- 229.163 (n) (2) (A) closed beverage container. All personal drinks must have a lid and straw.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact of ready to eat foods. No paperwork for proper handling of food.
- Ch 13, Art IV, section 13-112 (c)(2). Establishment has 10 days to renew or replace Food License.
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02/10/2016 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Observed staff placing personal items inside of HWS. HWS must be kept empty, to allow staff to wash hands.
- 229.167 (e) (2) no soap. All HWS's must have hand soap.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- 229.164 (r) (1) (B) (i) common name. Observed several food containers that are not labled with name/generic name of food product.
- 229.168 (a) toxics not labeled. All chemicals must be properly labeled with common name of chemical.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in kitchen area.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler over 24hr., must be properly date labeled with time and date food was prepared.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact of ready to eat foods. Establishment needs proper bare hand contact paperwork.
- 229.165 (m) (2)non food contact dirty. Cardboard used on shelves. Cardboard is dirty and needs to be replaced with clean cardboard.
- 229.165 (m) (1) (A)not clean. Observed dirty knife being stored with clean utensils. Once utensils are dirty, insure they are properly cleaned prior to being placed with clean utensils.
- Ch 13, Art II, section 13-26 Display permit. Most current copy of inspection report must be posted for customer view, and not blocked by equipment.
- 229.165 (m) (1) (A)not clean. Clean inside of RIC.
- 229.165 (h) (2)thermometer available. All coolers with PHF food must have a thermometer inside.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.163 (h) (1) after touching body. Observed Food Handler touching ears, then start handling food. Food Handlers must wash hands after touching body, and prior to touching food.
- 229.163 (h) (8) before gloves. Observed Food Handler put on gloves, but did not wash hands, prior to putting on gloves.
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09/23/2015 | 62 |
- 229.168 (c) (1) toxics stored; Do not store chemical bottle next to container holding pepper/other clean/empty squeeze containers. Also make sure to label all working spray bottles with the common name of the chemical inside.
- Make sure to replace all cracked plates that have observable defects/cracks/other imperfections on food contact part of the plate. 229.165 (d) (1) (B)free of breaks, cracks.
- Make sure to label all refrigerated, prepared, potentially hazardous food items with the date in which they were prepped/prepared; items that are kept longer than 24 hours at facility will need to be provided also with a use by date.
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05/26/2015 | 90 |
- Many food items within walk in cooler without proper date labeling. Establishment needs to make sure to note a use by/discard by date for all prepared, potentially hazardous foods that are kept longer than 24 hours within facility. It is also highly recommended to annotate a preparation date(especially when items will be placed in walk in freezer) so this way there is a better understanding of when the food was prepared. 229.164 (o) (7) (A) consume by date (prepared).
- 229.164 (o) (9) (A) (i) Time Only; During inspection, observed cooked, refried beans(2 containers)with their temperatures at 77 degrees F and 68 degrees F; management informed me that they were taken from cooler approximately 25 minutes prior to be used when refried beans on the hot hold run out. However, establishment will need to either keep these containers of refried beans at a cold hold(41 degrees F and below) until ready to use or provide marking to indicate the time these two containers of cooked, refried beans were removed from temperature control(removed from walk in cooler). Management informs me that this food item stays out no longer than 30 to 45 minutes.
- Do not hang hydrogen peroxide bottle above the food preparation table/area for the possibility of drip/cross contamination may occur. 229.168 (c) (2) toxics above items.
- 229.165 (r) (3) (D)no sanitization; During inspection, final sanitizer within the 3 compartment sink was not at the proper ph; management corrected on site.
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04/10/2015 | 90 |
- EMPLOYEES ARE THAT ARE COOKING AND HANDLING READY TO EAT FOODS ARE NOT WASHING THEIR HANDS ON A REGULAR BASIS.
- ENSURE TO LABEL CONTAINERS THAT ARE STORING RAW BEEF/CHICKEN PRODUCTS. WHEN THE BEEF/CHICKEN PRODUCT IS OUT OF ITS ORIGINAL PACKAGES, THE PRODUCT THEN NEEDS TO BE LABEL WITH THE DATE. ALSO, BULK CONTAINERS THAT ARE STORING COOKED MEAT PRODUCTS SHOULD ALSO BE LABELED TO SHOW WHEN THE PRODUCT WAS COOKED OR PREPED.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels. Correct on the spot.
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07/24/2014 | 89 |
| No violation noted during this evaluation. | 01/29/2014 | 100 |
- Ensure to properly label all food containers used to store cooked or preped food. The labels should show the date of when the food was preped or pre-cooked.
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09/11/2013 | 96 |
| No violation noted during this evaluation. | 04/30/2013 | 100 |
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