- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats by back door.
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03/29/2016 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks on/over prep-tables, must have a lid and straw.
- 229.164 (r) (1) (B) (iv) manufacturer info. All food product sold in establishment must be properly labeled with manufacturer information.
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01/25/2016 | 92 |
- 229.165 (m) (1) (A)not clean...large can-opener...COS.
- 229.165 (m) (1) (A)not clean...interior of ice machine...
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05/18/2015 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Ant was observed in the main food prep area of the kithcen.
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07/21/2014 | 97 |
| No violation noted during this evaluation. | 01/24/2014 | 100 |
- Employee found using the sanitizer bucket filled with moist rags and sanitizer solution as a mean to wash hands. Ensure the employee properly washes thier hands at a handwashing station.
- Observed employee dipping the spaula in the sanitizer solution then proceeded to cook food on the grill with the spaula. To deter chemical cross contamination, proper warewashing of the equipment must be done. The proper method is wash, rinse, sanitize and air dry.
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09/20/2013 | 92 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- The establishment as a whole is not in good sanitation condition. To get the establishment back to good sanitation condition, please do the following. 1. Clean and sanitize all food contact surfaces throughout the kitchen. 2. Clean and sanitize all food equipment that was stored on dirty food contact surfaces. 3. Currently there is a roach issue and it may lead to a roach infestation. To deter this from happening, clean underneath the food equipment. The roaches are congregating in this area. Great amounts of trash and unwanted food debri has accumulated.
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05/23/2013 | 94 |
- Provide that all refrigeration units can maintain a minimum of 41F and below. (Sandwich refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log books kept by the establishment do show a slight elevation in temperature. Work order has been placed on the unit.)
- Provide that all food contact utensils are stored in a clean location.(Knives being stored between equipment on the food prep line at time of inspection.)
- Provide that all refrigeration units can maintain a minimum of 41F and below. (Hamburger refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log books kept by the establishment do show a slight elevation in temperature. Work order has been placed on the unit.)
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12/19/2012 | 92 |
- Provide that all refrigeration units can maintain a minimum of 41F and below.(Salad bar refrigeration unit measured at 53F at time of inspection. Food items were within time safety limits. No food condemned.)
- Provide that all food contact utensils are stored in a clean location.(Knife stored between equipment on the food prep line at time of inspection.)
- Provide that all food contact utensils are stored in a clean location.(Ice scoop stored on top of ice machine at time of inspection.)
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04/10/2012 | 92 |
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knives being stored back onto the magnetic holder. Provide that only clean blades are stored on all holders.)
- Provide that all food contact surfaces are cleaned and sanitized.(Tomatoes being stored on dirty trey in the cold hold refrigeration unit on the food prep line. Tomatoes condemned.)
- Provide that all food contact surfaces are cleaned and sanitized.(Dirty shelves in the pastry refrigertion unit.)
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11/04/2011 | 97 |
- Designate an area for employees personal items.
- Remove all toxic items not related to establishment.
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04/26/2011 | 90 |
- Discontinue placing utensils in the handsink area
- Evidence of insects observed.Gnats
- Cutting board not in good repair. Clean microwaves.
- 229.168 (d) (2) (A) (ii) not according to label.
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12/02/2010 | 87 |
- ALL REACH IN COOLERS DOORS/FACES AND SEALS NEED TO BE CLEANED AND SANITIZED. Food contact surfaces unsightly (dirty or not clean).
- Cutting board not in good repair.
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02/24/2010 | 94 |
| No violation noted during this evaluation. | 06/04/2009 | 93 |
| No violation noted during this evaluation. | 10/02/2008 | 100 |
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