- 229.164 (o) (6) (B) (ii)....rechill chicken breast to at least 41F then maintain cold holding at 41F or colder.....COS
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02/10/2016 | 95 |
| No violation noted during this evaluation. | 09/04/2015 | 100 |
- 229.164 (o) (6) (B) (ii).Found raw fish at 51F.COS
- 229.167 (e) (3) (A) no towels at the handsink...COS
- 229.165 (m) (1) (A)not clean....large can-opener...COS
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05/05/2015 | 89 |
| No violation noted during this evaluation. | 03/30/2015 | 100 |
- 229.165 (m) (1) (A)not clean....large can-opener...COS
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03/20/2014 | 97 |
| No violation noted during this evaluation. | 03/28/2013 | 100 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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11/28/2012 | 96 |
| No violation noted during this evaluation. | 08/10/2012 | 100 |
- 229.163 (n) (1) eat.drink.smoke..
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04/20/2012 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice poured inside one of the designated handwashing sinks.)
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01/17/2012 | 96 |
- 229.168 (c) (1) toxics stored. Store toxic items away from food and other items needing protection by spacing or partitioning.(observe multiple cleaning and bleach spray bottles stored with out going food utensils and plates.)
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.(Observed trash can blocking one of the designated handwashing sink's.)
- Observed several employee's personal cups in the kitchen area. Employee was drinking from an open cup in the kitchen area.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.(Observed employee's not washing their hand's before putting on a new pair.)
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10/07/2011 | 86 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Observed several employee's not washing their hands before putting on a new pair of glove's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice inside one of the designated handwashing sinks.)
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08/09/2011 | 92 |
- Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. Store toxic items away from food and other items needing protection by spacing or partitioning. Observed spray bottles and a spray bottle of lime-away stored with clean dishes and utensils.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed an employee washing corn on the cobb inside of the designated handwashing sink, then proceeded to place corn on a dish to be served.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Observed employee just washing the gloves but not their bare hands first, then they proceeded to replace with new gloves.
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05/12/2011 | 89 |
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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01/13/2011 | 97 |
- Ensure that cooked potentially hazardous food is cooled properly. Food should cool from 135 degrees F to 70 degrees F within 2 hours, then from 70 to 41 degrees F within the next 2 hours (total 6 hours max). Mac n Cheese cooked previous day was still at 50 degrees F. Please use shallow pans, spacing, ice, stirring, and temperature logs to ensure that food is cooled properly.
- Ensure that potentially hazardous food in cold hold units are maintained at 41 degrees or below. Several below-grill units were at 50 degrees F.
- Ensure that all food contact surfaces are clean and sanitized, including tongs. Observed tongs hung on the side of a garbage can.
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04/06/2010 | 87 |
| No violation noted during this evaluation. | 10/29/2009 | 100 |
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