- All employee beverages must have a tight fitting lid with a straw or hands free drinking spout and be stored in a designated area away from food handling areas or clean dishes. Bottled water with removable lid is not approved for use in the kitchen or waitress station.
- Do not store dish soap on shelf next to clean pans and dishes in kitchen area.
- Certified food manager certification has expired. Need to have one employee or manager scheduled for a class within 90 days or next routine inspection
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01/21/2016 | 90 |
- All employee beverages should have a tight fitting lid with a straw or device to avoid hand contact with drinking spout. Plastic bottles with removable lids are not approved, they may allow for hand to mouth contact.
- Sanitizing solution was week in towel bucket located at waitress station. Towels are used to wipe tables in dining room and food contact surfaces at waitress station.
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09/03/2015 | 93 |
- All employee drinks must have a tight fitting lid if used in the food prep or food handling areas
- Need to make sure one manager or superviser has current certified food manager certification at all times of operation.
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04/17/2015 | 93 |
- Repair damaged rubber gasket around door to reach-in cooler unit, located in the food prep / cooking kitchen area.
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12/02/2014 | 97 |
- Observed an employee's purse and water bottle stored in a box of potatoes. All personal items need to be stored away from all food and food prep areas to prevent contamination.
- Refrigerator closest to the back door was not keeping a temperature of 41F degrees at time of inspection. Owner stated the unit had stopped working ~1 hour before and had already called to have it repaired. All potentially hazardous foods were ~50F degrees, and were moved to a working refrigerator.
- Container for potatoes had food debris along the inside as well as containers for utensils. All food contact surfaces, including containers and inside of refrigerators and shelving need to be clean to sight and touch.
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04/23/2014 | 90 |
- Observed knives that were not clean to sight and touch, as well and the bins used to store clean utensils. Ensure that the bins used to store clean utensils do not have food debris in the bottom and all food contact surfaces are clean to sight and touch.
- Inspection Report was not posted. Ensure that the lasted inspection report is posted in public view.
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08/26/2013 | 94 |
- Observed strainer and food particles in handsink in the kitchen. Ensure the handsink is used for handwashing only and not for any other tasks.
- Observed employees handling ready to eat foods (tortillas and shredded cheese)with bare hands. Next to the handsink, there is a sign that states employees must wash hands 2x and then use a sanitizer and signatures are at the bottom. There are not any corrective actions. Also, owner stated employees should use gloves. Ensure employees use a barrier (such as gloves or utensils) when handling ready to eat foods with bare hands or complete bare hand documentation (owner was given information on bare hand documentation)
- Observed hair products and bottle of medicine stored on shelf with cups at the waitress station. Ensure all chemical items are stored in an area that will not create possible contamination of food, wares, or single service/use items.
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02/01/2013 | 89 |
- 229.163 (n)- eat, drink, smoke. Observed employees personal drinks being store inproperly, stored directly above steam table. Spoke with owner, advised them to not store personal drinks, in manner, where they can possibly contaminate food. Also observed employee handling RTEF with bare hands, wearing finger nail polish. Also advised owners that they have employees remove finger nail polish or wear gloves.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees using bare hand contact of RTEF's. Establishment has option to wear gloves or use bare hand contact. If establishment chooses to use bare hands, then establishment must provide proper documentation, showing hand washing procedure being used. Documentation must state that employees perform a double hand wash, plus one of these other procedures, either use a nail brush, use hand sanitizer, or wear gloves. Then documentation must state what corrective actions are used, if employees do not follow these procedures. Finally, documentation must be signed by all employees.
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08/12/2011 | 92 |
- No Heimlich poster posted.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Those persons touching ready to eat food with bare hands must sign off on a bare hand contact documentation. Documentation must state that employees perform a double handwash, plus use sanitizer, or nail brush, or gloves.
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09/30/2010 | 90 |
| No violation noted during this evaluation. | 05/03/2010 | 100 |
- Raw meat product at 62 degrees in cooler.
- Reach in cooler at grill area is at 60. Commercial grade equipment is designed to hold lower working temperatures. Service cooler to hold proper working temperature.
- Discontinue using chipped/broken food storage containers/dishes.
- Filler hose at serving station may not hang directly into uncovered water used to serve the public. Must fill container then properly cover/protect from contamination. Also use proper plumbing line to fill public drinking water.
- Take action to prevent flies from entering the kitchen/food areas.
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10/21/2009 | 82 |
| No violation noted during this evaluation. | 02/25/2009 | 88 |
| No violation noted during this evaluation. | 09/11/2008 | 85 |
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