- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. In addition, stacking an item on top of another with no hard cover protecting the food beneath. These items were corrected.
- 229.164(I)(5) Protecting from contamination from other sources. Food shall be protected from contamination not listed in other parts of this section. Single use bowls were being used to scoop bulk product. A scoop or ladle with a known hand contact surface should be used when dispensing bulk. This was corrected.
- 229.165 (m) (1) (A)not clean. Food contact surfaces must be clean to sight and touch. Cleaned and sanitized food equipment, mixer, had visible food left on the surface. This was sent through the cleaning process again.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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01/22/2016 | 90 |
- Bare hand contact observed with ready to eat tortillas. Ensure employees are using safeguards when working with ready to eat foods. This may include but is not limited to: gloves, utensils, foil, and wax paper.
- No proof of current food manager certification for any present staff at time of inspection. Ensure at least ONE staff member is present WITH proof of food manager certification during ALL hours of operation.
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09/17/2015 | 93 |
- Potentially hazardous products in walk-in cooler found ranging between 50 and 52 degrees F. Products discarded.
- Bare hand contact with ready to eat foods observed with tortillas and potato chunks. Ensure safeguards are used when working with ready to eat foods. This includes (but is not limited to): Utensils, gloves, foil, and wax paper.
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08/25/2014 | 91 |
- 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 incentive programs that assist or encourage food employees not to work when they are ill. 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.(left info)
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01/23/2014 | 93 |
- 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 o work, or control measures approved by the regulatory authority. Employees will use gloves until documentation is complete.
- 229.168 (h) (1) restricted use pesticides. Pesticides not labeled for commercial use must be removed from establishment. Only approved pesticides may be used. Do not store gas can inside of establishment. Gas can observed stored on shelf adjacent to mop sink where beverage boxes are set up and stored.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting surface not smooth. All cutting boards must be replaced or sanded to remove grooves and maintain a smooth, non-absorbent easily cleanable surface.
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08/13/2013 | 90 |
- 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 other control measures approved by the regulatory authority. 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.
- Properly store foods to prevent cross contamination. Please refer to attached handout.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. EMployee drinks must be in covered cups with straws and must be consumed away from the food service line/dishwash area.
- Post a Heimlich Maneuver poster.
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11/09/2010 | 85 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs, then from 70F to 41F in 4 hours.
- 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.
- Properly date-mark all potentially hazardous foods stored in coolers. Foods held at 45F have a shelf life of 4 days.
- Repair leak under mechanical dishwasher.
- Do not store dirty knives on knife rack. Clean knife rack. Replace damaged dishwares and food containers. Clean can opener. Clean off food debris from walk-in cooler shelves.
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02/24/2010 | 81 |
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