- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Observed an employee with gloves open the walk-in cooler then resume preparing food without changing their gloves inbetween tasks. 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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03/23/2016 | 93 |
- Eliminate the presence of insects (small roach) by using any approved means. Establishment receives monthly pest control by Orkin, the last visit was on 10/27/15. During inspection the manager scheduled an appointment for pest control services to treat the establishment for roaches. Continue monthly pest control services or more often if needed.
- Label spray bottles with the common name of the toxic material.
- Potentially Hazardous Food not at required temperature in reach-in cooling unit. Observed foods at temperatures ranging from 51F-47F during time of inspection. Foods were promptly and voluntarily discarded by management. Ensure cooling unit is not in use if unable to maintain a temperature of 41F or lower.
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11/16/2015 | 89 |
- Potentially Hazardous Food not at required temperature in walk-in cooling unit. Ensure cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- Use handwashing sink for handwashing only. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Eliminate the presence of insects by using any approved means.
- Provide adequate refrigeration for food on top of reach-in unit.
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09/09/2015 | 85 |
- Potentially Hazardous food not at required temperature in cooling unit. OBSERVED PHF NOT AT 41F DEGREES OR BELOW.
- Provide adequate refrigeration. OBSERVED WALK-IN COOLER AND SERVICE LINE COOLER NOT HOLDING PRODUCT TEMPERATURE OF 41F DEGREES OR BELOW, READING 45F & 50F DEGREES.
- 229.168 (a) toxics 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. OBSERVED SPRAY BOTTLE WITH PURPLE LIQUID CONTENTS WITHOUT A LABEL.
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04/07/2015 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Using gloves for the meantime.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers in coolers storing potentially hazardous foods.
- 229.165 (h) (3)thin probe available. Obtain/Use a thin probe thermometer for cooking, heating, cooling of foods.
- 229.168 (d) (2) (A) (i) use toxics according to law and rules. Use only insecticides that are formulated for food establishments.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked with the conusme by date---observed unmarked packaged potentially hazardous pastries. Do not sell pastries until Supplier has provided date labels.
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11/19/2014 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Proof training not provided.
- There must be at least one person per shift who is Food Manager certified.
- Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
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03/20/2014 | 86 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. For meantime, will use gloves.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- There must be at least one person per shift who is Food Manager certified (16 hours).
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10/24/2013 | 90 |
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- REMOVE ALL HOUSEHOLD PEST CONTROL CHEMICALS FROM ESTABLISHMENT. (HOUSEHOLD PEST SPRAYS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHE. (NO SANITIZING SOLUTION IN DISH MACHINE. HAS BLEACH IN CONTAINER BUT TEST STRIPS ARE NOT DETECTING ANY)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CLASS. (30 DAYS TO ENROLL IN FOOD MANAGERS CLASS. (360TRAINING.COM))
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, CHIPPED PLATES, MICROWAVE)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (NO PERMIT POSTED)
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05/13/2013 | 82 |
- Make sure to maintain hot hold items at 135 degrees F; chorizo/egg at 123 degrees F, scrambled egg and scrambled egg/potato was at 132 degrees F; will need to reheat these food items to 165 degrees for at least 15 seconds and then maintain these foods on hot hold at 135 degrees F.
- Facility needs to make sure that all refrigerated, potentially hazardous foods that have a use by/condemn date are used or discarded by that date; gravy with a use by date for 12/10/12; condemned
- 229.166 (i) (1) (A)HWS not accessible; Employee's handwashing sink should be free/accessible at all times(large container sitting inside sink).
- Post most current food permit viewable to the public at all times.
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12/11/2012 | 85 |
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