- Hot dogs were hot held at 100 °F. All temperature controlled food must be hot held above 135 °F. The hot dogs were discarded.
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01/21/2016 | 95 |
- hot and cold running water shall be available at all times. The heater is being replaced and during this time the staff are using hot water from the coffee machine.
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01/16/2015 | 96 |
- Provide for all food contact surfaces of equipment to be clean. Remove the mold from inside of the ice machine.
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09/09/2014 | 97 |
| No violation noted during this evaluation. | 02/18/2014 | 100 |
- Provide for all food contact surfaces to be clean. Remove the mold from inside the ice machine. Remove the food debris from the inside of the cooler and the door jam.
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10/21/2013 | 97 |
- HEAVY CONCENTRATIONS OF BLACK MOLD FOUND IN ICE MACHINE. ENSURE ICE MACHINE IS SCRUBBED CLEAN OF MOLD AND SURFACES THAT HAD MOLD ON THEM ARE SANITIZED OVER.
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07/05/2013 | 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.
- #22- One person per shift needs Food Manager certification.
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11/01/2012 | 90 |
- 229.165 (f) (12) (B)integral thermomter. Need working thermometer inside Continental refrigerator.
- 229.165 (n) (1) (D) (v)equipment dirty. Clean inside reach in Continental cooler. Remove excess food stuffs from base of floor.
- Reach-In cooler containing cheese and liquid egg product not at 41/45F temperature. Temperature at 51F.
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01/24/2012 | 89 |
- Ambiant air temperture in sandwich prep cooler is 56.0 degrees F. Provide adequate refrigeration.
- Cooking without a temperature measuring device. Place thehmometers in Provide Thermometers in all coolers.
- A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. Repair all plumbing leaks.
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07/08/2011 | 91 |
- Observed the following violations: (1) Ice Bucket sitting on floor and (2) Mold growth in the chute of the ice machine. Equipment not stored properly. Wash, rinse, & sanitize all food service equipment.
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02/23/2011 | 97 |
- PHF/TCS food items in reach in coolers without proper date labeling.
- No running hot water at handwashing sink, due water leak at sink for over 6 weeks. Hot water was secured by maintence staff over 6 weeks ago. Repair status not known.
- Kitchen Hand washing facility is blocked. 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.
- Restock towel dispenser at each handwash station with disposable paper towels.
- Doors found open with active fly activity thought the kitchen. Dead roaches & other insects in kitchen.
- Rodent droppings observed in kitchen. Eliminate the presence of rodents by using any approved means.
- active warewashing with washing sink only set up. Use a properly set up 3 compartment sink for proper manual ware washing.
- Food residue on inside of Ice maching bin, soda machine nozzles, ice pail, inside of reach in coolers, and other food contact equipment. Clean and sanitize food contact surfaces.
- Post permit & last inspection report in view of patrons.
- No thermometer for food prep & cooking temperture testing.l
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10/18/2010 | 68 |
- (i). Please provide for all worn utensils--cracks, chips, inclusions, pits, and similar imperfections to be discarded in prevention of physical hazards. (ii). Please provide for non-food contact surfaces to be cleaned and sanitized--(a). fan located in refrigeration unit that contains food items. (b). ceilings and walls.
- (i). Please provide for all toxic chemicals to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. (ii). Please provide for sanitizing solution to be properly labled and used--shall be at 50-100 ppm of Chlorine solution; rather than 200 ppm; which is considered toxic.
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03/25/2010 | 94 |
- Evidence of waste being disposed of improperly into handsink. All handwashing facilities must be used for handwashing only. Please provide a sign that reads handwashing only, or a sign that demonstrates the proper steps for handwashing. In addition, please refrain from storing wet rags on three compartment sink.
- Provide for all food items to be honestly presented; edible for human consumption.
- Please follow proper procedures for handling ready-to-eat foods. Employee observed placing on gloves; without first conducting a single handwash--was instructed to wash hands for a min. of 20 seconds, before placing on gloves. In addition, employee observed handling lettuce without following proper guidelines for ready to eat foods. (see handout).
- Provide for all potentially hazrdous foods to be stored in the following order to prevent contamination: (top-->bottom) : (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. In addition, provide for the spoon that is used to distribute the shredded cheese; to be stored properly; to where the whole spoon is not inside contents. NOTE: plastic spoon is not re-usable.
- Provide for all refrigerated potentially hazardous foods to be properly date labeled with a consume by date; which is 7 days including preperation date.
- Provide for at least one person per shift to be a Certified Food Manager. (see handout)--documentation is necessary upon follow-up.
- Provide for all food contact/non-food contact surfaces to be maintained in a sanitary state. (a). Provide for cutting boards to be clean & sanitary between each use, and for in-use utensils to be maintained clean and sanitary. (b). Provide for dry racks to be cleaned, as well as racks located in refrigeration units, and its fans--contains visible dust. (c). Provide for single-use foam cups to be stored on a sanitary surface.
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12/31/2009 | 74 |
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