- 229.164 (o) (7) (A) consume by date (prepared). Observed baked goods for sale that were past their assigned "use-by" date. Also observed many packages of tortillas in walk-in cooler that were past their "use-by" date as well. Ensure all refrigerated, ready-to-eat, potentially hazardous foods are use, sold or discarded by their assigned expiration date.
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03/11/2016 | 96 |
- 229.163 (h) (4)after eat, drink, etc. Employee did not wash hands in between putting food in his mouth and putting on new gloves. Employees must clean their hands and exposed portions of their arms immediately before donning gloves for working with food.
- 229.163 (n) (1) eat.drink.smoke. Observed employee eating while working with food. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (r) (1) (B) (i) common name. Observed chopped vegetables and pre-packaged snacks without the proper labels present on container. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall also include the name and place of business of the manufacturer, packer, or distributor.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (m) (1) (A)not clean. Observed knife with grease and food debris stored in container with clean knives. Ensure all utensils are clean to sight and touch before storing.
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12/07/2015 | 81 |
- 229.164 (v) (2) (C) PHF > 41. Observed PHF in cooler to be at 50 degrees F and above. All above temperature PHF was voluntarily discarded by management. All Potentially Hazardous Foods must be kept at or below 41 degrees F at all times. This cooler may not be used until it has been repaired and can hold PHF at 41 degrees F or below.
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08/17/2015 | 95 |
| No violation noted during this evaluation. | 05/28/2015 | 100 |
| No violation noted during this evaluation. | 01/09/2015 | 100 |
- Cooked food used to serve breakfast from 7am - 11am is stored on a hold holding stove. No temperatures are being documented to ensure the food is maintain at 135F or less.
- Ensure all food equipment is in good working condition. A pizza cutter was found chipped.
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02/04/2013 | 93 |
- Establishment must routinely monitor critical control points. Ensure to have some type of temperature log in sheet for your two walk-in cooler.
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10/13/2011 | 96 |
| No violation noted during this evaluation. | 03/15/2011 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
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10/08/2010 | 97 |
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