- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard by dates for prepared, refrigerated, tcs(time/temperature control for safety) foods that are kept longer than 24 hours at facility; date labeling should also be included for packaged items, such as deli meats.
- Mechanical warewashing machine not dispensing the correct amount of final sanitizer to yield a ph of 50 to 100 ppm; facility will need to make sure and use the 3 compartment sink until machine is repaired. 229.165 (r) (3) (D)no sanitization.
- Will need to replace approx. 4 white cutting boards, due to discoloration and pits observed. 229.165 (d) (1) (B)free of breaks, cracks.
- Establishment needs to make sure and post most current food permit in a viewable area to the public.
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03/14/2016 | 87 |
- Establishment needs to make sure cheese/vegetable trays are kept at a cold hold of 41 degrees F and below; pepperjack cheese cubes were 57 degrees F and cut up cucumber was 63 degrees F; food items have not been out longer than 4 hours; items were placed back within the walk in cooler
- 229.164 (o) (7) (C) lunch meat - deli; Establishment needs to make sure that all refrigerated, ready-to-eat deli meat/turkey/sausage is provided with date marking to show when original package was opened and when items will be used/discarded(not to exceed 7 days after opening); also make sure to provide preparation and use by/discard by dates for cooked pasta.
- Make sure to remove/replace large container in back that is cracked around edges and in bad repair. 229.165 (d) (1) (B)free of breaks, cracks.
- Ch 13, Art II, section 13-26 Display permit; Establishment will need to make sure and post food permit in a conspicuous place within the premises.
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11/04/2015 | 85 |
- 229.164 (o) (7) (B) consume by date (pkgd); Will need to date label roast beef/other deli meats within large walk in cooler and smaller reach in cooler(far one on line) showing when product was opened and when it will be consumed; also make sure to provide a preparation date and a use by/discard by date for grilled chicken breasts(walk in cooler) whenever these type of refrigerated, potentially hazardous food items are kept longer than 24 hours at facility.
- 229.165 (m) (1) (A)not clean; Make sure to rewash/sanitize container holding various clean utensils(observed dirty).
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07/28/2015 | 93 |
| No violation noted during this evaluation. | 04/03/2015 | 100 |
- Make sure to remove all dented cans from shelf.
- 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. (mashed potatoes, marinated chicken, cooked chicken). Will also need to provide a use by date for deli meat when kept longer than 24 hours within facility to show when the product will be consumed or discared. In addition, deli meat should be clearly marked using calendar dates,days of the week, or color coded marks to show when the original package was opened.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of crazy ants underneath and on the side of the hyper steam machines; will need to use approved pest control measures to minimze these pests.
- 229.168 (b) working container not labeled; Establishment will need to make sure that all spray bottles holding a chemical/toxic item are labeled with the common name inside.
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12/10/2014 | 86 |
- Make sure all employees drink from a closed beverage container.
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08/26/2014 | 96 |
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