| No violation noted during this evaluation. | 01/11/2016 | 100 |
- Must provide hand soap at the kitchen hand sink during all hours of operation.
- Sanitizing solution was not at the proper level between 50 and 100ppm of chlorine at the 3 compartment sink. Discussed with the employee on duty the proper wash, rinse, and sanitize sequence required. Sanitizing solution was corrected during inspection
- Must have a current certified food manager on duty at all times of operation. Posted certificate was expired and individual was not on duty at time of inspection.
- Need a visable / working thermometer in the waitress area reach-in cooler unit if hot sauce is to be stored in this unit
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09/09/2015 | 88 |
- Make sure cooked rice is date marked if stored inside the reach-in cooler overnight
- Certified Food Manager has expired, need to have one certified manager on site during all hours of operation.
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05/11/2015 | 93 |
- Make sure employee preparing plates for customer on-site consumption washes hands properly after wiping hands with a common towel.
- Make sure all employee beverages have a lid and a straw (helps to avoid hand to mouth contact). Observed a small bottles water with removable cap on shelf across from stove.
- Observed employee handle ready to eat shredded lettuce with bare hands after wiping hands with a common towel. Proper bare hand contact documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Make sure all prepared or cooked foods are date mark labeled while in storage, inside the reach in cooler unit, to help monitor proper rotation.
- Make sure at least one manager or employee has a current certified food manager training certificate at all times of operation. Current posted certificate has expired.
- Make sure the current health department inspection report is posted in public view at all times.
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01/08/2015 | 78 |
- Ensure paper towels are available inside the employee restroom. Observed the hand washing sink located in employee restroom without paper towels.
- Ensure food prep counters are sanitized properly between use or as needed. Observed employee wipe prep counter between cold hold unit and fryer with a dirty towel without the use of a sanitizer like chlorine bleach.
- Ensure a certified food manager is on site at all times of operation with certification available for review.
- Ensure most current food inspection report is posted in view for the public.
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09/08/2014 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Observed a bowl in the handsink in the kitchen. Ensure the handsink is kept clear of items and the handsink is used for handwashing only. Corrected on site
- Observed employee chewing gum while in the kitchen. Ensure employee's are not chewing gum while in the kitchen. Corrected on site
- Observed green bell peppers in the refrigerator with mold growth. Box contained 5 green bell peppers. Ensure produce is in good condition and free of spoilage/mold. Green bell peppers were voluntarily discarded. Corrected on site.
- Observed multitude of dead roaches behind and under the refrigerator in the storage room. Last treatment by Orkin was 1-9-13. Ensure the dead roaches are eliminated and establishment is monitored for pest activity.
- 229.168 (c) (1) toxics stored. Observed bottle of Windex stored next to bottled beverages on shelf in the front of establishment. Ensure chemical items are stored below and away from food/beverages, wares, and single service/use items. Corrected on site.
- 229.168 (a) toxics not labeled. Observed black and blue bottle with other toxic items stored without a label identifying chemical. Ensure the bottle is labeled with the name of the chemical.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the food permit that is posted expired March 2012. In the system, establishment renewed permit on 4-20-12. Ensure the current food permit is posted.
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01/17/2013 | 83 |
- 229.163 (n) (1) eat.drink.smoke.. Observed employees eating and drinking an open bottle of soda in the kitchen. Ensure employees do not eat or drink from an open container inside the kitchen, food prep areas, or food storage areas. Drinks may be in the kitchen if stored in a non-food prep area and is stored with a lid and straw.
- Observed employee serve ready to eat food (shredded lettuce) with bare hands. There is not bare hand documentation in place. Ensure employees use a barrier, such as gloves or a utencil, when handling ready to eat food or have bare hand documenation in place. For bare hand documentation, employees must go through 2 barriers (such as a double hand wash and hand sanitizer) prior to handling ready to eat food with bare hands, sign an acknowledgment form that they ahve received training on hand washing procedures, and corrective actions must be in written down. Inspector gave owner copy of bare hand documentation components.
- At time of inspection, there was not a certified food manager present. Owner is a certified food manager, but he was not at establishment until the end of the inspection. Ensure there is at least 1 certified food manager present at all times during hours of operation.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the permit that is posted has an expiration date of 3/2012. Ensure the most current food permit is posted in customer view.
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09/20/2012 | 86 |
- 229.163 (i) not in HWS. Observed employee wash hands in 3 compartment sink between tasks. Ensure handwashing is done only in the designated handsink. Handwashing should not be done in the 3 compartment sink.
- Fridge near waitress pick up window temped at 48 degrees F. Ensure fridge is at 41 degrees F or below if using to store potentially hazardous food, such as shrimp and osysters.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several glue traps with roaches (dead and alive). Ensure glue traps with roaches are disposed of and monitor establishment for pest activity. If pest activity is noted, use appropriate means to control pests. Last treatment by American Pest Control was 4-9-12. Treated for roaches and mice
- Observed wiping cloths stored in bucket of water without a sanitizing solution. Ensure wiping cloths are stored in a sanitizing solution when not being used. If a bleach solution is used, the concentration should be 50-100ppm and a quat solution should be 200-400ppm.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation on floor behind stove. Ensure grease is eliminated and area is cleaned.
- 229.165 (m) (1) (A)not clean. Observed strainer with clean wares soiled with food debris. Ensure all wares are properly cleaned in 3 compartment sink before being stored or used. Ditry wares are not used anymore and were thrown away. Corrected on site
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04/18/2012 | 84 |
- 229.163 (f) (1) 20 seconds. Observed employee wash hands less than 20 seconds and without soap. Ensure employees wash hands in between tasks for at least 20 seconds using hot water, soap, and paper towels.
- 229.163 (i) not in HWS. Observed employee wash hands in 3 compartment sink. Ensure employees only wash hands in the designated handsinks.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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 o work, or control measures approved by the regulatory authority. Documentation should include an acknowledgement form of employees training, written procedure for handling ready to eat food with bare hands, and corrective actions for not following established procedures.
- 229.164 (o) (7) (A) consume by date (prepared). Employee said food, such as rice, is kept at the most 3 days. Prepared food kept longer than 24 hours did not have a date label. Ensure prepared food that is kept longer than 24 hours is labeled with a consumer by date that does not exceed 7 days.
- Cooler for lettuce, limes, and onions is not reaching 41 degrees F. Temped cooler at 49 degrees F. Ensure cooler is at least 41 degrees F or below
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease build-up on floor behind stove area. Ensure grease accumulation is cleaned to prevent insects and rodents.
- Observed a plastic bowl being used as a scoop for sugar. Ensure a food grade scoop is used and the handle is stored above the food product.
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12/19/2011 | 78 |
- 229.163 (f) (1) 20 seconds. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Employee must properly wash hands after handling fish in aquariums or molluscan shellfish or crustacean in display tanks.
- * 229.164 (c) (8) shellstock labeled. Shellstock shall be obtained in containers bearing legible source identification or labels
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- * 229.164 (d) (5) (B) tags 90 days. The idenity of the source of shellfish that are sold or served shall be maintained be retaining shellstock tags or labels for 90 calendar days from the date the container is emptied
- Comply w/ HACCP. 229.164 (o) (9) (A) (iv) written records. No written procedures maintained in the food establishment for food that is prepared, cooked, and refrigerated before time is used as a public health control and made available to the regulatory authority upon request.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Install handwashing sinks in food prep, food dispensing, ware washing areas and in toilet rooms as needed.
- Storing toxic items above food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
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04/18/2011 | 74 |
- reach-in cooler was not cold enough. The cooler was turned up some more.
- Properly seal any opened bag of food product.
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07/26/2010 | 92 |
| No violation noted during this evaluation. | 06/10/2009 | 100 |
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