- 229.168 (a) toxics not labeled. All chemicals must be properly labeled.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed broken/damaged fryer wire racks.
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10/15/2015 | 94 |
| No violation noted during this evaluation. | 08/10/2015 | 100 |
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace broken/damaged wire fry baskets.
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03/23/2015 | 94 |
| No violation noted during this evaluation. | 10/14/2014 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of HWS. Spray bottle sitting inside of HWS. HWS must be kept empty, to allow staff easy access to wash hands.
- Ch 13, Art II, section 13-26 Display permit. Upon arrival, establishment had old expired copy of food license posted, advised establishment that they need current copy posted for customer view.
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02/03/2014 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Observed Fly's and gnats in back mopsink room, where potatoes are being stored.
- 229.168 (a) toxics not labeled. Insure all chemical spray bottles, are properly labeled with type of chemical being stored in container. Also observed that spray bottle was being stored near food bowls. Chemical can easily spray onto food contact surfaces, please store away from food items.
- Ch 13, Art II, section 13-26 Display permit. Insure that current inspection report is posted for customer view. Do not place other items directly infront of inspection report, blocking/covering score.
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06/24/2013 | 91 |
- Provide that employee do not eat or drink in the kitchen area. (Observed employee drinking from an open cup in the kitchen area at time of inspection.)
- Provide that the faucet with a hose attached in the kitchen area has a backflow preventer. (Backflow prevent or vacuum breaker must be installed to assure no contaminated water is back flowed into the clean water system.)
- Provide that the chlorine chemical sanitizer used in the kitchen area can maintain a minimum of 50-100ppm for all sanitizing buckets. (Chlorine Chemical Sanitizer measured at over 200ppm at time of inspection.)
- Provide that an employee is Food Manager Certified and onsite at all times food preparation is taking place in the kitchen area. (Manager stated that the Certifications’ had expired and the course will be retaken mid January 2013.)
- Provide that all food contact utensils are stored in a clean location. (Tong Utensil found stored in a sanitizing bucket with clean sanitizing rags at time of inspection.)
- Provide that employee do not eat or drink in the kitchen area. (Observe employee eating in the kitchen area and then proceed to the cash register without washing hands.)
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12/20/2012 | 83 |
- ADJUST CHLORINE SANITIZER FOR WIPECLOTH BUCKETS TO BE WITHIN THE 50 TO 100PPM. CURRENT READING WAS OVER 200PPM.
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02/15/2012 | 97 |
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all food contact surfaces in the ice machine Storage bin.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.
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02/11/2011 | 90 |
- 229.163 (h) (9) contaminate hands. Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Provide for one certified food manageV to be in the establishment per 12 hour shift.
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08/17/2010 | 93 |
- There is no backflow preventer present.
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01/22/2010 | 96 |
| No violation noted during this evaluation. | 03/16/2009 | 97 |
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