- Ch 13, Art II, section 13-26 Last Scored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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03/03/2016 | 97 |
- 229.164 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. The pizza prep unit had items above this temperature. A measurement of the ambient air for the unit was 53 degrees Fahrenheit. Ice the items down, have the unit repaired or adjusted to maintain 41 degrees Fahrenheit.
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11/05/2015 | 95 |
- 229.164 (o) (9) (A) (i) Time Only. Time items placed out off temperature control with a written method for indicating a time 4 hours after an item is taken off temperature control. Discard after those 4 hours. Items place out the lunchtime use were not marked to indicate time off temperature control. This time should start when items are removed from cold hold for perparation. Or, when removed from the oven for consumption.
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07/23/2015 | 96 |
- 229.164 (o) (7) (B) consume by date (pkgd).Potentially Hazardous Foods packaged at a food processing plant and open for consumption in an establishment shall have a dating method indicating the date when opened if held over 24 hours. Deli meat in the establishment was not labeled with the date opened. The original manufacture date and packaging was not retained for recall purposes. Date deli meats when open and discard after 7 days or a time frame determined by product type and evidence it is good for the time frame used.
- 229.164 (o) (9) (A) (i) Time Only. Time dentitions placed out oft temperature control with a written method for determining a time 4 hours after an item is taken off temperature control. Discard after those 4 hours. Items place out the lunchtime use were not marked to indicate time off temperature control.
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03/19/2015 | 96 |
| No violation noted during this evaluation. | 11/13/2014 | 100 |
- 229.164 (f) (5) Contamination from other sources. Stacking foods with suran wrap covers. top container dropped into other container. The bottom of the top container is not considered a clear surface and can deposit contamination if the wrap is torn or displaced. Use hard covers to stack containers
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08/01/2014 | 96 |
- 229.164 (o) (9) (A) (ii) 4 hours. Items placed out for consumption without adequate temperature control labled as 10:12 am place out. Was not removed and discarded after 4 hours. Keep up with timelines on foods.
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03/18/2014 | 96 |
| No violation noted during this evaluation. | 11/14/2013 | 100 |
- 229.164 (o) (9) (A) (i) Time Only. Potentially hazardous food not cooked/served within 4 hours after removed from temperature control. they have a marking system in place but were not labeling all items removed from temperature control. Label all item removed from temperature control and strictly follow discard times.
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07/15/2013 | 96 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Air Gap missing or Spray hose dish washing machine. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.164 (f) (2) (A) (iv) not covered. Protect items in storage from cross contamination by particles by using a cover on containers.
- 229.165 (m) (1) (A)not clean. knife placed in storage holder not clean to sight and touch. Clean utensils.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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.
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03/13/2013 | 86 |
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. 1) Manager on duty could not provide Food Manager certificate/i.d. card
- 229.164 (o) (7) (A) consume by date (prepared). 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. ALL FOOD PREPARED AND REFRIGERATED FOR 24 HRS OR LONGER MUST BE LABELED WITH THE DATE OF PREPARATION AND EXPIRATION DATE NOT TO EXCEED 7 DAYS FROM DATE OF PREPARATION, WITH DAY 1 BEING DATE ITEM WAS PREPARED. 1) inspector encountered food items in walk in cooler without date labels
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10/02/2012 | 90 |
- Ensure potentially hazardous foods are held at 135°F or greater. Found red sauce out of acceptable temperature range.
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods.
- Please ensure potentially hazardous food (PHF) items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found PHF in WIC without date labeling.
- Ensure a certified food manger is present during operation. No certified food manager on duty.
- Ensure the most recent Routine Food Safety Inspection is posted in a conspicuous location for the consumer. The recent Routine Food Safety Inspection was not found posted.
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02/28/2011 | 81 |
- Please ensure proper hygenic practices and ensure handsinks are used for no purpose other than handwashing. Found metal pan in basin of kitchen handsink.
- Please ensure sound condition of food items and food packaging. Found damaged puffed can of clams.
- Please ensure cross contamination does not occur. Found raw shell eggs and raw chicken stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs/raw chicken are stored below RTE foods.
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10/04/2010 | 88 |
| No violation noted during this evaluation. | 01/04/2010 | 100 |
| No violation noted during this evaluation. | 12/10/2008 | 92 |
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