- 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. Covers were placed on the items.
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01/22/2016 | 96 |
- 229.164 (o) (6) (B) (ii). Observed pancake batter stored in a non-working cold hold unit in kitchen. Pancake batter was at 63 degrees F. All potentially hazardous foods must be maintained at 41 degrees F or below. This cold hold unit may not be used until it has been repaired and can maintain an ambient temperature of 41 degrees or below.
- 229.168 (c) (1) toxics stored. Observed bucket of sanitizer stored next to clean plates on shelf under grill. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-use articles.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed knife magnet to be full of food debris and grim. All equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 229.165 (m) (1) (A)not clean. Observed knife and some tongs with food debris present while stored with clean utensils. All food-contact surfaces must be clean to sight and touch.
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09/15/2015 | 89 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee drink in food prep area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.167 (e) (3) (A) no towels. Observed no paper towels at kitchen hand washing sink. Ensure all hand washing sinks have paper towels available at all times.
- 229.165 (q)food contact not sanitized. Observed knife stored improperly on shelf above food prep area. Ensure all knives are stored properly when not in use.
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03/30/2015 | 90 |
| No violation noted during this evaluation. | 12/01/2014 | 100 |
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
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07/03/2014 | 97 |
| No violation noted during this evaluation. | 11/06/2013 | 100 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Handle of ice scoop found laying in ice. Manager moved to place that scoop should be kept to prevent cross contamination of ice by unsanitized handle of scoop.
- 229.165 (m) (1) (A)not clean. See notes below for areas in need of cleaning.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. All cutting boards need to be sanded or replaced to restore them to surface that are smooth, non-porous and easily cleanable. Observed all cutting boards with deep scratches and discoloration which allow for mold growth in grooves.
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03/13/2013 | 93 |
- Potentially Hazardous food (cut mixed melons/fruit at 50 F)-not at required temperature in cooling unit. Food must be maintained at or below 41? .
- Damaged fresh whole egg stored in ice water. Assure fresh whole eggs are maintained at 45 F or less (fresh clean ice or cooling unit).
- Employee handling RTE foods(cut produce)without washing hands and donning gloves(establishment's procedures). Establishment states there is no bare hand contact with RTE Foods(use gloves,tongs,etc.) NOTE: Must use barriers(gloves,utensils,etc.)or required documentation will have to be in place.
- 229.168 (c) (2) toxics above items(Paint thinner,cleaning chemicals,etc.-stored above food contact supplies and equipment). Store toxic items below and away from food areas, remove all poisonous items from food areas. Using pesticides (Insect spray-located upstairs in Chemical room)that are not approved for food establishments. Remove items from premises.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart(50-100 PPM). Use Ph test strips to assure proper concentration is maintained.
- 229.165 (h) (3)thin probe available. Cooking (chicken on griddle)without a temperature measuring device. Provide a thin probe thermometer(1.5 mm for for food items 1/2 inch thick or less).
- 229.165 (m) (1) (B)grease and soil accumulation(Through out griddle area, work tables to include drawers/underneath shelving units). Food contact surfaces equipment/utensils(do not store dishware racks on floor) unsightly (dirty or not clean). Clean food contact surfaces. Utensil(s) must have smooth, easily cleanable surfaces. Replace damaged kitchenware(dented,broken,etc-pans,dishware,etc.). Clean knife magnetized utensil holder.
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01/26/2012 | 75 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Clean (grease) handsink in kitchen.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (n) (1) (D) (v)equipment dirty. Clean and sanitize all equipment to be used for food storage, prep or service. Clean accumulated grease and debris throughout all equipment in Grill area.
- 229.165 (m) (1) (A)not clean. Clean all food contact surfaces such as prep tables, shelves inside coolers, etc.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in covered containers.
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08/25/2011 | 89 |
- Potentially Hazardous food not at required temperature in walk in cooler.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 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.
- Observed an egg in shell in wheat pancake mix.
- Install a backflow preventor to the faucet/s with hose (outside).
- 229.165 (d) (1) (B)free of breaks, cracks. Replace damaged food containers, flatwares, etc.
- 229.165 (n) (1) (D) (v)equipment dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. Clean accumulated grease and debris throughout all equipment in Grill area.
- 229.165 (m) (1) (A)not clean. Clean all food contact surfaces such as prep tables, meat slicer, inside (shelves, etc) of reach in and walk-in coolers.
- 229.163 (h) (6) wash as needed. Employees must wash hands as needed: after touching soiled equipment, when returning in the kitchen from outside, etc.
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11/02/2010 | 77 |
- Found cigarette butt in the dry storage area upstairs.
- Monitor date-marks of potentially hazardous foods and ensure foods past the use by dates are not used for consumption. Accurately date foods by removing all old tags.
- Designate the sink in the wait station as a handsink (based on activities performed by waiters).
- Eliminate evidence of rodents.
- Replace damaged/chipped food containers, plates and other dishwares. Clean inside the coolers.
- Ensure mechanical dishwasher is dispensing sanitizer. Test throughout the day.
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04/13/2010 | 80 |
| No violation noted during this evaluation. | 11/04/2008 | 93 |
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