- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above. Item found in hot hold below 135 degress Fahrenheit. This item was placed in a double pan, insulating it from the heat. The item was reheated to 165 F, then placed in a single pan on the hot hold line.
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12/02/2015 | 95 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
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06/16/2015 | 97 |
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F. Machine in use only sanitizing at 155 degrees Fahrenheit. Turn in unit for repair. Set up second unit to operate. Check to ensure proper operating temp.
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11/25/2014 | 97 |
- 229.163 (n) (1) eat.drink.smoke. Employee drinking from an open container where food or foodservice items could be contaminated. Drink from a clean closed spill resistant container in those areas.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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08/05/2014 | 93 |
| No violation noted during this evaluation. | 03/21/2014 | 100 |
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.165 (m) (1) (A)not clean. Shelves used in the storage of food and food service items must be clean to slight and touch. Observed food build up on shelves. Routinely clean and sanitize shelves.
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11/14/2013 | 94 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 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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07/16/2013 | 96 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 1/2 inches or two times the diameter of the pipe.
- . 229.163 (n) (1) eat.drink.smoke.. Evidence of drinking from an Open cup found. Use only a closed spill resistant cup when drinking in areas with food and food equipment.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.163 (e) hands and arms. 229.163 (h) (8) before gloves. Employee was observed performing a hand washing procedure in less than 20 seconds. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/14/2013 | 85 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel INSPECTOR WITNESSES EMPLOYEE WASH HANDS, AND NOT EXPOSED PORTIONS OF ARMS, FOR LESS THAN 20 SECONDS 229.163 (h) (8) before gloves. All food service employees in the operation of food services must wash hands before doning single service gloves INSPECTOR WITNESSED EMPLOYEE NOT WASH HANDS BEFORE DONING GLOVES. EMPLOYEE HAD TO BE REMINDED TO REMOVE GLOVES AND WASH HANDS.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with equipped with lid and straw. INSPECTOR ENCOUNTERED OPEN BEVERAGE CONTAINERS, GLASSES, THROUGHOUT KITCHEN AND FOOD PREPARATION AREA. EMPLOYEES ARE TO STORE PERSONAL, NON-FOOD RELATED ITEMS AND CLOTHING IN A DESIGNATED AREA LOCATED AWAY FROM FOOD PREPARATION/FOOD OPERATION AREAS. 1) Inspector encountered personal outerwear being stored in kitchen area and on dry goods storage shelving
- 229.164 (r) (1) (B) (i) common name. ALL FOOD GRADE INGREDIENT BINS MUST BE LABELED WITH THE COMMON NAME OF INGREDIENT HELD WITHIN.
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. FOOD DISTRIBUTION UTENSILS ARE TO BE USED FOR ONE TASK OR PURPOSE OR FOR THE DISTRIBUTION OF SINGLE FOOD INGREDIENT SO AS TO AVOID CROSS CONTAMINATION. 1) Inspector found scoop utensil being used for distribution of multiple ingredients.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. INSPECTOR ENCOUNTERED DRAIN/PHORBID FLIES IN AND AROUND DRY INGREDIENT BINS AND AROUND FLOOR DRAINS. PEST CONTROL PREVENTATIVE MEASURES ARE IN PLACE AND IS WORKING WITH PEST CONTROL CONTRACTOR TO MINIMIZE ISSUES. (EVIDENT AS WAS INDICATED IN WRITING ON PEST CONTROL INVOICE) CONTINUE RECOMMENDED CONTROL MEASURES AS INDICATED
- 229.168 (c) (1) toxics stored. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. INSPECTOR ENCOUNTERED METAL POLISH SPRAY BEING STORED ON FOOD SHELVING AREA
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. Discard and or replace unsafe equipment. INSPECTOR ENCOUNTERED KNIVES WITH BROKEN/CHIPPED ENDS BEING USED IN FOOD PREPARATION OPERATION.
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10/31/2012 | 75 |
- Ensure potentially hazardous foods are held at 41°F or below. Found potentially hazardous foods at pizza prep line within the temperature dangerzone.
- Ensure employee beverages are kept in an area separate from food preparation surfaces. Front pizza slicing table found with open employee beverage on preparation surface.
- Ensure sound condition of food items and food item packaging. Found cans with heavy rim damage. Ensure damaged items are exluded from normal food preparation supplies.
- Establishment found using time only as a public health control for pizza. When time only, rather than time in conjunction with temperature, is used as the public health control the potentially hazardous food shall be marked or otherwise identified to indicate; the time that is four hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
- Ensure all hand sinks are adequate. Found kitchen hand sink without hot water. Hot water shall be a minimum of 100°F.
- Ensure all items containing chemicals and soaps are properly labeled. Sanitizing buckets found without any labeling.
- Ensure all soda fountains properly drain to sanitary sewer system. Found fluid build-up below soda fountains.
- Ensure food contact surfaces are clean, smooth, easily-cleanable, non-absorbant, and durable. Found several food contact surfaces that did not meet the above criteria.
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08/17/2011 | 71 |
- Ensure potentially hazardous foods are held at 41°F or below. Found dressings at salad bar 59°F.
- Ensure potentially hazardous foods kept for next day use is date labeled. Found several containers without proper date labeling.
- Ensure proper storage and use of toxic items. Found quat sanitizer >>500ppm concentration. Also, found toxic item stored over food contact surfaces. Follow manufacturers instructions for sanitizer preparation and ensure toxic items are stored below and away from food contact surfaces. Obtain quat sanitizer testing strips.
- Ensure warewashing machine properly sanitizes utensils and other wares. Mechanical warewasher on west side of warewashing room may not be used until properly functioning. Found warewashing machine does not indicate wash/rinse temperature. Repair or remove machine.
- Ensure proper wastewater disposal and do not let water stand on floor. Found standing water in warewashing area and adjacent water heater room. Ensure this item is corrected to avoid reinspection fees.
- Ensure food contact surfaces are clean to sight and touch. Found mold on interior of ice machine.
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01/31/2011 | 79 |
- Please ensure proper cooling method. Found large containers of potentially hazardous food in rear prep kitchen undergoing improper cooling method. This item has been corrected on-site.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found potentially hazardous foods in WIC without date labeling. This item has been corrected on-site.
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10/25/2010 | 91 |
| No violation noted during this evaluation. | 03/22/2010 | 100 |
| No violation noted during this evaluation. | 01/06/2010 | 100 |
| No violation noted during this evaluation. | 09/03/2009 | 100 |
| No violation noted during this evaluation. | 04/16/2009 | 100 |
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