| No violation noted during this evaluation. | 02/18/2016 | 100 |
- 229.164 (a) - Honestly presented, distressed. INSPECTOR ENCOUNTERED SEVERAL BOXES OF SALT THAT HAD BEEN EXPOSED TO MOISTURE, THUS RENDERING CONTENTS UNUSEABLE FOR HUMAN CONSUMPTION. MANAGER DISPOSED OF ALL BOXES VOLUNTARILY.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. OPENED PACKAGES OF VARIOUS FOOD CONDIMENTS HAD BEEN LEFT UNSEALED AND UNDATED FROM DATE OF FIRST BEING OPENED. MANAGER CORRECTED ISSUES.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used for storage of packaged or unpackaged food not cleaned at a frequency necessary to preclude accumulation of soil residues. Equipment used in storing food not cleaned. AT TIME OF INSPECTION, INSPECTOR FOUND METAL FOOD GRADE CONTAINERS USED FOR STORING DESERT CONDIMENTS WITH DRIED, ACCUMULATED FOOD MATERIAL ON OUTER SURFACES AND ALONG SURROUNDING AREA HOLDING CONTAINERS.
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12/21/2015 | 85 |
- 229.163 (h) (9) contaminate hands. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. Employees are touching human body parts other than clean hands and clean exposed portions of their arms before engaging in food preparation or working with exposed food, clean equipment, and utensils or unwrapped single-service single use items. AT TIME OF INSPECTION, EMPLOYEE WITNESSED USING PAPER TOWELS TO CLEAN/WIPE FACE AND FAIL TO WASH HANDS BEFORE RETURNING TO HANDLING FOOD/DRINKS. INSPECTOR ADVISED EMPLOYEE OF THIS AND SAID EMPLOYEE QUICKLY FOLLOWED PROPER HAND WASHIN PROCEDURE.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. FOOD PRODUCTS INSIDE REACH IN COOLER AND REACH IN FREEZER LOCATED BY GRILL/FRYER ARE STORED IN APPROPRIATE FOOD GRADE CONTAINERS BUT ARE NOT COVERED/PROTECTED WITH LIDS ON COVERS.
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap Supply every handwashing sink with soap. NO HAND SOAP AVAILABLE AT FRONT HANDSINK. EVERY HANDSINK THAT IS OPERABLE MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
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06/29/2015 | 89 |
| No violation noted during this evaluation. | 04/15/2015 | 100 |
| No violation noted during this evaluation. | 02/13/2014 | 100 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from contamination by storing food in packages, covered containers, or wrappings. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. ALL FOOD STORAGE CONTAINERS AND EQUIPMENT MUST BE CLEANED AND SANITIZED ON A SCHEDULED ROUTINE BASIS. 1) Inspector encountered several cross contamination issues related to equipment used for food storage: A) Clean and sanitize all soft drink dispensing spigots. Found spigots not being cleaned and sanitized. Had mold and food debris build up on surfaces. B) Inspector found plastic pump nozzles of mustard and ketchup containers with dried food debris. Adviced manager on duty that such utensils must be cleaned daily or every 4 hours as needed. C) Inspector found interior of reach in refrigerators and freezers with debris build up and dirty. D) Inspector found interior floors of walk in freezer and cooler dirty with spill food debris and raw foods on floor.
- 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. Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Discard food in unmarked containers/packages that have exceeded 4 hours. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Packages of foods and food ingredients, when opened, must be labeled with the date said packages were initially opened. INSPECTOR FOUND REFRIGERATED POTENTIALL HAZARDOUS FOODS, EGGS AND CHILI, NOT MARKED WITH A 'USE BY' DATE. IN ADDITION, PACKAGES OF DESERT CONDIMENTS THAT WERE OPEN DID NOT DISPLAY DATE THAT PACKAGE WAS OPENED.
- * 229.163(b) Demonstation of Knowledge. Violation Codes (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority A CERTIFIED FOOD MANAGER MUST BE PRESENT AND ON DUTY DURING ALL HOURS OF OPERATION. 1) No certified food manager on duty at time of inspection
- 229.165 (m) (1) (A)not clean.Equipment food-contact surfaces and utensils not clean to sight and touch. 229.165 (d) (1) (E) (ii)disassemble w/o tools. 229.165 (n) (1) (D) (v)equipment dirty. Sanitize food contact equipment before and after use. Clean equipment when cross-contamination may have occurred. CLEAN, SANITIZE ALL FOOD CONTACT EQUIPMENT ON A ROUTINE BASIS, AT LEAST EVERY 4 HOURS, BASED ON A SCHEDULE, OR AS NEEDED.
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10/16/2013 | 86 |
| No violation noted during this evaluation. | 05/07/2013 | 100 |
- STORE CHEMICALS SEPARATE FROM FOOD ITEMS. OBSERVED DEGREASER SPRAY BOTTLE STORED NEXT TO SODA SYRUP BOXES. - ITEM CORRECTED ON SITE.
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10/31/2012 | 97 |
- GENERAL AND ROUTINE CLEANING OF ALL FOOD CONTACT SURFACES AS NEEDED SUCH AS KITCHEN PREP TABLES, INSIDE COLD HOLD UNITS AND OUTSIDE SURFACES OF EQUIPMENT.
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11/17/2011 | 97 |
- 229.171(f)permit required. Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- . 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service area. Employees must drink from clean closed beverage containers with cleans hands.
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06/23/2011 | 89 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize food contact surfaces, Ice Machine.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for adequate backflow prevention device.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Employee observed employee using bare hand contact or ready-to-eat food with a using two or more of the additional safety methods. Preclude bare hand contact with the use of gloves or utensils; or provide training with documentation for bare hard contact and use the methods trained.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/15/2010 | 82 |
- Air gap on ice machine is not present.
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06/09/2010 | 96 |
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12/17/2009 | 97 |
| No violation noted during this evaluation. | 06/15/2009 | 86 |
| No violation noted during this evaluation. | 04/07/2009 | 87 |
| No violation noted during this evaluation. | 10/29/2008 | 90 |
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