- Observed eggs at 55 degrees F. ***Los huevos observado en 55 grados F.***
- Potentially Hazardous Food must be maintained at 135 degrees F or above. Fried potatoes at 88 degrees F. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 grados F o arriba. Los papas fritas son de 88 grados F. ***
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used. *** Los alimentos danados, mucho borde o costura abollaron alimentos enlatados o embalaron sin la etiqueta de fabricante no sera utilizado.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Clean the ice machine. *** Limpie la maquina de hielo.***
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02/16/2016 | 79 |
- Open top refrigerator is not holding cold foods at the proper cold hold temperature. The thermostat was adjusted to a lower temperature
- Soup base held at 84 degrees F for under four hours.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 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.
- Pots and utensils washed in the three compartment ware washing sink were not sanitized.
- Clean the ice machine
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent
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11/16/2015 | 76 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.*** Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less. *** Los Alimentos potencialmente Peligrosos deben ser refrescados dentro de 4hrs a 41 F o menos.*** Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. *** Los empleados deben seguir mano apropiada que lava procedimiento en medio tareas lavando con jabon y agua caliente por 20 segundos y seca con toallita de papel.***
- Employees must follow proper hand washing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. *** Los empleados deben seguir mano apropiada que lava procedimiento antes de ponerse guantes lavando con jab?n y agua caliente por 20 segundos y seca con toallita de papel.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Dish machine is not dispensing sanitizer. Dishes will need to be manually sanitized until the dish machine can be repaired.
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08/31/2015 | 77 |
- Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. Observed an empty uncovered drinking cup in the store room
- Separate raw meats during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Ensure that plastic wrap can adequately cover the storage containers.
- Supply every handwashing sink with soap. Soap dispenser had broken and will need to be replaced.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Food contact equipment must be in good repair. Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent. Replace the broken, cracked and melted lexon/plastic containers.
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03/16/2015 | 83 |
- Sink in the waitress area is used as a hand washing sink and used for other purposes. Use this sink for handwashing only. ***El lavabo en el área de camarera se utiliza como un sumidero de lavado de manos y usarse para otros fines. Utilice este fregadero para lavarse las manos solamente.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Food items packaged and available for customer to serve themselves must be properly labeled. ***Los articulos del alimento embalaron y disponible para el cliente para servir a si mismo debe ser marcado apropiadamente.*** Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. ***La informacion de la etiqueta incluira una declaracion exacta de la cantidad de contenido. La informacion de la etiqueta incluira marcar nutricional como especificado en 2 CFR 101 Alimento que Marca y 9 CFR 317. La informacion de la etiqueta incluira el nombre comun del alimento o una declaracion adecuadamente descriptiva de identidad. La informacion de la etiqueta incluira el nombre y la oficina del fabricante, del empaquetador, o del distribuidor. La información de la etiqueta incluira, si hecho de mas de 2 ingredientes, una lista de ingredientes en orden decreciente de predominio por peso, inclusive una declaracion de colorante artificial o sabor y de conservantes quimicos, si contenido en alimentos.***
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.Alimentos dañados, fuertemente abolladas alimentos enlatados o envasados sin no se utilizará la etiqueta del fabricante.*** ***
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. Although employees have signed the document, the procedures are not being followed. *** Proporcionar la documentacion de las acciones tomadas cuando el entrenamiento no es proporcionado o empleados no siguen la politica de lavado de manos apropiado. Aunque los empleados han firmado el documento, no se estan siguiendo los procedimientos.***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- When time is used as a public health control written procedures must be maintained at the establishment to ensure compliance. ***Cuando se utiliza el tiempo como un control de salud publica procedimientos escritos deben mantenerse en el establecimiento para garantizar el cumplimiento.
- Potentially hazardous food items using time as the only public health control are not marked or identified to indicate the time the food was removed from the temperature control. **Potencialmente alimentos peligrosos utilizando el tiempo como el unico control de la salud publica no estan marcados o identificados para indicar el tiempo la comida fue retirada de la control de la temperatura.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- The ice bin in the waitress area must be properly plumbed to the sanitary sewer. The ice bin drain line must have an adequate air gap. The drain line cannot be seen because it disappears into a wall. ***El deposito de hielo en la zona camarera debe conectarse correctamente a la red de alcantarillado sanitario. La linea de drenaje deposito de hielo debe tener un espacio de aire adecuada. La linea de drenaje no se puede ver ya que desaparece en una pared.***
- Provide accurate thermometers for all refrigerators. *** Proporcionar termometros de precision para todos los refrigeradores..***
- Clean the ice machine. *** Limpie la maquina de hielo.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Clean equipment after use. *** Limpie equipo despues del uso.***
- Posted permit expires 07/2015 ***Publicado permiso expira 07/2015*** Post most recent graded inspection report in customer view. *** Anuncie el mas reciente graduo reporte de inspeccion en la vista de cliente..***
- Refrigerated, ready-to-eat, Potentially Hazardous Food 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. *** Refrigerado, listo a come, alimentos de Alimento Potencialmente Peligroso tuvieron para mas entonces 24 Horas tendra un consume por la fecha. El dia de preparacion sera contado como dia 1. Si tenido en 41F o menos alimento puede ser mantenido para un max de 7 dias.***
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01/28/2015 | 61 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned 60 lbs of imporoperly cooled down refried beans (@ 55-57F in WIC).
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink only, not in the warewash sinks.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed wait station handsink being used for other purposes.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside the ice machine, coolers.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean grease/debris build up on exterior of coolers, grills, prep tables, etc.
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04/17/2014 | 84 |
- Potentially Hazardous food not at required temperature in cooling unit. Food must be maintained at or below 41? at all times while being kept at cold hold.
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (a) - Honestly presented. Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be donated.
- Observed employees not using proper techniques for handling ready-to-eat foods. Employees must use a double barrier method when handling ready-to-eat foods (hand wash then gloves), (double hand wash), or (hand wash then hand sanitizer solution)
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a 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.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. PHF product at 50? F. Provide adequate refrigeration.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. No soap at the hand washing sink. Hand wash station has no paper towels. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.168 (c) (1) toxics stored. Remove all toxic items not related to establishment. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. Use toxic chemicals as dictated by law.
- 229.165 (f) (12) (B)integral thermomter. Reach in coolers without a permanently affixed thermometer. Provide thermometer in reach in coolers.
- 229.165 (n) (1) (D) (v)equipment dirty. 229.165 (m) (1) (B)grease and soil accumulation. Food contact surfaces not cleaned and sanitized. Food contact surfaces unsightly (dirty or not clean). Clean Potentially Hazardous Food contact surfaces and equipment. Clean in use utensils.
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from open container or chewing while in the food service line.
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11/07/2011 | 56 |
- Please provide for all food handlers to wash hands as task or duty changes; hot water non-accessible initially at handsink. All food handlers must wash hands properly using both hot/cold water for a min. of 20 seconds.
- Please provide for all toxic materials to be properly labeled and properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. In addition, please use only approved pesticides in the food establishment; must be of food grade.
- Observed various food handlers improperly handling ready to eat foods; no sanitizer available at handsink. Please see handout for proper guidelines for bare hand contact.
- Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination. Observered partially cooked chicken stored in the same container with raw beef, and raw shell eggs stored over ready to eat foods. ( please see handout for proper storage). To include, please provide for all food items stored (dry & refrigerated) to be properly covered to prevent contamination.
- Please use each sink as its' designated purpose; handsink shall not be used to rinse utensils; rather the three compartment sink to wash/rinse/ sanitize. In addition, please designate sink located in front prep area as handsink-please provide soap and paper towels, and a sign that reads handwashing only.
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06/11/2010 | 81 |
| No violation noted during this evaluation. | 05/21/2009 | 79 |
| No violation noted during this evaluation. | 11/18/2008 | 81 |
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