- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED AN EMPLOYEE WASHING HANDS WITH ONLY COLD WATER.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED A BOTTLED DRINK ON RACK NEAR STOVE.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED UNCOVERED READY TO EAT FOODS AND RAW CHICKEN IN REACH IN COOLER.
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
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02/15/2016 | 85 |
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEES WASHING HANDS WITHOUT SOAP AND PAPER TOWELS.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED A COFFEE CUP WITHOUT LID/STRAW.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. RAW MEAT NEXT TO UNCOVERED RTE FOODS.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. REACH IN COOLER HAD RAW MEAT ABOVE RTE FOODS.
- Provide soap/towels at every hand sink
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry SANITIZER SOLUTION AT 10PPM
- Discontinue using broken/chipped wares i.e. BROKEN CONTAINER IN BEANS BIN, CONTAINERS HOLDING RTE FOODS
- Only use food grade bags for food storage.
- Post most recent scored inspection report. MOST RECENT POSTED 4/7/15
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10/27/2015 | 76 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. i.e. beans. After the 7 days RTE foods need to be discarded. i.e menudo 8/31/15
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
- Discontinue using broken/chipped wares i.e. broken container in flour bin.
- Only use food grade bags for food storage.
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09/11/2015 | 90 |
- EMployee drinks require a lid and a straw - may not use twist top type drinks in food areas
- Remove dented cans from consumption
- 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.Provided copy from State web site
- Have a readily accessible thermometer for cooking/cooling/reheating processes
- Use food grade containers for bulk foods
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04/07/2015 | 82 |
| No violation noted during this evaluation. | 11/04/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). NO LABLES ON SEVERAL COOKED ITEMS STORED INSIDE THE OUTGOING
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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07/07/2014 | 89 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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03/03/2014 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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10/31/2013 | 96 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed in use ice scoop laying on dirty table.
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07/24/2013 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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03/21/2013 | 96 |
- DISCARD ONIONS WITH MOLD GROWTH
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
- 229.165 (d) (1) (B)free of breaks, cracks.**REPLACE DISHES AND UTENSILS THAT APPEAR DAMAGED AND/OR DISCOLORED
- DISHES AND UTENSILS MUST BE 1.WASHED WITH SOAP AND WATER 2.RINSED IN PLAIN WATER 3. SANITIZED WITH BLEACH AND WATER... IN THAT ORDER. OBSERVED 3-COMPARTMENT SET-UP/WASH INCORRECTLY. RINSE (PLAIN WATER) MISSING
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04/02/2012 | 90 |
| No violation noted during this evaluation. | 10/26/2011 | 100 |
- 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored with cooked ready-to-eat food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.**OBSERVED RAW BEEF STORED ON TOP SHELF ABOVE COOKED/READY TO EAT FOODS
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**ALL COOKED FOODS IN COOLERS MORE THAN 24 HOURS MUST BE LABELED WITH A CONSUME BY DATE
- 229.166 (i) (5) (A)plumbing repairs.**REPAIR/REPLACE ICE MACHINE. **OBSERVED COLLECTION OF WATER COMING FROM UNDER ICE MACHINE
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Clean equipment when cross-contamination may have occurred.** CLEAN/SANITIZE OR REPLACE ANY DISHES, UTENSILS, AND/OR TOWELS THAT HAVE BEEN DAMAGED AND SOILED (UNSIGHTLY)
- **PROVIDE THAT ALL UTENSILS USED FOR SCOOPING FOODS ARE EQUIPPED WITH HANDLES...OBSERVED A CONTAINER WITH NO HANDLE IN FLOUR BEND
- **AT LEAST ONE EMPLOYEE MUST BE FOOD MANAGER CERTIFIED DURING BUSINESS OPERATIONS
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03/31/2011 | 79 |
- Please label and date ALL leftovers that are more than 24 hours old....
- Repair/replace ice machine gasket....also the chest freezer lid....
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04/14/2010 | 93 |
| No violation noted during this evaluation. | 10/20/2008 | 93 |
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