- 229.165 (m) (1) (A)not clean; Facility will need to make sure and keep bins holding clean lids/kitchenware clean to sight/touch; also make sure and remove all cutting boards that are in bad repair/lids that are melted/burnt from the premises.
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03/15/2016 | 97 |
- 229.165 (m) (1) (A)not clean; Make sure to clean shelf below stovetop/cooking area holding clean plates(shelf observed with food splatter/crumbs).
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11/10/2015 | 97 |
| No violation noted during this evaluation. | 08/24/2015 | 100 |
| No violation noted during this evaluation. | 06/02/2015 | 100 |
| No violation noted during this evaluation. | 02/02/2015 | 100 |
- Will need to provide approved pest control measures to gnats observed around bulk item onions. 229.167 (p) (11) (C)insects/pests not minimized.
- Make sure to provide appropriate concentration of sanitizer(quat) to buckets for purposes of sanitizing food contact surfaces 229.165 (k) (14) (C) quat.
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10/01/2014 | 94 |
| No violation noted during this evaluation. | 06/02/2014 | 100 |
| No violation noted during this evaluation. | 02/04/2014 | 100 |
- Make sure to cover all drinks with a lid within kitchen area.
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09/24/2013 | 96 |
- Make sure to clean out microwave ovens frequently; clean bins holding clean lids/utensils/kitchenware. 229.165 (m) (1) (A)not clean.
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05/23/2013 | 97 |
- Replace one spatula.(has been replaced)Properly srore any soiled linen.
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01/23/2013 | 97 |
- Need to replace some of the worn out brushes and spatulas.Clean around the stove areas.
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09/05/2012 | 97 |
- Hand washing facility is blocked. 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.
- Replace any worn out spatulas.
- food license is expired.(mgr contacted their office and was told payment has been sent in)
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02/07/2012 | 91 |
- Ensure Potentially Hazardous Food is stored in walk-in cooler at 41°F. Found pancake batter in walk-in cooler at 45 °F. Marked April 6,2011.
- Ensure proper/adequate hand washing. Saw employee wash hands with gloves on and return to work. Gloves should be removed, hands washed, then new gloves doned.
- Ensure sound condition of all food items. Found can of marinara sauce with dent on top where seal is.
- Ensure food contact surfaces of equipment and utensils are cleaned/sanitized/good repair. Found cutting boards with excessive scarring.
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04/07/2011 | 84 |
- PROVIDE FOR PHF'S TO BE REHEATED TO 165F WITHIN 2 HOURS. ALL ITEMS THAT ARE REHEATED TO BE HELD HOT AT 135F SHOULD BE REHEATED TO 165F FOR 15 SECONDS USING A STOVE TOP, MICROWAVE OR IN THE COOKONG PROCESS.
- PROVIDE FOR EMPLOYEES TO WASH HANDS PROPERLY AT HANDSINK USING WARM WATER FOR 20 SECONDS AND SOAP THEN DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEES SHOULD WASH HANDS WHEN THEY ARE SOILED, WHEN SWITCHING TASK, WHEN PUTTING ON GLOVES ETC...
- PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED IN A DESIGNATED AREA OUTSIDE KITCHEN AND AWAY FROM FOOD AND FOOD CONTACT SURFACES. DISCONTINUE PLACING DRINKS IN REACH IN COOLERS ON SERVING LINE.
- PROVIDE FOR ALL BULK FOOD CONTAINERS TO BE PROPERLY LABELED WITH THE COMMON NAME OF THE SUBSTANCE.
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED AND SANITIZED ON A REGULAR BASIS. ENSURE ITEMS SUCH AS KNIVES TO BE STORED ON A SANITIZED SURFACE.
- DISCONTINUE USING HANDSINKS TO STORE UTENSILS OR TO PERFORM ANY OTHER TASK OTHER THAN HANDWASHING.
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07/27/2010 | 80 |
- Hand sink is for handwashing only. Observed pan being filled with water at handsink.
- Residue noted on several pans on clean dish rack.
- Provide general cleaning of reach ins, with particular attention to gaskets.
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03/10/2010 | 93 |
| No violation noted during this evaluation. | 03/17/2009 | 94 |
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