- Employee drinks require a lid and a straw*no twist top drinks/canned drinks without protection
- Supply hand sink with soap
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03/30/2016 | 93 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings.*cover all foods in walk in cooler
- Sanitizer step must be at 100-200 ppm for Chlorine
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01/05/2016 | 93 |
| No violation noted during this evaluation. | 09/03/2015 | 100 |
| No violation noted during this evaluation. | 03/16/2015 | 100 |
| No violation noted during this evaluation. | 01/08/2015 | 100 |
- Provide for adequate backflow prevention device on hose bib with attached hose near ice machine
- Registering and successfully completing a Food Manager Certification course for at least 1 person on duty.
- Place an accurate thermometer in all reach in coolers where TCS foods are stored
- Post most recent graded inspection report in customer view.
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07/17/2014 | 87 |
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.Must have on site and signed by all food handlers
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02/17/2014 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A Certified Food manger must be Present during business hours
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09/10/2013 | 89 |
- 229.167 (e) (2) no soap at the handsink....COS
- 229.167 (e) (3) (A) no paper towels at the handsink, especially employee restroom handsink...COS
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06/04/2012 | 97 |
- Food employees were not washing hands between tasks that could lead to the contamination of food, clean equipment and utensils, and other clean food contact surfaces. For example, food employees must wash hands between handling raw food and handling clean cooking utensils or ready to eat foods.
- Observed a food employee's drink being stored above raw beef that was being cut. Food employees must store and consume food and drink in areas where contamination of exposed food, clean equipment, utensils, linens, and unwrapped single-service and single use articles can not occur.
- Food employees were not utilizing at least two approved barriers when handling ready to eat food. Prior to handling ready to eat food, food employees must perform a double hand wash followed by: using clean utensils to handle ready to eat food, using deli tissue or aluminum foil to handle ready to eat food, putting on a clean pair of gloves and then handling ready to eat foods with gloved hands, using a nail brush on finger nails and then handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer to hands and then handling ready to eat food with bare hands. If food employees are going to handle ready to eat food with bare hands establishment must provide signed documentation stating that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing followed by the use of nail brushes and/or hand sanitizer.
- Scoops in bulk food storage bins were not clean to sight and touch. Clean these items immediately. All food contact surfaces must be cleaned every four hours or as needed.
- A large mixing bowl and some plates were not free of cracks, breaks, chips, or other similar imperfections. Replace these items immediately.
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05/24/2010 | 85 |
| No violation noted during this evaluation. | 09/29/2009 | 100 |
| No violation noted during this evaluation. | 08/26/2008 | 86 |
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