- 229.167 (p) (11) (C)insects/pests not minimized. USE APPROVED MEANS TO MINIMIZE/ELIMINATE BEES ENTERING ESTABLISHMENT FROM THE DUMPSTER AREA. SEE COMMENT SECTION BELOW FOR EXPLANATION. CORRECT BY THE 1ST REINSPECTION SCHEDULED FOR 11/9/15. PER CURRENT CITY HEALTH DEPT. POLICY A 1ST REINSPECTION FEE OF $103.OO WILL BE INCURRED ON ACCOUNT FOR THE 1ST REINSPECTION.
- ADJUST THE CONCENTRATION OF THE QUAT SOLUTION USED FOR THE WORKING WIPECLOTH BUCKETS TO BE WITHIN THE 150PPM TO 400PPM RANGE. CURRENT READING OVER 400PPM.
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HANDWASHING ONLY. DO NOT USE HAND SINKS FOR THE STORAGE OF UTENSILS/MAINTENANCE MATERIALS. OBSERVED ITEMS INSIDE HAND WASH STATION LOCATED IN THE WAREWASH AREA.
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11/05/2015 | 90 |
| No violation noted during this evaluation. | 06/26/2015 | 100 |
- PROVIDE SOAP AND PAPER TOWELS AT EACH HAND WASH STATION. THE HAND WASH STATION LOCATED IN THE WAREWASH ROOM LACKED SOAP AND PAPER TOWELS. ITEM WAS CORRECTED ON SITE.
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12/12/2014 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
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05/20/2014 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed., drain flies. Eliminate the presence of insects by using any approved means.
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11/20/2013 | 97 |
| No violation noted during this evaluation. | 10/09/2012 | 100 |
| No violation noted during this evaluation. | 02/09/2012 | 100 |
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing.
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08/04/2011 | 96 |
- Please provide for al employees to follow procedure for proper/adequate handwashing(ex.after any possible contamination of hands/gloved hands;before open food handling/food preparation;gloves+handwash)
- Please provide for all cooked/prepared potentially hazardous food held redrigerated more than 1 day to be date labeled with use by date(ex.container of prepped sausage/shredded cheese/string cheese prepped .MAXIMUM 7 DAY USE BY DATE=01/31/11)....use by 02/06/11
- Please provide for handsink to be used for handwashing only. found chocolate topping and food prep items stored in handsink.
- Please provide soap at all handsinks. Found no soap at two hand sinks.
- Please obtain a food manager certification for at least 1 employee present during all shifts.
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01/31/2011 | 83 |
- Please provide for al employees to follow procedure for proper/adequate handwashing(ex.after any possible contamination of hands/gloved hands;before open food handling/food preparation;gloves+handwash)
- Please provide for all cooked/prepared potentially hazardous food held redrigerated more than 1 day to be date labeled with use by date(ex.container of prepped sausage/shredded cheese/string cheese prepped 12/9/09-----------------------------MAXIMUM 7 DAY USE BY DATE=12/15/09)
- Please provide for handsink to be used for handwashing only(spray bottle/food prep items stored in handsink;hot water turned off @ handsink next to 3 compartment sink)
- Please provide for papertowels at all handsinks
- Please use test strips to ensure proper concentration of quat sanitizing solution(as per MFGR label 200ppm for sanitizing food contact surfaces)
- Please provide for at least 1 employee present during all shifts to be food manager certified
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12/10/2009 | 80 |
| No violation noted during this evaluation. | 11/17/2008 | 90 |
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