| No violation noted during this evaluation. | 12/07/2015 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Food contact surfaces (knives) not cleaned and sanitized. Knives not stored in the proper location. Clean and sanitize all equipment to be used for food storage, prep, or service.
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12/05/2014 | 93 |
- Ensure to clean all food contact surfaces. For example, plates was found not properly clean after the establishment closed last night. Before closing, all food contact surfaces and equipment must be cleaned.
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07/29/2014 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.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:
- * 229.163(b) Demonstation of Knowledge.
- 229.165 (h) (2)thermometer available. 229.165 (l) (1) (B)not calibrated. each cooling unit needs to have a thermometer in it that is easily seen.
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09/25/2013 | 90 |
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- One manager must be food manager certified in all shifts
- Cutting board not in good repair.
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08/17/2012 | 82 |
- DESIGNATE AN AREA FOR EMPLOYEES PERSONAL DRINKS IN THE REACH COOLER USE FOR ESTABLISHMENT FOOD
- Equipment used in storing food not clean.(Cos) Ice machine must be clean.
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02/21/2012 | 93 |
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board must have a smooth surface. Cutting surface not smooth.
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09/29/2011 | 94 |
- Please provide that employee wash hands when changing stations or tasks.(Observed employees moving throughout kitchen area without washing hands.)
- Please provide that all handwash stations have hot and cold water under pressure.(Handsink broken in the kitchen area with no hot or cold water.)
- Please provide that handwash station is accessible for handwashing.(Handwash station was blocked with dishes at time of inspection.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty knives being placed back into metal utensil holder in the kitchen area.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Bread basket was dirty.)
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04/28/2011 | 83 |
- Please provide that the Manuel Ware Washing in three compartment can reach a temperature of 120F and above.(Hot water measured 100 degrees fahrenheit at time of inspection.)
- Please provide that an accurate and calibrated thermometer is added to all refrigeration units.(No thermometer in the cold hold unit at time of inspection.)
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12/30/2010 | 94 |
- Please provide that all refrigeration units in the kitchen area can hold a temperature of 41 degrees fahrenheit and below.(Refrigeration unit measured at 55 degrees fahrenheit at time of inspection.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is mold inside machine that needs to be cleaned and sanitized.)
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08/17/2010 | 92 |
- Please provide that all Potentially Hazardous Food is kept at 41 degrees fahrenheit or below.(Food in cold hold unit in kitchen area across from grill not at required temperature.)
- Please provide that food contact utensil are clean and sanitized.(Dirty knifes are being placed back in to utensil holder.)
- Please provide that food contact surfaces are kept in good repair.(Cutting boards need replacement due to heavy damage.)
- Please provide that all food contact utensils are stored in a smooth easily cleanable location.(Knife being stored between cold hold unit and wall.)
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04/15/2010 | 92 |
| No violation noted during this evaluation. | 08/20/2008 | 84 |
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