- WALKIN REFRIGERATOR AND PREP REFRIGERATOR UP FRONT WILL BOTH REQUIRE SERVICING IN ORDER THAT THEY BE CAPABLE OF MANATAINING ALL FOOD PRODUCTS AT 41'F OR LOWER AT ALL TIMES.
- MUST REPAIR EMPLOYEE HAND SINK HOT WATER FAUCET TO ALLOW FOR ITS PROPER USE.
- MUST REPAIR COLD WATER FAUCET TO THREE COMPARTMENT SINK TO ALLOW FOR ITS PROPER USE.
- MOST STORED POTENTIALLY HAZARDOUS FOOS PRODUCTS IN WALKIN ARE REGISTERING TEMPERATURES OF NO LOWER THAN 44'F, INDICATING WALKIN REFRIGERATOR IS IN NEED OF SERVICING - SEE #15 BELOW.
- ALL PERSONS LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE.
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07/24/2015 | 83 |
| No violation noted during this evaluation. | 11/04/2014 | 100 |
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05/27/2014 | 95 |
- MUST MAINTAIN ALL FOOD PRODUCTS STORED ABOVE FLOORS AT ALL TIMES AND EVEN THOSE IN WALKIN FREEZER.
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01/10/2014 | 96 |
- MUST FURNISH MEN'S REST ROOM HAND SINK WITH HAND SOAP AT ALL TIMES.
- MUST ESTABLISH ONE INCH AIR GAPS BETWEEN ALL ICE BINS (ICE MACHINE) AND FLOOR DRAINS TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SANITARY SEWER.
- EMPLOYEES LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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06/06/2013 | 91 |
| No violation noted during this evaluation. | 02/07/2013 | 100 |
- 229.163 (e) hands and arms. During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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11/08/2012 | 96 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
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02/29/2012 | 96 |
- Use this sink is for handwashing only.(Observed a pitcher inside the designated hand washing sink, and observed several personal drinks and items thoughout kitchen area.)
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10/31/2011 | 96 |
| No violation noted during this evaluation. | 02/17/2011 | 100 |
- 229.163 (f) (1) 20 seconds. 229.163 (f) (2) (A) vigorous friction. 229.163 (h) (9) contaminate hands.
- 229.163 (n) (1) eat.drink.smoke..Provide lidded cup with straw in area away from food contamination
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Rinsing/defrosting chicken in three compartment sink with chicken juice and water, poured from pitcher to aid in defrosting, splattering on clean knives. Wash, Rinse and Sanitize 3-compartment sink prior to manual dishwashing, every time, and move knives to knew location away from raw chicken splatter or provide for a separate prep sink solely for washing chicken.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (3) (A) no towels.
- 229.165 (h) (2)thermometer available. Provide working thermometer in freezer and refrigerator.
- 229.165 (b) (2) (B)single service/use not clean. observed dirty disposable spoon. Provide clean utensils and clean storage container (dust build-up) Provide disposable utensils, for customers, with handle up to avoid cross contamination.
- 229.165 (d) (1) (A)smooth. Provide sealed, smooth, and non-absorbent counter. top edge at front counter and side counter.
- 229.165 (m) (2)non food contact dirty. Standing water on entire walk-in cooler floor. Protect raw bread rolls from standing water splatter.
- Only scored inspections are to be posted.
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10/14/2010 | 69 |
- Please provide that employees do not eat in food preparation areas.(Observed an open cup while in the food service line.)
- Please provide that all bulk bens in kitchen and walk in refrigerator have a descriptive label.(No descriptive statement on bulk bens in kitchen or chicken in walkin refrigerator.)
- Please provide that ice machine is cleaned and sanitized to remove mold build up inside machine.
- Please provide that all handwash stations have Hot and Cold water under pressure.(No hot water in the handwash station in the kitchen area.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Person with Food Manager's License was not on site.)
- Please provide that Utensils are in good repair.(Broken knife found on magnetic utensil holder.)
- Please provide that Food Contact Surfaces are clean and sanitized.(Shelves need to be clean and sanitized in the walkin refrigerator.)
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03/09/2010 | 78 |
| No violation noted during this evaluation. | 04/07/2009 | 89 |
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