- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Keep chicken below 41 F. Corrected by moving chicken back to walk-in cooler
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
Correct by 8/27/15
- Physical facilities cleaned as often as necessary to keep them clean (corrected on site)
Correct by8/27/15
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08/20/2015 | Routine |
| No violation noted during this evaluation. | 08/28/2014 | Follow-Up |
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
corrected by moving stored celery off the floor.
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08/26/2014 | Routine |
- Critical: When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines (corrected on site)
corrected, observed washing hands prior to cooking a meal.
- Unpackaged food not protected from environmental contamination during prep (corrected on site)
corrected, food was covered in walk-in cooler during inspection
- Critical: Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms. (corrected on site)
corrected, by employee demonstrating proper handwashing technique.
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
corrected, preparation tables were cleaned during inspection
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08/22/2013 | Routine |
| No violation noted during this evaluation. | 08/31/2012 | Routine |
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
use gloves, tongs
- Openings to outside not protected against entry of pest; Protective barriers not provided for exterior walls/roofs (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
scoops may be stored in bins only if the handle is kept up.
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
when cleaning up after cutting meat you need to properly wahs the table and then sanitize it
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
Always have a properly made sanitizer made at all times
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08/08/2011 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
It's best to cool in shallow metal pans with product being no more than 2 inches deep for quick cooling.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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08/11/2010 | Papered |
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