- Hand washing facility is blocked. 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.
- Clean the chili and cheese dispenser nozzle areas.
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11/10/2015 | 94 |
No violation noted during this evaluation. | 06/02/2015 | 100 |
- Need to eliminate gnats from backroom where the three compartment sink is located.
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01/07/2015 | 97 |
No violation noted during this evaluation. | 05/28/2014 | 100 |
- Inspection report is not posted in customer view. Ensure you most recent food safety report is posted in customer view.
- 229.166 (i) (1) (B) HWS improper use. Observed used plastic bags used to bag ice in the hand wash sink. All hand washing sinks should be used for hand washing only.
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10/24/2013 | 93 |
- PROVIDE HOT/COLD RUNNING WATER AT ALL SINKS. (DISCONTINUE ALL OPEN FOOD HANDLING UNTIL HOT WATER IS RESTORED)
- PROVIDE TOWELS AT ALL SINKS AT ALL TIMES. (NO TOWELS)
- PROVIDE FOR ALL TOXIC CHEMICAL SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (SPRAY BOTTLES STORED NEXT OR ON FOOD PRODUCTS)
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02/07/2013 | 90 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD. (30 DAYS TO ENROLL IN FOOD MANAGERS CARD)
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08/07/2012 | 97 |
No violation noted during this evaluation. | 06/13/2011 | 100 |
- PROVIDE FOR ALL COLD HOLD FOODS TO REMAIN AT 41F OR BELOW UNTIL IT IS READY TO BE USED.
- PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOODS LASTING IN COOLERS BEYOND 24 HOURS TO BE LABELED WITH A CONSUME-BY DATE.
- ENSURE FOOD MANAGER CERTIFIED PERSONNEL IS KNOWLEDGEABLE ABOUT PROCEEDURES TO MAINTAIN FOOD SAFE.
- REMOVE MOLDED CARDBOARD OFF SHELVES. ENSURE SHELVES ARE CLEANED AND SANITIZED ON A REGULAR BASIS.
- PROVIDE FOR MOST CURRENT REPORT TO BE POSTED. MANAGER COULD NOT FIND PAST REPORTS.
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08/03/2010 | 82 |
No violation noted during this evaluation. | 01/07/2009 | 82 |
No violation noted during this evaluation. | 03/14/2008 | 93 |
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