- 229.163 (h) (6) wash as needed. employees need to wash hands in between performing other tasks and then engaging in food preparation.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. need documentation for new employee for bare handed contact that they have received training on correct bare handed conTact procedures and training.
- 229.165 (d) (1) (E) (i)not easily cleanable. heavily used cutting board, not easily cleanable.
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03/25/2016 | 89 |
- 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. A Certified Food Manager must be present at all times during operating hours.
- 229.165 (q)food contact not sanitized. Observed ice scoop stored improperly on top of ice machine. Ensure ice scoop is stored as discussed.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored next to and above food items. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
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09/24/2015 | 91 |
- 229.168 (a) toxics not labeled. Unlabeled chemical bottles found in clean pot storage areas. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Storing toxic items above/next to food prep items. Store toxic chemicals away from food areas (storage/preparation).
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01/13/2015 | 97 |
- POTENTIALLY HAZARDOUS FOODS IN SODA COOLER TYPE REFRIGERATOR IS 46F-52F. MAY KEEP ALL NON-POTENTIALLY HAZARDOUS FOODS IN UNIT. WILL FOLLOW-UP TOMORROW FIRST THING IN THE MORNING
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06/19/2014 | 89 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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10/22/2013 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (sliced cheese)as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an 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.
- 229.167 (e) (3) (B)continuous clean towel. The towel system at the hand wash station(located in Female restroom) is not working properly. Repair towel system so that clean towels are available to users.
- 229.168 (a) toxics not labeled. Chemical spray bottles (located in the Mop sink closet)are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair(located on the Indredient bars). Replace damaged cutting boards to facilitate effective cleaning and sanitatizing.
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12/18/2012 | 87 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Provide labels for grab and go foods (such as packaged brownies) following State guidelines.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by date. If unused portion of deli meats is kept in the original casing, food is good until the use by date on the casing.
- 229.163 (n) (1) eat.drink.smoke. Employee found chewing gum while in the food prep area.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, and food contact surfaces.
- 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.
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04/20/2011 | 81 |
- (1)Employee found eating or chewing while in the food service line. (2)Handsink must be used for handwashing only.
- 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.
- Bulk food for customer self-dispensing lacking proper manufacturer's information (brownies).
- Employee did not wash hands before donning gloves for working with food.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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05/24/2010 | 81 |
| No violation noted during this evaluation. | 07/07/2009 | 81 |
| No violation noted during this evaluation. | 10/28/2008 | 94 |
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