Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Cooling methods – temperature and time control: The operator is not using an effective method for cooling.
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EMPLOYEE DRINKS: OBSERVED UNACCEPTABLE EMPLOYEE BEVERAGE CONTAINERS.
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FOOD STORAGE CONTAINERS--COMMON NAME ID: WORKING CONTAINERS OF FOOD ARE NOT PROPERLY LABELED.
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FOOD STORAGE--PREVENTING CONTAMINATION FORM THE PREMISES: FOOD ITEMS ARE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.
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Facilities: Distressed merchandise: Location: Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, were not segregated and not held in designated areas that are
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Miscellaneous sources of contamination: Miscellaneous sources of contamination observed.
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PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
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PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
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TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
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TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
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TEMPERATURE MEASURING DEVICES: TEMPERATURE MEASURING DEVICES ARE MISSING, NOT CORRECTLY PLACED, NOT READABLE, OR OF IMPROPER DESIGN.
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THAWING TCS FOODS , TEMPERATURE & TIME CONTROL: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD WAS IMPROPERLY THAWED.
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WIPING CLOTHS--USE LIMITATION: CLOTHS USE FOR WIPING FOOD COUNTERS AND OTHER EQUIPMENT SURFACES WERE NOT BEING STORED IN SANITIZER.
|
Jun 1, 2010
|
67 |
-
Hands & arms--when to wash (handwashing): Food employee(s) did not wash hands in situations that specifically require them to do so.
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PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
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SANITIZING FOOD-CONTACT SURFACES : EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS WERE NOT PROPERLY SANITIZED.
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TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
|
Jun 14, 2010
|
79 |
-
EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
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PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING CLEANSER – AVAILABILITY: EACH HANDWASHING SINK DID NOT HAVE A SUPPLY OF HAND CLEANING LIQUID, POWDER OR BAR SOAP.
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PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
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POISONOUS MATERIALS: GENERAL USE PESTICIDE, CERTIFIED OPERATOR: A GENERAL USE PESTICIDE WAS APPLIED FOR NON INCIDENTAL USE AFTER JULY 1ST, 2004
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RTE TCS FOODS, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
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TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
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Time as a public health control : The operator is not properly using time as a public health control for time up to four hours.
-
USING A HANDWASHING SINK–ACCESSIBILITY: ACCESS TO HANDWASHING SINK BLOCKED.
|
Nov 1, 2010
|
68 |
-
PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
-
RTE TCS FOODS, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
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Time as a public health control : The operator is not properly using time as a public health control for time up to four hours.
|
Nov 23, 2010
|
85 |
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
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EQUIPMENT, LINENS, SINGLE-SERVICE ITEMS – STORAGE.: CLEANED EQUIPMENT AND UTENSILS, LAUNDERED LINENS, OR SINGLE-SERVICE AND SINGLE-USE ARTICLES ARE NOT STORED IN A CLEAN, DRY LOCATION, PROTECTED FROM CONTAMINATION.
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FACILITIES: CLEANING: FREQUENCY : THE PHYSICAL FACILITIES ARE NOT CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
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IN-USE UTENSILS--BETWEEN-USE STORAGE: IN-USE UTENSILS ARE IMPROPERLY STORED.
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PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
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POISONOUS OR TOXIC MATERIALS - STORAGE: SEPARATION: POISONOUS OR TOXIC MATERIALS ARE STORED IN A MANNER THAT COULD CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, OR SINGLE-SERVICE OR SINGLE-USE ARTICLES
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PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
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Special: Acidified White Rice Preparation: The facility is acidifying rice to render it a non-Time/temperature controlled for safety food and does not meet the applicable code requirements or have a HACCP. plan.
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USING A HANDWASHING SINK–ACCESSIBILITY: ACCESS TO HANDWASHING SINK BLOCKED.
|
Feb 9, 2011
|
71 |
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