- * 229.163(b) Demonstation of Knowledge.need food manager certification, scheduled for next week.
- 229.168 (a) toxics not labeled.Need to label all containers with proper contents, sanitizer/soap/water
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04/01/2016 | 94 |
- 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:
- 229.165 (k) (14) (E)chemical not used to direction. sanitizer concentration over 100PPM (bleach)
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11/02/2015 | 93 |
| No violation noted during this evaluation. | 09/23/2015 | 100 |
- 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.
- 229.168 (c) (1) toxics stored. cleaner on ice machine
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04/06/2015 | 93 |
- 229.165 (r) (3) (D)no sanitization. HAD THE STEPS REVERSED FOR THE WASH/RINSE/SANIRTTIZE.
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11/25/2014 | 97 |
- 229.166 (g) (3) mop sink. Service sink or one curbed cleaning facility equipped with a floor drain not provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
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03/25/2014 | 97 |
- The walk-in cooler is reading a temperature of 53F and the internal temperature of beef, chicken, and pork is reading an internal temperatre between 47F-50F. All potentially hazards foods must maintain a internal temperature of 41F or less. ***Raw Chicken and ready to eat foods have been discarded due to not ready a temperature of 41F or less.
- 229.171 (c) (3) (B) (ii) CCP Monitored. Establishments must verify effectiveness of an operation or process. Establishment must keep log or notebook to verify effectiveness of operation or process. The establishment has a Walk-in temperature log in sheet to document and monitor the temperature but the temp. log in sheet has not been maintain on a regualar basis.
- Walk-in cooler reading a temperature of 53. The properly maintain the food products stored in the Walk-in cooler, the temperature must be at or below 41F.
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09/18/2013 | 88 |
| No violation noted during this evaluation. | 03/06/2013 | 100 |
| No violation noted during this evaluation. | 09/10/2012 | 100 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Ensure that uncooked beef and porked are not stored over refried beans and fish in walk-in cooler. All items were found to be covered and labeled.
- Provide for only food grade scoops to be used in bins for storage of beans, rice, sugar, flour, salt and that scoops are cleaned and sanitized on a routine cleaning schedule. Also provide that scoop for ice machine and the container it is stored in is cleaned and sanitized according to a routine cleaning schedule.
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01/10/2012 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Open cup with soda sitting on rack with clean dishes.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Raw animal food stored with raw ready-to-eat food. Tripas found stored above fresh vegetables in walk-in cooler.
- 229.164 (f) (2) (A) (iv) not covered. Multiple items in walk-in cooler found not covered.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs.
- 229.166 (f) (4) air gap 2x. No gap at drain for ice bin in bar area. Manager has reattached hose to provide air gap 2 x diameter of pipe.
- Walkin cooler hold temperature at 48 and the reachin hold temperature was 48. Management has called technician to service both units and food items have been moved to an operational cooler. 229.165 (g) (1) equipment not sufficent. Must repair ceiling in walkin cooler to help maintain ambient temperature of 41 degrees F or below.
- 229.165 (m) (2)non food contact dirty. Dirty knife found on shelving with clean dishes. Bulk food storage bins need to be cleaned and sanitized inside and out. Must use only food grade scoops instead of plastic bowls.
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08/08/2011 | 73 |
- 229.163 (h) (8) before gloves. Employees observed not washing their hands and exposed portions of the arms before and between tasks.
- 229.163 (n) (1) eat.drink.smoke. Several cold hold units contained employee beverages. Provide for one location away from food prep area for employees to keep their beverages.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Ensure that meats stored in walk-in cooler are stored seperately by type.
- 229.165 (h) (2)thermometer available. Provide that proper thermometers are placed in every walkin and cold hold unit. A thermometer was found in cold hold unit that only measure 50 degrees F and above.
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04/04/2011 | 85 |
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAINS.
- MUST LABEL ALL BULK FOOD CONTAINERS AS TO CONTENTS.
- MUST LABEL AS TO DATE ENTERED INTO REFRIGERATOR STORAGE ALL PREPARED/DEFROSTED PHFs.
- EQUIPMENT IS IN NEED OF CLEANING.....SHELVING IN REFRIGERATORS, (EJ., WALLK-IN) ARE IN NEED OF CLEANING.
- ALL STORED PHFs IN RERIGERATOR STORAGE REGISTERING PRODUCT TEMPERATURES OF 44°, 45°F, AND 46°F.
- ALL REFRIGERATION NEEDS SERVICING - REPAIRS, REPLENISHMENT OF FREON, CLEANING OF COILS, FANS, ETC., ETC. IN ORDER THAT THEY BE CAPABLE OF MAINTINING STORED PRODUCT TEMPERATURE AT NO HIGHER THAN 41°F.
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08/06/2010 | 78 |
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