- Hold hold sausage on a stick at 118 degrees F
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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. Refrigerated opened packages of hot dogs and sausages must be labeled with a "use by" date.
- Food items held hot are not time stamped according to the procedures.
- Fast Fixin's temperature log has one area for temperatures, but there are three differnet food items being held in the hot hold cabinet. Temperature log does not identify which product temperature was taken.
- If fruit cups are received from the main office, no additional information is required on the labels. If fruit cups are prepared on site, include the store number or store address on the labels
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01/19/2016 | 91 |
- Hot food items are notheld at 135 degrees F or hotter.
- 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
- Maintain written procedures at the establishment to ensure compliance when using time as a public health control
- Ready-to-eat, Potentially Hazardous Food (PHF) may be held out of temperature control if they are marked with a discard time.
- Provide a back flow prevention device for the spray faucet at the hand washing sink
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Clean the fountain drink dispenser nozzles. The nozzles could not be removed at the time of the inspection.
- Clean the microwave
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09/23/2015 | 81 |
- 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
- Maintain written procedures at the establishment to ensure compliance when using time as a public health control
- Ready-to-eat, Potentially Hazardous Food (PHF) may be held out of temperature control if they are marked with a discard time.
- Potentiall Hazardous Food (PHF) held out of temperature control must be discarded within 4hrs.
- Post most recent graded inspection report in customer view.
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07/13/2015 | 88 |
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F. Do not use dispenser/warmer for chilli and cheese until it is able to hold foods at 140F per unit's specs.
- MOnitor use by dates of potentially hazardous foods. Condemned an expired packaged of 5-oz yogurt.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
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07/18/2013 | 88 |
| No violation noted during this evaluation. | 04/18/2012 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Fruit cups kept in portable coolers with 3 inches of standing water entered into the fruit cup and contaminated thje cut fruit inside the cups.
- 229.164 (o) (7) (B) consume by date (pkgd). Establishment does not have a HACCP plan as required. ** PHFs in hot holds, Hotdogs, taquitos, sausage have no specified or documented time frame to rotate PHFs as a control hold.**
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. Supply the handwash station with individual disposable towels.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.
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10/07/2011 | 86 |
- 229.167 (p) (5) improper use of sinks. 229.167 (p) (5) use of wrong sinks. Equipment to be cleaned should be placed in three compartment sink not in hand sink.
- 229.164 (r) (1) (B) (iv) manufacturer info. Provide label information for bagged ice.
- #22- One person per shift needs food manager certification.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report within public view.
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11/09/2010 | 86 |
- #3-Need to keep hot hold items at 135.0F or greater temperature.
- #13-Need expiration date labeling for refrigerated ready to eat Thai Peanut Chicken Wraps.------Use 30 days for pre-packaged.
- #22-Need one person per shift to be Food Manager Certified.----------------------------------By next regular inspection or by April 3 2010.
- #27-Post inspection report within public view.
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03/03/2010 | 85 |
| No violation noted during this evaluation. | 04/15/2009 | 92 |
| No violation noted during this evaluation. | 08/21/2008 | 100 |
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