- 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).
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01/21/2016 | 96 |
- 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).
- Discontinue using household grade pest control chemicals in food establishment such as Raid.
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09/25/2015 | 93 |
| No violation noted during this evaluation. | 05/20/2015 | 100 |
| No violation noted during this evaluation. | 01/05/2015 | 100 |
- Foods needing to be under cold hold temperatures, should be maintained at 41 degrees F and below. Observed soup and beans above 47F and above.
- 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 bottles of water and powerade in freezer and one bottle water in cooler.
- Place accurate thermometers in all reach in coolers where TCS foods are stored.
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09/04/2014 | 88 |
- Observed spray bottle with purple liquid without a label identifying contents. Ensure spray bottles with chemicals are labeled with the chemical name.
- Observed 2 cans of pesticide for residential use stored under then 3 compartment sink. Ensure pesticides for residential use are not used in food establishment, only commercial grade products should be used.
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02/18/2014 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. Observed employees eating and drinking in ktichen on prep table. Ensure employees do not eat or drink in kitchen. Eating/drinking should be done in an area that is separate from food prep and food/wares storage areas.
- Observed personal beverages being stored in cans or bottles on a prep table. Ensure personal beverages are stored in a cup with a lid and straw and are stored in an area that will prevent the contamination of food/wares/single use items.
- 229.166 (i) (1) (B) HWS improper use. Observed hand sink being used to store frozen water bottles, diced tomatoe bits were in sink, and ice was in sink. Ensure hand sink is not used for other purposes. Hand sink should be used for hand washing only.
- Observed employee wash hands in 3 compartment sink. Ensure employees are washing hands in hand sinks only.
- There was not an air gap observed between bottom of drain pipe and top of drain for the ice machine. Ensure there is an air gap that is at elast 2x the diameter of the pipe between the bottom of the pip and top of the drain.
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09/23/2013 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Observed bag of meat stored in the handsink. Ensure the handsink is not used to store food or thaw food. Handsink should be used for handwashing only. Corrected on site
- 229.164 (f) (2) (A) (iv) not covered. Observed food in the refrigerator being stored without a protective covering. Ensure food is stored with a protective covering.
- Observed pipe from ice machine without an air gap between the pipe and drain. Ensure there is an air gap that is 2x the diameter of the pipe between the top of the drian and bottom of the pipe.
- Observed bottom shelf of steam table where wares are stored with chipped paint. Ensure bottom shelf of the prep table is repainted so paint is not chipping or that a smooth, easily cleanable, durable, and non-absorbant surface is placed on shelf.
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04/29/2013 | 86 |
- PHF must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled within 4hrs to 41°F or less.
- Observed employee using the hand washing sink as a dump sink, dumping potato water into the sink. Hand washing sink is to be used for hand washing only.
- Observed an employee attempting to clean a utensil in the hand washing sink. Use 3 compartment sink for proper manual ware washing - WASH, RINSE, SANITIZE & allow to air dry.
- The reach in chest freezer must be in good repair and must be smooth, easily cleanable and non-absorbent.
- Fried potatoes on a shelf above the stove for one half hour at 104 degrees F . Pototes will be re-heated to 165 degrees F and held hot until used.
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10/04/2012 | 80 |
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Provide thermometers for reach in coolers
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02/06/2012 | 85 |
- Air temp of the refrigerator in the kitchenis at 50 degrees F. Ait temp of counter top refrigerator at 55 degrees F.
- Did not observe kitchen employees washing hands
- 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.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- PHF held out of temperature control must be discarded within 4hrs. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Supply every handwashing sink with soap.
- Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Wash dishes manually at 171 degrees or above. Ensure that the chlorine sanitizing solution is at the proper concentration.
- For the follow up inspection provide documentation of registration for the Food Managers Certification course.
- In use utensils must be stored in a clean dry location.
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08/03/2011 | 68 |
- 229.163 (h) (4)after eat, drink,etc; Employee observed drinking from a bottled water and then continue with food preparation and touching utensils without first washing hands(employees need to make sure to wash hands after drinking and before engaging in any food preparation/open food handling).
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (h) (2)thermometer available; Need to provide a thermometer in small reach in cooler next to 3 compartment sink.
- 229.165 (d) (1) (B)free of breaks, cracks; Small container holding flour has a break/crack on top of the lid.
- Need to make sure and renew food manager certification; expired in 2009; Need to make sure that at least one employee is food manager certified during all hours of operation and physically present.
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12/14/2010 | 83 |
| No violation noted during this evaluation. | 07/23/2009 | 93 |
| No violation noted during this evaluation. | 12/19/2008 | 91 |
| No violation noted during this evaluation. | 04/02/2008 | 97 |
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