- 229.166 (f) (4) air gap 2x. An air gap between the water supply and the flood level rim of the plumbing fixture, equipment, or non food equipment must be twice the diameter of the outlet, or a minimum of 1 inch. The faucet neck on a prep sink was bent to below the fill level of the sink. This was bent back into position.
- 229.165 (m) (1) (A)not clean. Food contact surfaces and utensils must be clean to sight and touch. Observed pans, stacked wet from the dishware washer, with visible food particulates. Dishware food contact surfaces must be clean to sight and touch. Dishware must washed, rinsed, sanitized and allowed to air dry. The dishware was run through the cleaning process again.
- 229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Items in the walk in refrigeration unit were at 46 degrees F or below. The ambient temperature of the walk in was 50 degrees F. The maintenance was called. The Walk-in cooling was checked and adjusted to bring the unit to 41 degrees Fahrenheit. The items in the refrigeration must be brought to 41 degrees Fahrenheit rapidly.
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03/22/2016 | 88 |
- 229.165 (h) (2)thermometer available. Provide thermometers for all cold hold units as needed. Some cold hold had them - others did not. Note: If relying on digital reading thermometer have them functional.
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07/02/2015 | 97 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION. NOTE: THE GENERAL MANAGER IF FOOD MANAGER CERTIFIED BUT WAS NOT ON SITE DURING THIS INSPECTION.
- 229.165 (h) (2)thermometer available. Provide thermometers for all cold hold units as needed. Some cold hold had them - others did not. Note: If relying on digital reading thermometer have them functional.
- Ch 13, Art II, section 13-26 Display permit. Display a current City Food Permit. Permit displayed expired 11/2014. Correct by 12/18/14 to avoid a 1st reinspection and 1st reinspection fee of $46.35.
- 229.166 (f) (2) (A)HWS>100F. HOT WATER TEMPERATURES AT HAND SINKS TO REACH AT LEAST 100F AND AT LEAST 110F FOR THE THREE COMPARTMENT SINK. CURRENT HOT WATER TEMPERATURES READING 84F TO 86F. NOTE: DURING THIS INSPECTION THE WATER HEATER WAS BEING SERVICED. MANAGER STATED THEY WILL BE INSTALLING A 2ND WATER HEATER AND THAT WORK SHOULD BE COMPLETED BY 10 AM. I WILL RETURN AT THAT TIME TO FOLLOW UP.
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12/12/2014 | 87 |
| No violation noted during this evaluation. | 07/22/2014 | 100 |
| No violation noted during this evaluation. | 03/06/2014 | 100 |
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR DISPENSER LOCATED AT THE HANDWASH STATION CLOSEST TO THE BACK WALK IN COOLER.
- 229.168 (a) toxics not labeled. LABEL ALL CHEMICAL CONTAINER/SPRAY BOTTLES WITH NAME OF CONTENTS. SOME SPRAY BOTTLES WERE LABELED - OTHERS WERE NOT.
- 229.165 (h) (2)thermometer available. PROVIDE A WORKING THERMOMETER FOR THE SALAD BAR COLD HOLD UNIT.
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10/25/2013 | 91 |
- Please be sure to perform a proper and adequate handwash between tasks. Observed employees santizing food contact surfaces and returning to food preparation without a proper and adequate handwash.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue defrosting meat in hand sink.
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11/27/2012 | 92 |
- Ensure cold hold units are maintaining a temperature of 41 degrees F or below. Ensure potentially hazardous foods are at required temperature in cooling unit (41 degrees F or below).
- Ensure good hygienic practices. The hand sink should be used for handwashing only. Sanitizing buckets should not be stored on the handsink.
- Provide thermometers in all cold-hold units.
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12/19/2011 | 88 |
| No violation noted during this evaluation. | 07/08/2011 | 100 |
- Please ensure that a Heimlich manuver poster is posted.
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02/09/2011 | 97 |
| No violation noted during this evaluation. | 03/18/2010 | 100 |
| No violation noted during this evaluation. | 01/28/2009 | 94 |
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