- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs.
- 229.164 (o) (4) (B) - Ambient PHF. Raw shell eggs must be maintained at 45°F or less. Potentially hazardous food not cooled within four hours to 5 degrees Celsius (41 degrees Fahrenheit) or less, or to 7 degrees Celsius (45 degrees Fahrenheit) or less as specified if prepared from ingredients at ambient temperature.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM.
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02/02/2016 | 89 |
- 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 food as specified not date marked using a acceptable method. 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.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
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12/01/2015 | 93 |
| No violation noted during this evaluation. | 07/09/2015 | 100 |
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course AT TIME OF INSPECTION, NO CERTIFIED FOOD MANAGER ON DUTY. SEVERAL EMPLOYEES' CERTIFICATES PRESENT AND ARE FOR HAVING SUCCESSFULLY COMPLETED THE FOOD HANDLERS' CERTIFICATION COURSE. A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION.
- 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 food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
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05/20/2015 | 93 |
- 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE REMOVE SOILED SINGLE USE GLOVES, RINSE HANDS IN 3 COMPARTMENT SINK WITHOUT USING SOAP.
- 229.167 (p) (5) improper use of sinks. Food preparation sinks, hand washing lavatories, and ware washing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. Employee washing HANDS in 3 COMPARTMENT sink.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION
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04/21/2015 | 89 |
- Observed drink on prep table. Ensure all personal drinks are kept in a designated area; separate from food prep areas. Drinks are to be kept in a cup with a lid and straw at all times.
- Observed toxic chemicals stored above food (box of peppers). Ensure all toxic chemicals are stored in a designateed area; separate from food storage.
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01/08/2015 | 93 |
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