- Make sure to note a use by/discard by date for all prepared and packaged items that are refrigerated and kept longer than 24 hours within facility(tuna, ham slices).
- Clean interior of ice machine due to slight mold buildup 229.165 (m) (1) (A)not clean.
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05/28/2015 | 93 |
- Establishment will need to make sure and cool items down properly to 70 degrees F within 2 hours and then make sure that food item gets to 41 degrees F within 4 hours(total time of 6 hours); refried beans within walk in cooler were still very warm; informed management of the approved methods for cooling cooked, potentially hazardous food items.
- 229.164 (r) (1) (B) (ii) descending ingredients; Will need to make sure that parfaits/cakes/jellos/other food items within open display cooler are provided with a list of ingredients and the common name of the food
- Make sure to provide an open date(date original package was opened) for refrigerated deli meats within ziplock baggies located in reach in cooler. Will also need to annotate a use by/discard by date whenever keeping longer than 24 hours within reach in cooler. 229.164 (o) (7) (C) lunch meat - deli.
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04/22/2015 | 87 |
- The handsink drain system is not properly discarding wastewater. The result is the water from the handsink is overflowing and creating standing water on the floor.
- Most recent graded inspection report must be posted in customer view.
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08/04/2014 | 94 |
- When a meat products (lunch meat) is out of its original packaged and stored in a storage bag, ensure to label the storage bag to show when the product was taken out of the it original package.
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04/03/2014 | 96 |
- 229.163 (h) (9) contaminate hands. While wearing gloves, the food employee touched the handsink to moisten the rag then proceeded to clean the grill. The handsink is only used for handwashing purposes and the employee contaminated his hands, while wearing gloves then proceeded to clean the grill. When changing tasks, ensure the employee knows to change gloves.
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11/14/2013 | 96 |
| No violation noted during this evaluation. | 07/09/2013 | 100 |
- Provide that the refrigeration unit located underneath the fruit area is repaired. (All refrigeration units must maintain a minimum of 41F and below. Unit measured at 53F at time of inspection.)
- Provide that all food items that are placed for sale outside the kitchen area are properly Labeled with manufacturer's information.(Name of business, address, phone number, and nutrition facts.)
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11/26/2012 | 91 |
- Provide that all food items that are placed for sale outside the kitchen area are properly Labeled with manufacturer's information.(Name of business, address, phone number, and nutrition facts.)
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03/26/2012 | 96 |
- Provide that all food items that are placed for sale outside the kitchen area are properly Labeled with manufacturer's information.(Name of business, address, phone number, and nutrition facts.)
- Provide that all food items stored in the walk-in and reach-in refrigeration units more than 24 hrs is properly date labeled.
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11/01/2011 | 92 |
- 229.163 (n) (2) (C) contaminate surroundings. 229.167 (p) (5) use of wrong sinks.
- Dishwasher leaking water to floor.
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06/17/2011 | 90 |
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view.
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01/19/2011 | 97 |
- DENTED CANS. FOOD MUST BE IN SOUND CONDITION FOR HUMAN CONSUMPTION.
- LABEL PHF WITH USE BY DATE.
- ONE EMPLOYEE OR MANAGER MUST BE FOOD MANAGER CERTIFIED IN ALL SHIFT.
- CLEAN AND SANITIZE ICE MACHINE.
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07/07/2010 | 86 |
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