| No violation noted during this evaluation. | 01/21/2016 | 100 |
- Observed employee sweeping with gloves on, who then went to handle ready to eat foods with the same pair of gloves. Ensure that gloves are changed out when going from cleaning to handling foods, and/or as often as needed.
- Not all hand sinks reached 100 degrees F. Ensure that all hand sinks reach a minimum of 100 degrees F in a reasonable amount of time.
- Hand sink had racks of buns stacked in front and on the side of it. Ensure all hand sinks are accessible for hand washing at all times.
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06/16/2015 | 89 |
| No violation noted during this evaluation. | 11/06/2014 | 100 |
| No violation noted during this evaluation. | 03/27/2014 | 100 |
| No violation noted during this evaluation. | 09/27/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed cleaning towel sitting inside of handsink. Handsiks are not for storage, or cleaning towels. Do not place or keep anything inside of handsink.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Ch 13, Art II, section 13-26 Display permit. Insure that Current copy of Health Inspection Report is posted. Report posted was not most current, instead it was an older report.
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12/07/2012 | 90 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw shelled eggs over ready to eat foods, inside of WIC. Raw shelled eggs directly over cheese slices.
- 229.165 (h) (2)thermometer available. All WIC's must have working thermometers inside of them. Electronic thermometer, for WIC, appears to be broken. Electronic thermometer reads ERROR.
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06/26/2012 | 93 |
- 229.164 (o) (4) (D) Raw Shell Eggs. All cold hold PHF foods must be kept at 41 degrees or colder. Found a few raw shelled eggs on counter, at 51 degrees. Also found a few egg and sausage burritos being kept on counter at 48 degrees. Advised managment to place these food items back inside the cooler.
- 229.167 (p) (5) improper use of sinks. Observed employee using handsink, to clean dirty towel. Handsinks are only for use by employees to wash hands, and nothing else.
- 229.168 (c) (2) toxics above items. Do not store cleaners over single-use articles. Observed a spray cleaner being stored over drink cups, and coffee stirs, behind front counter.
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12/08/2011 | 88 |
- Employee used broom and then went on to conduct food preparation and handling without washing hands. Employee did not wash their hands when they moved from one duty to another.
- Food employee washed mop and broom in three compartment sink. Never clean mops, brushes, brooms, etc in the warewashing sink. Use the mop sink.
- Ice scoop not properly stored in ice machine. Ice scoop should be stored in holder or handle-up in ice.
- Food-grade shatterproof thermometers must be provided in all refrigeration/freezer units. Several units did not have thermometers or thermometers were broken and/or not working properly.
- No Heimlich poster posted.
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03/17/2011 | 82 |
- Employee did not wash hands before donning gloves for working with food. BEFORE DONNING A CLEAN PAIR OF DISPOSABLE SINGLE USE PLASTIC GLOVES, ALL EMPLOYEES ARE REQUIRED TO WASH HANDS.
- EMPLOYEE AT PREP STATION WITNESSED HANDLING TOWELS USED TO WIPE DOWN COUNTER WITH GLOVED HANDS AND PROCEED TO HANDLE READY-TO-EAT FOODS WITHOUT FIRST REMOVING CONTAMINATED PAIR, WASHING HANDS, AND DONNING CLEAN PAIR OF GLOVES.
- DRAIN LINE UNDER SINK IS NOT PROPERLY ALIGHNED OVER FLOOR DRAIN. GRAY WATER SPILLING ONTO FLOOR AND CREATING SLIP HAZARD. HAVE LINE REALLIGNED AND SEAL FLOOR DRAIN TO PREVENT WATER BUILD-UP AT CREVICES OF FLOOR TILES
- ALL REACH-IN COOLERS ARE TO BE SUPPLIED WITH PROPERLY WORKING THERMOMETERS. MISSING THERMOMETERS AT SOME SMALL REACH-IN COOLERS
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09/21/2010 | 86 |
- 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. Observed employee pull pants up, then continue to work with food. Observed same employee start wipping down equipment with sanitizer, then go back to building burgers.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. In addition,observed food all food pre-persons wearing one glove on one hand, and not on the other, but using gloved and ungloved hand for bare hand contact of ready to eat food. Building burgers for customers.
- Do not store raw shelled eggs over dairy products.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Do not place any item in front of handsink, there must always be a clear path to hand sink.
- Establishment must always have at least one person present on duty, with a valid food manager certification. Managment was unable to provide any documentation.
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09/23/2009 | 82 |
| No violation noted during this evaluation. | 07/29/2008 | 94 |
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