| No violation noted during this evaluation. | 12/21/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on staff.
- Food storage - preventing contamination from the premises
Observation: Numerous boxes on the floor of the walk-in freezer.
- Eating, drinking, or using tobacco
Observation: Open can of Monster in the reach-in cooler - REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pasta Salad, Lettuce not dated.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in coolers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for dishmachine - provided - corrected on site.
|
11/20/2015 | Regular |
| No violation noted during this evaluation. | 06/07/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths laying on counters.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in coolers.
- Eating, drinking, or using tobacco
Observation: Open glass of water in the Kitchen.
- Food storage containers identified with common name of food
Observation: Numerous items not labeled as to contents.
- Bare hand contact with ready to eat foods
Observation: Slicing Tomatoes and touching them with bare hands.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Lettuce at 46, Cooked Sausage at 48 and 52, Cooked Chicken at 49, Homemade Alfredo at 48, Pesto at 47, Sliced Tomatoes at 48, Homemade Pizza Sauce at 49 - all disposed of.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pasta Salad, Sliced Tomatoes and numerous other items not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips to check dish machine.
|
05/29/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/18/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Chicken Pasta, Cooked Sausage, Cooked Hamburger, Sliced Tomato not date marked - Corrected at time of inspection
- Common name-working containers
Bottle of Table Cleaner not labeled - Corrected at time of inspection
- Food is properly labeled
Chicken Pasta, Cooked Sausage, Cooked Hamburger etc. not labeled - Corrected at time of inspection
- Other personal care items - storage
Employee food in the walk-in cooler and the reach-in cooler - Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Microwave needs cleaned. Wiping cloths not maintained in sanitizer between use - Wiping cloth laying on the counter - Corrected at time of inspection
|
03/14/2013 | Routine |
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