Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Code 35
3-602.11 Food Labels - PF Grab and go items need to have more information on labels. A labelling guidance document was left with the manager at the time of the inspection.
Code 38
2-402.11 Effectiveness-Hair Restraints - C Please ensure employees handling food have a proper hair restraint on such as a ball cap or hair net.
Code 54
6-305.11 Designation-Dressing Areas and Lockers - C An employee purse was stored on dry food storage shelf. Please have a segregated area for employee storage of personal belongings. Issue was discussed.
Code 51
5-501.17 Toilet Room Receptacle, Covered - C A covered receptacle is needed in the women's restroom for the disposal of sanitary napkins.
Code 21
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Most date marking looks great. However, there was some ham slices that were opened on Sunday that needed to be date marked. Issue was discussed. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P There was pork from 09/5 - 09/10 that was discarded at the time of the inspection. Please be sure all ready-to-eat, potentially hazardous food is not held for more than 7 days.

Previous Inspections

Inspection Type Score
Routine Inspection 99.0
Visit Comments

3 total inspections