- Beef and spicy beef were held in the refrigerator above 47°F. All temperature controlled food must be stored below 41 °F. The food was thrown away.
- Raw beef was stored above seaweed. Raw meat and eggs must be stored below and away from ready to eat foods.
- Cooked food in the refrigerator was kept for more than 24 hours without a use by date. Cooked food kept for more than 24 hours must have a use by date that is seven days from the date it was prepared.
- Food was stored in grocery bags. Food must be stored in food grade containers.
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02/01/2016 | 84 |
- A large container of sugar was labeled as flour. Multiple unlabeled containers of salt were found around the kitchen. All containers of food that are not easily identifiable must be labeled with their contents.
- Raw beef was found above ready to eat food in multiple reach in freezers and a reach in cooler. Raw meat and eggs must be stored below and away from ready to eat foods.
- A bottle of insecticide was stored above food. All toxic chemicals must be stored below and away from food.
- A bottle of insecticide was labeled for home use. All insecticides must be labeled as safe for use in food establishments.
- Grocery bags were used to store raw meat in a freezer, and various other places. Discontinue using grocery bags to store food.
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10/05/2015 | 86 |
- Discontinue storing personal medicine on the shelves above the plates and the food prep table. Several pill bottles were seen on the shelf above food and food product.
- Provide for all food contact surfaces of the equipment to be clean and in good repair. Clean the inside of all reach in units.
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05/05/2015 | 94 |
- Observed air condition condensation pipe draining into hand sink. Re-direct pipe to drain into mop sink or drain under ice machine.
- Ice machine needs to be cleaned. Observed mold at ice chute and around lid.
- Observed scoops with food debris on them. Clean and sanitize all equipment to be used for food storage, prep, or service.
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07/09/2014 | 94 |
- Observed employee move from one area to another without washing hands. Ensure employees moving from one area to another must wash hands.
- Replace broken baskets used to wash vegetables. Discard and or replace unsafe equipment.
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11/18/2013 | 93 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Potentially Hazardous food not at required temperature in cooling unit.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. ENSURE TO STORE RAW MEATS BELOW READY TO EAT FOODS.
- COOLING UNITS USED TO STORE POTENTIALLY HAZARDOUS FOOD AT 60 DEGREES F. ENSURE TO REPAIR THESE UNITS AND REFRAIN FROM USING THEM FOR COLD HOLDING.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. INTERIOR OF COOLING UNITS/FREEZERS WITH ACCUMULATED FOOD DEBRIS AND POOLED BLOOD. ENSURE TO CLEAN AND SANITIZE THESE SURFACES.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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06/28/2013 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Cooked PHF/TCS must be maintained at either 135?F & above or must be maintained at 41?F & below.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Hand washing facility is blocked.
- Provide thermometer's for all coolers.
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04/02/2012 | 76 |
- #2- Provide for raw shrimps and other potentially hazardous foods to be kept at 41F or less temperature. Temperature of raw shrimp at 47F and possesing bad odor. Voluntarily disposed of 2 lbs.
- #15- Reach-in sandwich cooler not adequate to maintain proper temperature for potentially hazardous foods, possibly due to inadequate door closure system and or leaking condensation from cooler unit.
- #20- Provide for toxic items such as soap bottles and cleaners to be labeled.
- #21- Use wash, rinse and sanitize metod for manual warewashing.
- #24- Provide thermometers as needed for reach-in freezers and or coolers.
- #25- Clean inside of reach in refrigerators and freezer shelving.
- #7- Employees need to wash hands inbetween performing food preparation duties and performing other duties such as manual warewashing.
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12/14/2010 | 72 |
| No violation noted during this evaluation. | 10/29/2008 | 69 |
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