|Week of ||Score ||Noted Violations|
|6/11/2018 ||84-B |
No. | Description of code requirement not in compliance | Occur
4-2B Food-contact surfaces: cleaned & sanitized 1
6-1A Proper cold holding temperatures 1
15B Warewashing facilities: installed, maintained, used; test strips 1
17B Garbage/refuse properly disposed; facilities maintained 1
17B Garbage/refuse properly disposed; facilities maintained 1
17C Physical facilities installed, maintained, and clean 1
|12/29/2017 ||99-A |
Warewashing facilities: installed, maintained, used; test strips
Nonfood-contact surfaces clean
|6/28/2017 ||96-A |
18 Insects, rodents, and animals not present
|12/12/2016 ||92-A |
Food stored covered
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Insects, rodents, and animals not present
|1/19/2016 ||92-A |
1. Observed employee bring used chip basket back into kitchen, re-line with clean paper and place in "clean" stack with other bowls for use. These baskets must be properly cleaned and sanitized after each use. If the baskets cannot be properly cleaned because of design, they must be replaced. Observed chip residue in several of the baskets for use. Employee was instructed to clean & took those baskets to dish area.
2. Thermometer in walk-in cooler reading 30°F. All food items checked were 42° as was ambient temperature. Ensure that all thermometers are accurate.
3 Light above steam well is not shielded or shatterproof. Supply cover or shatterproof bulb.
|7/20/2015 ||91-A |
Raw fish and raw beef stored over salad and condiments. No contamination appeared to have occurred since both were in covered containers. Never store raw potentially hazardous food over ready to eat food. The items were relocated.
|2/3/2015 ||91-A |
Observed rice in the steam table at 98 -101°F. The cook stated that the rice had been without heat for about one hour after it was cooked. The rice was pulled for reheating to 165°F for 15 seconds. After cooking, if the rice is not needed, it must be cooled to 41°F within 6 hours. It must not drop below 135°F if it is to be held hot.
|9/23/2014 ||97-B |
Observed can badly damaged on the seal. Damaged cans being held for return to supplier must be stored separately from cans for use.
|9/16/2014 ||89-B |
Potentially hazardous food in the reach-in cooler at 48°F to 50°F. Must be 41°F or below. The gasket on the door was in disrepair and the door was open. The unit was adjusted down and an empty keg was placed in front of the door to keep it closed until the gasket can be replaced. Repeat Violation.
|5/6/2014 ||91-A |
Observed potentially hazardous food in the walk-in cooler at 47°F. Must be 41°F or below. A shipment had been received and the door had been open. Keep door closed and monitor temperature to ensure that it drops. If not, adjust the temperature down.
|11/19/2013 ||97-A |
Observed badly damaged seal on one can. Damaged cans to be sent back to supplier must be segregated from cans for use.
|6/25/2013 ||91-A |
Observed grill cook place raw sausage on the grill with gloved hands. The employee then touched corn tortillas. The employee was stopped and the tortillas were discarded and hands were washed. After touching raw potentially hazardous food, hands must be washed before touching ready to eat food. Another option would be to use tongs to handle the raw meat, but the handle must never contact the raw PHF.
|3/5/2013 ||96-A |
1. The blade of the can opener has a buildup of food debris. Clean the blade more frequently.
2. The ceiling of the walk-in cooler should be cleaned to remove dust.
3. The back door needs to be repaired to that it seals tightly to prevent insects and vermin from entering the facility.
|11/28/2012 ||94-A |
1. Raw chicken thawing in a container of water. When thawing, a continuous stream of water should be flowing over the chicken.
2. Raw shrimp and raw chicken were being prepared in the same sink. The shrimp requires a cook temperature of 145ºF whereas the chicken requires a cook temp of 165ºF. It is critical that the raw shrimp are not contaminated with the raw chicken since the shrimp does not require the same high cook temperature for pathogen destruction
|7/12/2012 ||98-A |
1. Missing vent cover in the refrigerator must be replaced.
2. The seal at the 3 comp sink should be replaced.
|3/1/2012 ||96-A |
1. Sanitizer for wipe cloths not at proper minimum concentration. The auto-dispensing unit was not operating properly. Make sanitizer manually until repaired.
2. The fan vents in both the walk-in cooler and the 2-door refrigerator should be cleaned to remove the accumulation of dust and what appears to be a mold-like growth.
|10/6/2011 ||96-A |
1. Wet wiping cloth not stored in sanitizing solution between uses.
2. Need test strips for testing chlorine levels for the dish machine.
|6/6/2011 ||91-A |
Observed potentially hazardous food cold-held at greater than 41ºF. Miscellaneous PHF items in the walk-in cooler at 47-49ºF. The air temperature was 60ºF. Person-in-charge stated that cooler had just broken and showed the invoice where the parts were ordered. A refrigerator from another facility was in route since the parts would not be received for 2 days. The PHF in the cooler was moved to other units until the borrowed unit could arrive. Corrected on-site.
|12/8/2010 ||97-A |
Cans dented on seam. Dented cans should be segregated from other cans and returned to supplier. Corrected on-site.
|5/10/2010 ||82-B |
Worker seen handling ready to eat tortillas with bare hands when glove or utensil is required. No bare hand contact is allowed with ready to eat foods. Person-in-charge to ensure employees are trained on proper handling of ready to eat foods.
Reheated food for hot holding not reaching 165ºF for 15 seconds within 2 hours. Numerous items on steam table not at proper holding temperature of 135ºF. Employee stated that potentially hazardous food items had only been placed on unit 20 minutes before. Water in unit at 143ºF, so the unit is incapable of heating the food to the required temperature of 165ºF. Potentially hazardous food items were pulled and properly reaheated. Person-in-charge to ensure that potentially hazardous food items are properly reheated to the required minimum of 165ºF.
|11/13/2009 ||95-A |
Employee drinks must have lid and straw.
Broken tile at dish machine must be repaired.
|7/6/2009 ||96-A |
Numerous flies throughout facility.
|3/23/2009 ||95-A |
Paper towels must be available at hand wash sink.
Glasses must be air dried before stacking.
|11/6/2008 ||90-A |
Potentially hazardous food not held at proper temperature. Misc. food items in walk-in cooler at 46°F must be 41 °F or below.
Vents in walk-in cooler should be cleaned to remove significant amount of dust.
|6/23/2008 ||94-A |
All potentially hazardous prepared food held over 24 hours must be date marked.
Do not wet stack clean dishes; air dry then stack.
Dumpster area must be cleaned. Dumpster must have plug. Grease holding container must have lid.
|2/28/2008 ||87-B |
No bare hand contact allowed with ready to eat food.
Date marking procedure required for prepared potentially hazardous food.
|11/2/2007 ||91 |
Potentially hazardous food not rapidly reheated to 165 degrees F.
Wipe cloths not stored in sanitizing solution.
3. Towels not available at hand wash sink.
|6/5/2007 ||89 |
Potentially hazardous food not rapidly cooled.
Need test strips for QUAT sanitizer used for wipe cloths.
|12/19/2006 ||89 |
Raw meat stored above food in the final state
Usage of upside-down crates to elevate food and goods making floor inaccessible for cleaning
Cardboard used as shelf-liner/ potential insect/rodent harborage
|7/25/2006 ||93 |