- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135F Degrees or hotter. Ribs on hot hold at 119F Degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS.
- Establishment must always have at least one person on duty with a Food manager certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair all plumming deficiency
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew/hard water stains seen inside of unit.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils in sitting water containers. Water must be freely moving/or at 135F Degrees or hotter/ or Sanitizing agent.
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02/16/2016 | 82 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Cup sitting inside of HWS, in meat market.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles behind bar.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine, mildew growing on interior.
- 229.165 (n) (1) (D) (vii)utensils in Water. Observed serving scoop sitting inside standing water. All food contact surfaces must be kept clean and dry, or stored in flowing water.
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07/27/2015 | 90 |
- Most recent graded inspection report must be posted in customer view.
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07/15/2014 | 97 |
| No violation noted during this evaluation. | 01/23/2014 | 100 |
| No violation noted during this evaluation. | 09/12/2013 | 100 |
- Ensure a manager takes the food managers course. There must be at least one certified food manager at all times during hours of operations.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer in all cooling unit.
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04/03/2013 | 94 |
- Employee found drinking from an open cup while in the food service line in the meat walk-in refrigeration unit.
- Provide that all handsinks are accessible.(Handsink in the Meat walk-in refrigeration unit blocked with utensils and mechanical parts at time of inspection.)
- Provide that the Mechanical Dishwashing machine is meeting proper sanitizing temperatures.(Wash cycle measured at 140F at time of inspection. Recommended Wash Cycle Temperature is 160F on Data plate on the unit.)
- Provide that all food contact surfaces are cleaned and sanitized.(Ice machine is dirty with mold at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized. (Ice scoop and Ice utensil stored on top of ice machine that is dirty with dust and other debris.)
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06/26/2012 | 87 |
- Provide that all handwash stations have hot and cold water under pressure.(Hands-Free handwash stations in the kitchen area were not meeting minimum temperature of 100F and above at time of inspection.)
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12/07/2011 | 96 |
- Employee did not wash hands before donning gloves for working with food.
- Provide cups with lid for employees drinking at food prep area.
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04/28/2011 | 92 |
- DESIGNATE AN AREA FOR EMPLOYEES PERSONAL ITEMS
- Cutting board must have a smooth surface.
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12/15/2010 | 93 |
- Employee washing utensils in hand sink.---- Employee found drinking from an open cup while in the food service line.
- Cutting surface not smooth.
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05/03/2010 | 90 |
| No violation noted during this evaluation. | 11/18/2009 | 100 |
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