| 02/15/2024 - Routine Inspection
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:TCS food prepared on site must be properly labeled and date marked
must properly keep shrimp and fish on ice when prepping
Must clean ice machine
must sanitize ice buckets and have 6in off the floor
|
|
|
Adequate handwashing facilities; accessible
Comments:Handwashing sink must be used for handwashing only
|
|
|
Physical facilities installed, maintained, clean
Comments:Must fix ceiling in the back room of the establishment
Must fix ceiling around the vent hood
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep all lid to cold holds closed at all times
must remove chicken from the cold hold by fryer temp is 47.
|
|
|
Proper date marking and disposition
Comments:Food removed from the original container shall be properly labeled and date marked
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must not use paint brush for utensils, must use approved utensils
|
|
|
Other vioations
Comments:Must not let employee being bike through building.
|
| 04/11/2023 - Routine Inspection
|
|
|
Physical facilities installed, maintained, clean
Comments:must replace ceiling tile
|
|
|
Proper date marking and disposition
Comments:must date-mark all prepped food
|
|
|
Adequate handwashing facilities; accessible
Comments:
|
|
|
Food contact surfaces cleaned and sanitized
Comments:must place bowls and food slicers on shelf away from missing ceiling
|
| 08/09/2022 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:must fix hot water faucet
|
| 10/06/2021 - Routine Inspection
|
| 04/04/2018 - Routine Inspection
|
|
|
Proper date marking and disposition
Comments:Date marking combined ingredients for RTE/ TCS food
TCS food prepared on site must be properly labeled and date marked
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination (Pudding)
|
|
|
Time as public health control; procedures & records
Comments:Must keep record of time of pudding as discussed in order to keep from refrigeration.
|
|
|
Approved thawing method
Comments:tub of chicken in bin near walk in cooler but have ice the chicken is in standing water.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
|
|
|
Original container labeling (bulk food)
Comments:Original container (bulk food); food storage containers shall be labeled with the common name of food
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Scoops must have handles must not use bowls.
|
| 10/24/2017 - Routine Inspection
|
|
|
Proper date marking and disposition
Comments:Must date mark all containers that are placed in the walk in cooler at all times.
|
|
|
Original container labeling (bulk food)
Comments:Must label cans in the dry storage area that have missing original labels.
|
|
|
Time as public health control; procedures & records
Comments:Pudding must not sit out at room temperature.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:No eating in the kitchen area all eating must be done in the dining are away from foods served to the public.
|
|
|
Single-service, single use articles; properly used
Comments:Napkins must be 6 inches off the floor at all times.
|
|
|
Physical facilities installed, maintained, clean
Comments:Must replace light covers in the walk in cooler and the dry storage area.
|
|
|
Approved thawing method
Comments:Meat must be thawed under cold running water in an ice bath or in the cooler not sitting on the drain board.
Shrimp must be thawed under cold running water or in an ice bath.
|
| 08/03/2017 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Boxes in the freezer must stay off the floor at all times.
|
|
|
Original container labeling (bulk food)
Comments:Must label all containers not in original packaging.
|
| 03/02/2017 - Routine Inspection
|
|
|
Adequate ventilation and lighting
Comments:Must have grease filters installed anytime cooking is being done. (missing several grease filters)
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must not place knives between the equipment.
|
|
|
Single-service, single use articles; properly used
Comments:must never use single service items as scoops. Anything used as scoops must have handles at all times.
|
|
|
Environmental contamination
Comments:Must not place anything in the ice machine. (Water bottle placed in the ice machine) Personal items are not allowed in the ice never.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the walk in cooler at all times.
|
|
|
Original container labeling (bulk food)
Comments:Must label all items not in original packaging.
|
| 12/20/2016 - Routine Inspection
|
|
|
Environmental contamination
Comments:Box of napkins must be 6 inches off the floor at all times.
|
|
|
Garbage properly disposed; facilities maintained
Comments:Must bag trash before placing in dumpster.
|
|
|
Other vioations
Comments:Must keep lid to grease bin closed at all times.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all items in the walk in cooler and freezer to prevent contamination.
Must keep bag of flour off the floor at all times.
|
|
|
Proper date marking and disposition
Comments:must date mark all items in the walk in cooler.
|
| 09/23/2016 - Routine Inspection
|
|
|
Warewashing facilities, installed, maintained
Comments:Must not place anything in the hand sink.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must only use scoops with handles.
|
|
|
Toxic substances properly identified, stored, used
Comments:All toxic items must be kept in a separate area away from food prep.
|
|
|
Thermometers provided, chemical test strips
Comments:All coolers must have thermometers at all times.
|
|
|
Garbage properly disposed; facilities maintained
Comments:Must bag all trash before placing the dumpster.
|
|
|
Food handler / no unauthorized persons / personnel
Comments:All employees must have a food handlers certification and managers should have a management certification. Manager said all employees will be certified 09/30/2016.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all items in the walk in cooler at all times.
|
|
|
Original container labeling (bulk food)
Comments:Must label all containers not in original packaging.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the walk in cooler.
|
|
|
Non-food contact surfaces clean
Comments:Must clean vents on outside of the vent a hood and must also clean the vent in the vent a hood
|
|
|
Proper cooling, equipment adequate to hold temp
Comments:Must not place large pans in the cooler must place in small containers for cooling.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Must have lids and straws on all employee drinks.
|
|
|
Physical facilities installed, maintained, clean
Comments:The cold unit in the kitchen area is not reaching a safe temp must get unit fixed and I will recheck in 3 days.
|
|
|
Time as public health control; procedures & records
Comments:Pudding must not be place out at room temp (not indication on how long pudding has been sitting out at room temps.) Must stay at temp. Manager disposed of 4 bowls of pudding.
|
|
|
Proper hot holding temperature (135 F)
Comments:
|
| 06/21/2016 - Routine Inspection
|
|
|
Approved sewage / proper wastewater disposal
Comments:must close grease bin in alley
|
|
|
Adequate handwashing facilities; accessible
Comments:must have handsanitizer for all handsinks
|
|
|
Person in charge demonstration of knowledge CFM
Comments:must have foodhazndlers card
|
|
|
Proper cold holding temperature (41 / 45)
Comments:must cool pudding to 41 or below
|
|
|
Proper date marking and disposition
Comments:must date make food in walkin
|
|
|
Food separated and protected during prep, storage
Comments:pudding out not covered
|
| 03/02/2016 - Routine Inspection
|
|
|
Food and non-food contact surfaces cleanable
Comments:The vent a hood over the cooking surface facing the serving window must be cleaned.
|
|
|
Proper date marking and disposition
Comments:All item placed in the walk-in coolers must have a date mark from the date the items was placed in the cooler.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:All employee drinks must have a lid and straw at all times in the kitchen or prep areas.
|
|
|
Time as public health control; procedures & record
Comments:All items in the walk in cooler must have a date mark. The reason for this is to ensure these items are not missed or used after the timed date for being safe to serve. Nothing in the walk-in cooler is marked.
|
|
|
Original container labeling (bulk food)
Comments:All containers not in original packaging must be labeled (big blue bin in the kitchen area, and all seasonings etc.)
|
|
|
Environmental contamination
Comments:All item must be 6 inches off the floor at all times. I'm aware a truck of supplies just arrived but in the stock room there are boxed opened of cups that must be picked up off the floor.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:All items used as scoops must have handles at all time must never use plates, bowls, etc. as scoops.
|
| 12/10/2015 - Routine Inspection
|
| 10/27/2015 - Routine Inspection
|
| 07/02/2015 - Routine Inspection
|