- Establishment needs to make sure and keep physical evidence(certificates)for all employees that are food manager certified.
- Will need to make sure and always post most current food permit in public view.
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09/09/2015 | 94 |
- ENSURE TO PROPERLY CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN.
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09/15/2014 | 97 |
- Ensure to show proof that the manager on duty has taken and passed the food manager certification course. There must be a certified food manager at all times during hours of operation.
- The floor drain that used to discard waste water at the 3 compartment sink is clogged and not adequately disgarding the water.
- Ensure to acquire a new ice scooper. The ice scooper that you have now is cracked in the middle.
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02/10/2014 | 91 |
- 229.163 (n)- eat, drink, smoke....no drinking in food prep areas...COS
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08/09/2013 | 96 |
- Provide that employees wash hands when changing tasks or stations in the kitchen area.(Employees are changing stations without washing hands before donning new gloves.)
- Provide that all handsink are equipped with soap and towels. (No towels at the handwash stations in the kitchen area at time of inspection.)
- Provide that an employee is Food Manager Certified and onsite at all times. (Manager was certified but had no documentation at time of inspection.)
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11/27/2012 | 90 |
- Provide that employee wash hands when changing tasks or stations in the kitchen area.(Employees are changing stations without washing hands before donning new gloves.)
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05/24/2012 | 96 |
- Provide that employee wash hands when changing tasks or stations in the kitchen area.(Employees are moving from station to station without washing hands.)
- Provide that all handwash stations are accessible to employees.(Handsink blocked with cardboard and ice scoop at time of inspection.)
- Provide that all handwash station have soap and towels at all times.(No soap at the handwash station in the front of the establishment.)
- Provide that the three compartment sink in the kitchen area can meet the minimum of 120F for proper sanitizing temperature.(Three compartment sink measured at 104F at time of inspection.)
- Provide that an employee is Food Manager Certified and onsite at all times.(A minimum of 1 employee must be Food Manager Certified on all shifts.)
- Provide that the Food Permit and Food Inspection are posted in public view.
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12/23/2011 | 81 |
- Evidence of Gnats.Provide evidence of pest control.
- Equipment used in storing food not cleaned.Clean and sanitize Ice machine.
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08/16/2011 | 94 |
- Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash area
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- Evidence of insects observed.Gnats
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11/01/2010 | 82 |
- Employee did not wash hands before donning gloves for working with food.
- Employee washing utensils in hand sink.
- ONE MANAGER OR EMPLOYEE MUST BE FOOD MANAGER CERTIFIED IN EVERY SHIFT.
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05/19/2010 | 89 |
| No violation noted during this evaluation. | 04/20/2009 | 83 |
| No violation noted during this evaluation. | 02/11/2008 | 94 |
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