- There shall be a certified food manager on shift at all times.
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03/15/2016 | 97 |
- Most recent graded inspection report must be posted in customer view. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Ensure registering and successfully completing a Food Manager Certification course
- Food contact surfaces unsightly (dirty or not clean). Ensure proper and routine cleaning of food contact surfaces to include tongs, counters, ice holder, and reach-ins.
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09/15/2015 | 91 |
- Most recent graded inspection report must be posted in customer view.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure Registering and successfully completing a Food Manager Certification course.
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03/17/2015 | 94 |
| No violation noted during this evaluation. | 09/16/2014 | 100 |
- Observed cleaning of refrigeration units, gaskets to refrigeration units, shelves, and mold on wall around 3-compartment sink. Clean equipment used for storing foods in reach in units and where pans are stored.
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08/20/2013 | 97 |
- 229.166 (c) (3) hot water sufficient. Hot water not at proper temperature of 110F. MOD pressed RESET however temperature of water at 3 compartment sink is ranging between 80-85F. Water temperature at 3 compartment sink must be at 110F within 24hrs and all issues resolved or additional action may be necessary.
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01/16/2013 | 96 |
- Potentially Hazardous food not at required temperature in cooling unit. Must keep temperature logs for RIC at all times. MOD turned off WIC for 15-20 minutes to remove ice buildup on cooling fans. Ice was used to ice down food item.
- 229.165 (m) (1) (A)not clean.Soda nozzles observed with black buildup and not clean to sight and touch. Soda nozzles must be cleaned and sanitized at soda fountain.
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07/12/2012 | 92 |
- 229.166 (i) (5) (A)plumbing repairs. Observed waste water leaking onto flooring from plumbing at ice machine. Investigate and correct.
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01/12/2012 | 97 |
- Plastic basket with no handle completely submerged in tray of raw chicken. Find alternative utensil for removing raw chicken from tray to eliminate possible contamination to and from employees touching the tray and chicken.
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07/13/2011 | 96 |
| No violation noted during this evaluation. | 06/22/2010 | 100 |
- Please provide all employees to engage in washing hands correctly when changing tasks(moving from one location to another), when touching any body part or clothing, and when hands become excessively soiled(continuously working with the flour for the fried chicken and hands become caked with flour); observed employee go to 3 compartment sink and rinse off hands with sprayer on sink. Should only wash hands in a designated handwash facility(please post sign over handsink for handwashing only)and hands shouldn't be rinsed or washed in 3 compartment sink. Make sure to wash hands with soap and water and rinse with hot water(at least 100 degrees)followed by drying hands with a single, disposable paper towel. Hands should be washed for approx. 20 seconds with a forming lather of soap.
- Provide ice bin holding ice scooper to be cleaned and sanitized.
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01/19/2010 | 93 |
- Make sure to wash hands with warm water at least at 100 degrees(hot water not on at time of inspection).
- Provide at least one certified food manager during every shift and make sure that person is physically present.
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09/15/2009 | 93 |
| No violation noted during this evaluation. | 02/05/2008 | 91 |
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