- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER.
- PROVIDE FOR TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, 409)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR.
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01/28/2016 | 90 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, 409)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 6/2014)(PER OWNER HAD CALLED FISCAL AND NO RETURNED CALL)(INFORMED OWNER THAT I WILL HAVE SUPERVISOR CALL HIM TO RESOLVE THE MAIL ISSUE)
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09/08/2015 | 87 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE A LABEL FOR ALL TOXIC SPRAY BOTTLES. (EX. WINDEX, 409)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, ICE MACHINE (INSIDE), CAN OPENER)
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04/13/2015 | 90 |
- DISCONTINUE ALLOWING EMPLOYEES TO EAT AND DRINK IN KITCHEN. EMPLOYEES PERSONAL DRINKS MUST HAVE A LID AND STRAW IN THE KITCHEN. (OPEN DRINKS AND EATING)
- ALL TOXIC SPRAY BOTTLES MUST HAVE A LABEL. (EX. 409, WINDEX) WIPING CLOTH SOLUTION MUST BE AT 50 - 100 PPM. (TO STRONG)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS.)
- ALL FOOD CONTACE SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), ICE SCOOP (STORE IN DRY/CLEAN SURFACE))
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06/16/2014 | 87 |
- Ensure good hygienic practices. Employees must drink from clean, closed, beverage containers, with clean hands and away from food prep areas. Discontinue storing employee drinks in prep area above ready-to-eat foods. Ensure employee drinks are stored separate from food for customers. Open soda cans and bottles with twist tops do not fit criteria for an approved beverage container.
- Employees must eat, chew, drink in designated areas only not in kitchen while food prep is being conducted. Observed employee eating while preping food and drinking from an open beverage container.
- Ensure hand sink in bar area has hot water under pressure that reaches at least 100 degrees F.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure inside of reach in coolers are cleaned and sanitized and all food debris and dirt is removed.
- Ensure mats where clean dishes are stored are cleaned and all food debris is removed.
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08/27/2013 | 89 |
| No violation noted during this evaluation. | 12/05/2012 | 100 |
- Provide all hand sinks with soap and towels. (Hand sink in kitchen did not have towels.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Mircrowaves were dirty at time of inspection.)
- Provide all refrigeration units with a thermometer. (Open top cooler next to dish washing station and dish storage did not have a thermometer.)
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08/03/2012 | 91 |
| No violation noted during this evaluation. | 03/15/2012 | 100 |
- 229.164 (o) (6) (B) Food in outside reach-in refrigeration unit found above 41F. Food kept in refrigeration units must be kept at 41F or below. Please see condemnation report in remarks section. All foods were voluntarily disposed of.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees.
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11/16/2011 | 91 |
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