| No violation noted during this evaluation. | 11/03/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food and grease build-up around the fryers and grill.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The hand sink in the employee bathroom is being used as the hand sink for the kitchen employees. The 3-compartment sink is to be used as the hand sink.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Grill not clean to sight or touch.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the make-table, fridge, and walk-in cooler. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
|
10/27/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/30/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces, including handles, fridge, and shelves, not clean.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The facility was using the sink in the bathroom as a hand sink. Corrected by using a sink in the 3-compartment sink as a hand sink.
- Equipment location, installation, repair, and adjustment
Observation: Significant ice build-up in the freezer and cooler is leaking water on the floor in the walk-in.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Cutting surfaces maintained
Observation: The cutting board can no longer be sanitized effectively because it is scratched.
|
06/02/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Common name-working containers
Observation: Bottle not labeled. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Sanitizers
Observation: Quat sanitizer is below required level. Corrected.
|
12/30/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be shelved beneath ready-to-eat food Corrected at time of inspection
- Sanitizers
Quat sanitizer must be mixed to yield 200 ppm (it was too strong) Corrected at time of inspection
|
11/27/2013 | Routine |
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