- Prep-unit lacked themometer. Ensure all unit have readily visible thermometers.
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01/12/2016 | 97 |
- Not arranging types of meats and cooked ready to eat foods properly to avoid contamination.
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09/03/2015 | 96 |
No violation noted during this evaluation. | 06/04/2015 | 97 |
- Foods not protected by storage in packages, covered containers, etc. ( raw meats in back reach-in) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.(rice, flour, starch, sugar)
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12/18/2014 | 92 |
- EMPLOYEES PERSONAL DRINKS MUST HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- ALL CANNED GOODS MUST BE IN SOUND CONDITION. (DENTED CANS)
- WIPING CLOTH SOLUTION MUST BE 50-100 PPM. (NO BLEACH) ALL TOXIC SPRAY BOTTLES MUST HAVE A LABEL. (EX. WINDEX, 409, ETC)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (CAN OPENER, CONTAINERS)
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11/22/2013 | 86 |
- DISCONTINUE ALLOWING EMPLOYEES TO SIT AND EAT IN KITCHEN. (NO EATING IN KITCHEN) (EMPLOYEES MAY EAT IN DINING ROOM) **PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW FOR PERSONAL DRINKS.(OPEN DRINKS IN KITCHEN)
- DO NON USE CANNED FOODS THAT ARE NOT IN SOUND CONDITION. (PUFFED CANS/AIR)
- PROVIDE FOR COLD FOOD TO BE AT 41F OR LOWER FOR COLD HOLD. (EGG YOLKS IN BOWL AT 71.2F) (MUST BE KEPT IN COOLER AT 41F OR LOWER OR IN ICE BATH THAT ENSURES COLD HOLD AT 41F OR LOWER)
- PROVIDE FOR HANDSINK TO ALWAYS BE ACCESSIBLE. (ITEMS BLOCKING HAND SINK)
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07/18/2013 | 84 |
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