- observed some gnats around the three compartment sink.need to eliminate gnats.
- someone on duty needs to have the food mgr certification.
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07/07/2015 | 94 |
- There are no paper towels at the hand washing sink.(restroom) Supply each handwash station with individual disposable paper towels.
- Someone on duty needs to have the food mgr certification.
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12/03/2014 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Observed a food mat on top of the hand sink with white chocolate covered strawberries on top. Hand wash sink should be used for hand washing and not a a prep base for mats.
- 229.167 (e) (3) (A) no towels. Hand wash sink in the front did not have paper towels. Ensure that all hand wash sinks have paper towels.
- Inspection report was not posted in customer view. Ensure that your most recent inspection report is posted in customer view at all times.
- 229.167 (e) (2) no soap. There was no soap in the soap dispenser in the employee bathroom. Ensure that soap is supplied at each hand sink at all times
- Food manager certificate/card was not seen in the establishment during the inspection. Ensure that documentation for all food managers are present at all times.
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12/12/2013 | 87 |
- 229.166 (i) (1) (A)HWS not accessible. Observed a large working mat on top of the hand sink in the back area and also observed paper work and a binder around the hand sink behind the register. 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.
- 229.167 (e) (2) no soap. There was no soap at the hand sink in the front area behind the register; Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. There were no paper towles at the hand wash sink in the back area and at the hand sink behind the register. Supply the handwash station with individual disposable towels.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Food permit was not displayed during the inspection. Also, the food inspection report was not posted in customer view. Post most recent graded inspection report in customer view.
- Food manager was not present during the time of the inspection. A food manager should be present during business operations at all times.
- 229.166 (f) (4) air gap 2x. There was no aire gap between the pipe coming from the ice machine and the floor drain. Air gap between water supply and plumbing fixture must at least 1 inch. Diameter of air gap between water supply and plumbing fixture must be at least twice the diameter of the water supply inlet.
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03/29/2013 | 84 |
- PROVIDE FOR HANDSINK TO ALWAYS BE ACCESSIBLE.
- PROVIDE SOAP AND TOWELS AT HANDSINK IN BACK AREA. (NO SOAP OR TOWELS)
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01/04/2012 | 94 |
- ENSURE EMPLOYEES WASH HANDS AT HANDSINK USING WARM WATER AND SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEES MUST WASH HANDS WHEN ENTERING KITCHEN ARE, WHEN HANDS ARE SOILED, WHEN SWITCHING TASK AND BEFORE PUTTING ON GLOVES.
- ENSURE THERE IS A HANDSINK ACCESSIBLE AT THE WAREWASHING AREA. HANDSINK MUST BE EQUIPPED WITH HOT (100F) AND COLD RUNNING WATER AT ALL TIMES.
- ENSURE ALL TOXIC ITEM BOTTLES ARE LABELED CORRECTLY WITH SUBSTNACE COMMON NAME.
- PROVIDE FOR ALL COOLERS TO HAVE A CALIBRATED THERMOMETER
- ENSURE ESTABLISHMENT IS INSECT FREE (GNATS) BY ENSURING EMPLOYEES ARE FOLLOWING CLEANING PROCEEDURES AND ALL FOOD CONTACT SURFACES ARE CLEANED AND SANITIZED EVERY FOUR HOURS AND NIGHTLY.
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09/21/2010 | 84 |
- (1)Employee did not wash hands before donning gloves for working with food. (2)Food employee did not wash hands between tasks.
- Handsink must be used for handwashing only.
- There is no accessible handsink in the warewash area.
- There must be at least one person per shift who is Food Manager certified.
- Provide for thermometers in all coolers storeing potentially hazardous foods.
- Post the most recent Inspection report in public view.
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03/25/2010 | 80 |
| No violation noted during this evaluation. | 06/10/2009 | 91 |
| No violation noted during this evaluation. | 08/20/2008 | 94 |
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