- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, after 24 hrs. Must be properly date labeled with time and date food was prepared.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for Fly's inside of kitchen area.
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04/04/2016 | 93 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept cold. Raw shelled eggs at 67F Degrees. Raw shelled eggs must be kept at 45F Degrees or colder.
- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135F Degrees or hotter. Egg Soup at 121F Degrees.
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10/26/2015 | 90 |
- 229.165 (h) (2)thermometer available. All coolers with PHF, must have working thermometers inside.
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08/17/2015 | 97 |
| No violation noted during this evaluation. | 04/16/2015 | 100 |
- 229.164 (o) (6) (A) PHF>135. Advised manager that all hot foods must be kept at 135F Degrees or hotter. Egg rolls are at 67F Degrees, and large bowl of soup 78F Degrees.
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12/19/2014 | 95 |
- 229.164 (o) (6) (B) (ii). All cold PHF must be kept at 41 degrees or colder. Fried Chicken 51F Degrees, Pork eggrolls 53F Degrees.
- 229.164 (r) (1) (A) labeled properly. All food product stored in containers, these containers need to be properly labeled with common/generic name of product.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utenisls in sitting water. They must be kept clean and dry.
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07/24/2014 | 88 |
| No violation noted during this evaluation. | 02/05/2014 | 100 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Fried Pork on counter near stove at 60 degrees.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment must provide proper bare hand contact documentation, or wear gloves when handling ready to eat food.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over vegetables or cooked food inside of RIC, and WIC. Food should always be covered, when in storage.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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08/28/2013 | 84 |
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food over 24hrs., must be properly date labeled with time and date food was prepared.
- 229.166 (f) (4) air gap 2x. Observed spray nozzle at three compartment sink, hanging low, into sink well. Spray nozzle needs to be air gapped.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- * 229.164 (h)(6)(B) Buffet Plates. Provide buffet signage, stating that upon each trip back to service line, customers must use clean tableware.
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04/18/2013 | 86 |
| No violation noted during this evaluation. | 10/12/2012 | 100 |
- USE THREE STEP METHOD WHEN WAREWASHING IN THE THREE COMPARTMENT SINK. (1) WASH WITH SOAPY WATER; (2) RINSE WITH WATER; (3) SANITIZE - WATER AND CHLORINE SOLUTION ( CONCENTRATION OF CHLORINE TO BE WITHIN THE 50 TO 100PPM RANGS. OBSERVED EMPLOYEE WAREWASH USING ONLY STEPS (1) AND (2) - COS.
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10/18/2011 | 97 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (o) (7) (A) consume by date (prepared). Items placed in cold hold greater than 24 hours not labeled with date placed in cold hold. Label these items with the date placed in cold hold, discard after 7 days.
- 229.164 (o) (9) (A) (ii) 4 hours. Potentially hazardous food not cooked/served within 4 hours after removed from temperature control. No log maintained for this time control. Keep food under temperature control or maintain logs on length of time food is out of temp control.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Numerous dented cans. Discard as appropriate.
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01/20/2011 | 81 |
- Fly landing on food under preparation.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold with the date placed in cold hold. Discard 7 days after that date.
- 229.166 (g) (4) (B)backflow preventer. 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.
- Provide for one Certified Food Manager to be in the establishment per any 12 hour shift.
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08/25/2010 | 82 |
- .Employee found drinking from an open cup while in the food service line. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas.
- 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 using incentive programs that assist or encourage food employees not to work when they are ill.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
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12/15/2009 | 88 |
| No violation noted during this evaluation. | 04/09/2009 | 92 |
| No violation noted during this evaluation. | 10/23/2008 | 92 |
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