Observed previous used utenils being used to cut raw meat. Alvarado, cut lying on top of cutting board with raw meat. Outgoing Food being pre paired next to raw meat.
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.
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02/10/2012 | 85 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed multiple personal open drinks throughout the kitchen area.)(Observed employees personal drinks stored with outgoing potenionally hazardous food.)
- Designated handwashing sink is not adequate. The sink is clogged nut draining.
- 229.164 (f) (2) (A) (iv) not covered. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed raw meat stored on top of other meat with out any wrapping or placed in seperate container, meat making contact with other raw meat.) (Observed multiple pontentially hazardous food not coverd inside refrigiration storage units. Observed water leak inside walk-in cooler dripping into open container of lettice.)
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. (Observed several food items inside the walkin coolers date marked 11-14-11 holding an ambient temperature of 44 to 45F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employee did not wash hands before donning gloves for working with food.(Observed several employess not washing thier hands after putting on a new pair of gloves. (Observed employess not washing thier hands after moving and performing different task in and out of the kitchen area before they began prepping and prepairing out going food.)(Observed employees not using soap and drying hands on dirty aprons)
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11/15/2011 | 80 |
- 229.163 (h) (8) before gloves. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Observed employee's not washing their hand's after changing From several kitchen task and not washing their hand's he Form putting on a new pair.)
- 229.164 (f) (2) (A) (iv) not covered.(Observed Card board box on top of raw steak's in the walk in cooler. A plastic bin was stored on top of raw bacon inside the walk in cooler.)
- 229.168 (c) (1) toxics stored.(observed cleaning spray's,stored near drinking wear.
- Observed dirty dishes stored with clean dishes.
- Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum). Use flat, shallow containers, put less food in the containers while it cools, and stir periodically until food is cooled all the way down to 41 degrees F. Observed overfilled containers in the walk-in cooler. (Carne 45F)(Bean's 44F)
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08/15/2011 | 81 |
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Clean in use utensils. Observed mold build up on the inside of ice machine door. Found knife stored in between mop sink and several other utensils Stored between equipment.
- Use 3 compartment sink for proper manual ware washing. Observed employee using the 3 Compartment sink without proper wash or sanitize.
- 229.163 (h) (6) wash as needed. 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Observed employee's not properly washing their hand's after moving from several duties, and not washing their hands before putting on new gloves.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.observed multiple open cups in the kitchen and front area where the coffee and fountain drink's are dispensed and served out.
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05/19/2011 | 86 |
- Employee did not wash hands before donning gloves for working with food. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Observed several employees not Washing hands between multiple task. Some of the employees with gloves did not wash hands before and after new glove replacement while handling PHF's.
- 229.164 (o) (9) (A) (i) Time Only. Observed multiple food items in one of the coolers without any time/date indication's.
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02/25/2011 | 92 |
- Ambient temperatures in reach-ins and walk-in cooler was 50 degrees F. Ensure that doors are closed and latched completely to maintain proper temperatures in cold hold units.
- Ensure that handwashing is conducted before food is handled. Wash hands in between different types of tasks. When prepping food in kitchen, hands must be washed at handsink in kitchen. Before handling ready-to-eat food, 2 complete hand washings must be conducted followed by sanitizer.
- Hand washing sink must be functioning at all times. Observed water turned off at handsink due to leaking plumbing. Have sink repaired immediately so that it is available for proper hand washing.
- All food contact surfaces must be sanitary. Plastic shopping bags may not be used for food storage. Replace bags with approved food containers.
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06/29/2010 | 85 |
- Please ensure that potentially hazardous food is held at 41 F degrees or below. Walk-in cooler was maintaining a temperature of 48 degrees F. Potentially hazardous food items off temperature for over 4 hours was condemned (see list).
- Please ensure adequate, functioning equipment to maintain proper temperature for all foods held at establishment. Walk-in cooler was not maintaining adequate temperature.
- Please ensure that waste water is disposed of properly. Ice machine drain pipe should drain into sewage drain. Observed ice machine draining onto floor. Please provide a drain pipe to a floor drain (ensure to maintain air gap between drain pipe and floor drain).
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02/25/2010 | 89 |
| No violation noted during this evaluation. | 03/10/2009 | 51 |
| No violation noted during this evaluation. | 03/07/2008 | 97 |
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