- 229.164 (o) (4) (D) Raw Shell Eggs. Eggs must be kept at 45F Degrees or colder. Raw shelled eggs were at 79F Degrees, on counter top, next to grill.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed Food Handlers using bare hand contact of ready to eat foods. Establishment does not have proper bare hand contact paperwork.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, after 24hrs. Must be properly date labeled, with date written on tags.
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03/31/2016 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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 at 45F a max of 4 days.
- AT TIME OF INSPECTION, WAREWASHING MACHINE FAILED TO REACH THE MINIMUM REQUIRED HOT WATER TEMPERATURE OF 120 DEGREES DURING THE WASH AND SANITITION CYCLES. MANAGER CALLED MACHINE SERVICE TECH TO HAVE MACHINE SERVICED.
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01/28/2016 | 93 |
- Employees need to make sure to wash hands immediately after drinking from a cup and before engaging in handling small containers of salsa; 229.163 (h) (4)after eat, drink,etc..
- Employees need to make sure that all drinks are covered with a lid to protect from possible contamination.
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard by dates for all refrigerated, potentially hazardous foods that are kept at facility for more than 24 hours.
- Establishment needs to make sure to provide a backflow preventor between faucet and hose attachment to mopsink.
- 229.168 (b) working container not labeled; Facility needs to make sure and label all working spray bottles with the common name of the chemical inside.
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05/13/2015 | 81 |
| No violation noted during this evaluation. | 04/09/2015 | 100 |
| No violation noted during this evaluation. | 07/10/2014 | 100 |
| No violation noted during this evaluation. | 01/02/2014 | 100 |
| No violation noted during this evaluation. | 08/27/2013 | 100 |
| No violation noted during this evaluation. | 03/12/2013 | 100 |
- Medicines found in reach-in cooler on the Food Preparation line. (Provide that employee’ medications are stored in separate sealable containers and away from all Food prep.)
- Provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is dirty with black mold at time of inspection.)
- Provide that all food contact utensils are stored in a clean location.(Dirty knives found on the magnetic holder in the kitchen area.)
- Provide that all toxic spray bottle are labeled with bottle's contents.(Spray bottles not labeled in the kitchen area.)
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08/01/2012 | 94 |
- Provide that all food is Protected from contamination by storing food in packages, covered containers, or wrappings.(Open containers in the walk-in refrigeration unit and freezer units.)
- Provide that a Air gap on ice machine is present.(No air gap present at the ice machine.)
- Provide that all insect bait stations are cleaned and removed.(Bait traps are full of insects and have not been removed.)
- Provide that all spray bottles are properly labeled with contents.(Spray bottles in the front drink station are not labeled.)
- Provide that an employee has a Certified Food Manager's License onsite at all times.(Employee has taken the course but had no paperwork at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Inverted cup stored in the front refrigeration units is dirty. Provide that the cups are cleaned and sanitized before use.)
- Provide that a current Food Establishment Permit is posted in public view.(Expired permit posted in the establishment.)
- Provide that all food contact surfaces are cleaned and santized.(Ice machine is dirty with mold at time of inspection.)
- Provide that a backflow preventer present at the attached hose faucet in the mop sink.(No backflow preventer at the hose.)
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11/16/2011 | 77 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas.DESIGNATE an area for employees personal items(celular phones,coats,etc..)
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- No soap at the hand washing sink.
- Drain for 3comp. sink clog.
- 229.165 (h) (2)thermometer available.
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.
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04/01/2011 | 79 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Potentially Hazardous food not at required temperature in cooling unit.
- DISCONTINUE USE OF HOUSEHOLD INSECTICIDE. SANITIZER SOLUTION FOR WIPING CLOTH MUST BE IN GOOD REPAIR.
- Clean equipment at least every 4 hours.(MICROWAVE) Cutting surface not smooth.
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07/19/2010 | 84 |
- Please provide that all employees wash hands when moving from station to station or changing tasks.(Employee observed moving from walkin freezer to cooking station with washing hands.)
- Please provide that all sanitizing spray bottles are labeled.(Spray bottles in front of establishment have no label of contents.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machine has mold build up inside ice despenser.)
- Please provide that all food contact untensils are clean and sanitized.(Ice scoop and chip scoop holding treys are dirty with mold and food build up.)
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02/08/2010 | 90 |
| No violation noted during this evaluation. | 03/12/2009 | 79 |
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