| No violation noted during this evaluation. | 02/25/2016 | 100 |
| No violation noted during this evaluation. | 10/20/2015 | 100 |
- 229.164 (r) (1) (A) labeled properly. All food products must be properly labeled with name of food product/generic name. Several food products packaged, no labels on the packages.
- 229.165 (h) (2)thermometer available. All WIC's with PHF food, must have working thermometers.
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08/25/2015 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in dry storage room.
- 229.165 (m) (1) (A)not clean. Insure utensils are properly cleaned after each use. Observed dirty Kife, placed with clean knives on wall.
- 229.171(f)permit required. Establishment has 10 days, to renew/locate food license. Failure to do so, may result in fines/re-insepctions/citations/closure.
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04/22/2015 | 91 |
| No violation noted during this evaluation. | 12/08/2014 | 100 |
| No violation noted during this evaluation. | 08/06/2014 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee washing/rinsing pitcher of water inside HWS. HWS is only, for staff to wash hands with, and nothing else.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have thermometers inside.
- 229.165 (m) (1) (A)not clean. Observed dirty knife being stored between two table tops, where table tops meet. This is not a proper area, to store utensils. Area is not easily cleanable, and can dirty utensils. Knife does have some food debrie on it.
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02/19/2014 | 87 |
- 229.166 (i) (1) (B) HWS improper use. HWS behind bar, rubber mats being stored inside of sink well.
- 229.166 (i) (1) (A)HWS not accessible. Do not place or store large garbage can, directly infront of HWS. HWS must be accessible at all times.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles, behind bar. If soda nozzles are not being used, then they must be removed from establishment.
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10/02/2013 | 90 |
- 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Cooked beef in cooler 62 degrees. Also found chicken dated yesterday date inside WIC at 49 degrees.
- 229.163 (n)- eat, drink, smoke. All personal drinks in kitchen area, must have a lid and straw. Also observed handsink at drink station being used for food prep. Do not use handsinks for anything other than washing hands.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed behind bar.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsinks. Observed chairs stacked directly infront of handsink. Also, observed staff members placing items infront of handsink at drink station.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave. Also insure that soda nozzles behind bar are cleaned. Observed broken utensils in kitchen area, insure once food utensils break or crack, that they are disposed of in trash. In addition, insure that dirty utensils are cleaned after each use, and not placed back on clean racks.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
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06/21/2013 | 79 |
| No violation noted during this evaluation. | 02/07/2013 | 100 |
| No violation noted during this evaluation. | 04/04/2012 | 100 |
- ADJUST CHLORINE SANITIZING SOLUTION FOR THE WIPECLOTH BUCKET TO BE WITHIN THE 50 TO 100PPM RANGE. CURRENT READING OVER 200PPM.
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11/02/2011 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 nail brushes.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
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09/07/2011 | 93 |
- 229.165 (m) (1) (A)not clean. Inuse ice scoop stored in dirty location. clean and sanitize Scoop place handle up in the ice or a clean and sanitized container.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw meats above cooked foods. Store raw meats below cooked and ready-to-eat foods. keep hand contact surfaces of utensils out of food product.
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04/12/2011 | 93 |
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