| No violation noted during this evaluation. | 02/11/2016 | 100 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Container of chicken inside WIC 47F Degrees, and container of beef inside WIC 46F Degrees. Both items were disposed of inside trash.
- 229.165 (d) (1) (B)free of breaks, cracks. Repair interior of RIC.
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08/10/2015 | 92 |
- 229.166 (c) (3) hot water sufficient. Establishment does have working hot water, but hot water must reach at least 100F Degrees at all HWS.
- 229.168 (c) (2) toxics above items. Do not store or place soap/cleaners directly over clean dishs, on dish rack.
- 229.171(f)permit required. Establishment has 10 days to locate or renew food license.
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04/06/2015 | 90 |
| No violation noted during this evaluation. | 10/13/2014 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs. Must be properly date labeled with time and date food was prepared.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers inside of them.
- Ch 13, Art II, section 13-26 Display permit. Current copy of inspection report must always be posted for customer view. Currently establishment has an older inspection report posted from over a year ago.
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06/04/2014 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed staff washing towels inside of HWS. Advised managment that HWS is only for employees to wash hands, and nothing else.
- Observed several badly dented canned food product in storage room.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken, over uncovered cooked beef inside of RIC.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- 229.171(f)permit required. Establishment has 10 days to renew food license, or located copy of current food license.
- 229.164 (o) (6) (B) (ii). All cold PHF food items must be kept at 41 degrees or colder. Several items inside of WIC, were at 47 degrees or more. These items were disposed of, refer to condemnation report.
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01/29/2014 | 77 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Should be kept empty, to allow staff to wash hands as needed. HWS behind bar, had utensils inside of sink well.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food over 24hrs., must be properly date labeled with time and date food was prepared.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed around bar area.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Insure that equipment is properly cleaned after each use, or as needed. Observed slicer in back corner, with old food debrie, and blood stains.
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09/05/2013 | 83 |
- 229.165 (m) (1) (A)not clean. Insure that equipment is cleaned after each use. Observed slicer sitting on back table, with food debrie still on equipment. Also insure that microwave is cleaned as needed. Plus, instruct employees to properly clean utensils after each use, and do not replace them along side clean utensils.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. DO not store raw meats over cooked foods, or raw chicken over beef and fish inside of coolers. Plus, do not allow employees to place personal food items inside of ice machine. Ice then becomes contaminated, and is served to customers in their drinks.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24 hrs., must be properly date labeled with time and date food was prepared.
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Several large containers of beans, were sitting inside of cooler, and at 58 degrees, for past few days.
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep utensils inside of handsink. Utensils inside of handsink behind bar.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside, must have thermometers.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats seen in dry storage room.
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05/03/2013 | 68 |
- DATE LABEL ALL PREPARED FOODS LOCATED INSIDE WALKIN COOLER. MAY LABEL DATE THE FOOD WAS PREPARED. DISCARD LEFTOVER FOOD AFTER SEVEN DAYS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- PROVIDE A THERMOMETER FOR THE COLD HOLD UNIT LOCATED ACCROSS FROM THE KITCHEN STEAM TABLE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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12/12/2012 | 93 |
- PROVIDE A WORKING THERMOMETER FOR THE BAR COLD HOLD UNIT CONTAINING THE MILK. CORRECT BY THE NEXT ROUTINE INSPECTION.
- PROPERLY STORE TONGS(UTENSILS) AND CUTTING BOARD. STORE TONGS IN A CLEAN FOOD APPROVED CONTAINER. STORE CUTTING BOARD ON CLEAN FOOD APPROVED RACK/SURFACE.
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03/28/2012 | 94 |
- (1( EMPLOYEE DRINKS TO BE IN A CLOSED CONTAINER AND TO BE STORED SEPARATE FROM PUBLIC FOOD - COS. (2) USE WAIT STATION HANDSINK FOR HANDWASHING ONLY. DO NOT WASH UTENSILS AT THIS SINK. USE THE THREE COMPARTMENT SINK FOR WAREWASHING - COS.
- (1)REPLACE BROKEN FOOD SCOOP FOUND IN THE LARGE SUGAR STORAGE CONTAINER. (2) USE FOOD APPROVED SCOOPS WITH HANDLES ONLY. DO NOT USE BOWLS AS FOOD SCOOPS.
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10/24/2011 | 93 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Pay all applicable late fees. Most recent graded inspection report must be posted in customer view.
- Air gap on ice storage bin is not present.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hind contact with Specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewlery. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training Should address using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) use of hand sanitize. 4) Any additional method approved by the local health authority (currently the are none) and 5) Incentive programs to incourage employees to stay home when sick. In addition, the training must address what corrective measures must be used if the policies are not followed.
- Use proper Storage and Seperation when storing food. when possible, Separate raw from cooked foods. Store food in the following accending order: Poultry and eggs, Beef, Pork, fish, vegetable and ready-to-eat.
- Employees are touching human body parts, wiping forehead of sweat, while in engaging in food preparation or working with exposed food, clean equipment, and utensils or unwrapped single-service single use items.
- Evidence of insects observed, drain flies.
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06/08/2010 | 78 |
- , food prep sink or mop sink. Employee found drinking from an open cup while in the food service line.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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12/10/2009 | 92 |
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