- 229.165 (m) (1) (B)grease and soil accumulation. Clean inside lip of ice machine.
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11/04/2015 | 97 |
- 229.168 (b) working container not labeled.
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06/02/2015 | 97 |
| No violation noted during this evaluation. | 11/13/2014 | 100 |
- #24- 229.165 (f) (12) (B)integral thermomter. Provide working thermometer as needed for milk cooler.
- Ch 13, Art II, section 13-26 Display permit. Display most current Food establishment permit.
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04/22/2014 | 94 |
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. 24 hours to establish hot water at handsinks.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Mold and mildew accumualtion in ice machine.
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06/05/2013 | 86 |
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.165 (f) (12) (B)integral thermomter. Ensure all coolers storing potentially hazardous foods/drinks have thermometer/s.
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02/06/2012 | 93 |
- 229.163 (h) (6) wash as needed. Employee observed not using proper hand washing procedure before they handle ready to eat foods(Sandwich preparation area), and not using suitable utensils or single-use gloves to prevent cross contamination. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Item 1)229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink(located at service counter). Use this sink is for handwashing only. Item 2) 229.163 (n) (2) (C) contaminate surroundings. Employees must drink from clean closed beverage containers with cleans hands and away from food prep and warewash areas(Employee's beverage placed on drain board of warewash sink).
- Damaged bag(torn) of strawberry topping leaking on to other items on shelf. Discard contaminated product.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. Issued Bare Hand Contact with RTE Foods handouts.
- Item 1) handle of ice scoop in contact with ice in bin. Place scoop in a clean and dry area(protected from contamination) or in the ice with handle up. Item 2)Ice scoop and food contact surface(preparation table)contaminated from a leak above the ice machine. Remove food contact items from area, clean and sanitize. Work order called in for the leak. Item 3)Tongs used to handle prepared beef patties for sandwich preparation placed on a soiled cloth towel. Place nonsoiled towels in santizing solution and soiled ones in the laundry. Place tongs in a manner to protect from contamination.
- 229.166 (h) (1) (A)HWS not convenient. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Note: Presently there are only two handwash sinks wich are not conviently located with in kitchen area. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Item 1) 229.168 (c) (1) toxics stored(spray bottles of cleaning chemicals hanging on rack)). Toxic items stored with items needing protection(Food contact equipment and utensils located on the air drying rack). Store toxic items away from food and other items needing protection by spacing or partitioning. Item 2) 229.168 (i) (1) (A) employee medicine. Medicines(Mylanta) found in reach-in cooler(next burger griddle). Remove medicines from establishment.
- 229.165 (k) (14) (C) quat solution. 229.165 (r) (3) (D)no sanitization(none present in sanitizing bucket with cloths being used for sanitizing procedures). Quat ammonia sanitizing solution temperature off required levels. Keep quat ammonia sanitizing solution within (200ppm-400ppm)(Use test strios to assure proper concentration.
- During hours of operation an establishment is required to have present, a Certified Food Manager with a valid Metro Health ID on premise.
- 229.165 (h) (2)thermometer available(refrigeration uinit by service counter and ice cream machine). Refrigeration unit maintaining PHFs without a thermometer(to assure 41F or less). Provide thermometer in walk in cooler.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized.Item 1)Mold inside ice machine. Remove all ice, clean and sanitize at minimum once per month. Item 2) Food contact equipment and utensils stored to air dry, still had food debris(grease,etc.). Remove all itemsto include rack,clean and sanitize. Item 3)Soda nozzles and back splash plate (food debris). Remove and sanitize once per shift. Provide for general cleaning of equipment(interior,exterior,between walls,handles,underneath,etc.).
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02/10/2011 | 62 |
| No violation noted during this evaluation. | 02/20/2008 | 100 |
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