- Have a readily accessible thermometer.need thermometer in two reach in coolers.
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03/28/2016 | 97 |
- 229.165 (d) (1) (A)smooth. cutting boards not smooth/easily cleanable/good repair.
- 229.165 (h) (2)thermometer available. need thermometer in reach in cooler.
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10/13/2015 | 94 |
| No violation noted during this evaluation. | 04/09/2015 | 100 |
- 229.164 (o) (4) (D) Raw Shell Eggs.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: Monitor glove use as it relates to allergies.
- 229.165 (m) (1) (A)not clean. THE ICE Machine needs to be cleaned inside mold.
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12/01/2014 | 88 |
- 229.165 (h) (2)thermometer available. Need thermometers in refrigeration units and need a thin probed thermometer.
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12/16/2013 | 97 |
- 229.165 (m) (1) (A)not clean....dishmachine has too much lime buildup...please clean and de-lime....
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04/11/2013 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. 229.166 (i) (1) (B) HWS improper use. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Front Designated handwashing sink is clogged
- Prep area with outgoing PHF items is dirty.
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11/08/2012 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- In use knives stored between toaster's and equipment.
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08/02/2012 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee washing syrup containers inside one of the designated handwashing sinks.)
- Observed onions spoiled inside the cold hold prep unit.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.166 (i) (5) (A)plumbing repairs..(Observed drains in kitchen area clogged and retaining small overflow of waste water spilling on to the floor of the cooking area.)
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04/10/2012 | 86 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Observed in use utensils stored between cooking units.
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01/04/2012 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observer fool pound down one of the designated hand washing sinks) (Observed multiple open employee personal drinks throughout the kitchen.)
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.(Observed a trash can blocking one the designated handwashing sink.)
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.(Observed an excessive amount of flies in the kitchen.)
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10/03/2011 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food being poured inside designated handwashing sink's.)
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.(Observed multiple dirty dishes stored with food inside the walk-in cooler.)
- Clean in use utensils.(Observed several utensils in the kitchen area dirty and stored between the equipment).
- 229.166 (i) (5) (A)plumbing repairs. Have a licensed plumber connect the establishment's waste water pipes to the public sanitary sewer system.(Observed drains in kitchen area closed and retaining waste water.)
- (Observed several potentially hazardous food items ith mold growing on them inside one of the prep units.)
- (Observed refrigeration unit holding an ambient temperature of 51F)
- Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135F or above except for a roast which when properly reheated and/or cooked may be maintained at 130F.(Observed sausage holding an ambient temperature of 98F during hot hold.) Sausage was removed voluntarily by manager on duty.)
- Potentially Hazardous food not at required temperature in cooling unit.(Observed ham slices maintaining an ambient temperature of 50F)(Food was removed voluntarily by manager.)
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07/12/2011 | 69 |
- 229.166 (i) (1) (B) HWS improper use. Hand washing sinks are to be used for hand washing only. Observed evidence of food and drinks being poured inside hand washing sinks in back kitchen area.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Observed a trash can in front of hand washing sink, blocking adequate accessible access to the hand washing sink.
- Observed several cooking utensils that were dirty, located in between stove area. Cutting board is worn out for prep area, needs to be replaced.
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04/20/2011 | 90 |
- Please provide that calibrated and accurate thermometers are added to all refrigeration units.(Digital Thermometers are broken on some of the refrigeration units in grill area and need thermometers.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Cold hold unit in grill area is dirty with food debris and needs to be cleaned and sanitized.)
- Please provide that all food contact surfaces are in good repair.(Cutting boards are extremely damaged and in need of replacement in the grill area.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Employees were unaware of how to properly clean machine slicer.)
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01/06/2011 | 94 |
- Please provide that refrigeration units hold a temperature of 41 degrees Fahrenheit or below.(Salad preparation refrigerator's thermometer measured at 50 degrees fahrenheit. Salad dressing and vegetables measured at a temperature of 55 degrees fahrenheit.)
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03/04/2010 | 95 |
| No violation noted during this evaluation. | 03/25/2009 | 81 |
| No violation noted during this evaluation. | 10/28/2008 | 86 |
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