| No violation noted during this evaluation. | 07/17/2014 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There is no thin tip thermometer to check the temperatures of foods such as burger.
- Food is properly labeled
Observation:Packaged sandwiches (Hot and Cold) must be labeled with a list of ingredients in descending order of predominance by weight, and the net contents (ounces, volume or count).
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is no handsink in the kitchen area.
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05/21/2014 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food is properly labeled
Packaged foods made onsite must be labeled with the name of this establishment, the common name of food packaged, a list of ingredients in descending order of predominance by weight, any allergen cautionary statement and net contents.
- Test kit provided and used to measure sanitizing solution concentration
- In-use utensils, between-use storage
Clean & sanitize ice cream scoops every four hours maximum, and keep them dry between uses.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observed drip from the ventilation hood that must be eliminated.
|
05/11/2013 | Routine |
- In-use utensils, between-use storage
Clean & sanitize ice cream scoops every four hours maximum, and keep them dry between uses.
- Food is properly labeled
Packaged foods made onsite must be labeled with the name of this establishment, the common name of food packaged, a list of ingredients in descending order of predominance by weight, any allergen cautionary statement and net contents.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Test kit provided and used to measure sanitizing solution concentration
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observed drip from the ventilation hood that must be eliminated.
|
05/11/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
- Cutting surfaces maintained
Ice cream scoops cannot be stored in stagnant water between uses. Scoops must be 1. Stored in 135* hot water or higher, 2. Rinsed and allowed to air dry between uses and washed rinsed and sanitized every four-hours throughout the day, or 3. Stored in the freezer with the ice cream. Clean the top and underneath sides of the cutting board on prep table, in addition to the underneath side of the malt mixer.
- Food is properly labeled
Packaged sandwiches (Hot and Cold) must be labeled to include the name and location of this establishment, the common name of food packaged, a list of ingredients in descending order of predominance by weight, and the net contents (ounces, volume or count).
- In-use utensils, between-use storage
Ice cream scoops cannot be stored in stagnant water between uses. Scoops must be 1. Stored in 135* hot water or higher, 2. Rinsed and allowed to air dry between uses and washed rinsed and sanitized every four-hours throughout the day, or 3. Stored in the freezer with the ice cream. Clean the top and underneath sides of the cutting board on prep table, in addition to the underneath side of the malt mixer.
|
03/12/2013 | Routine |
- Cutting surfaces maintained
Ice cream scoops cannot be stored in stagnant water between uses. Scoops must be 1. Stored in 135* hot water or higher, 2. Rinsed and allowed to air dry between uses and washed rinsed and sanitized every four-hours throughout the day, or 3. Stored in the freezer with the ice cream. Clean the top and underneath sides of the cutting board on prep table, in addition to the underneath side of the malt mixer.
- In-use utensils, between-use storage
Ice cream scoops cannot be stored in stagnant water between uses. Scoops must be 1. Stored in 135* hot water or higher, 2. Rinsed and allowed to air dry between uses and washed rinsed and sanitized every four-hours throughout the day, or 3. Stored in the freezer with the ice cream. Clean the top and underneath sides of the cutting board on prep table, in addition to the underneath side of the malt mixer.
- Test kit provided and used to measure sanitizing solution concentration
- Food is properly labeled
Packaged sandwiches (Hot and Cold) must be labeled to include the name and location of this establishment, the common name of food packaged, a list of ingredients in descending order of predominance by weight, and the net contents (ounces, volume or count).
|
03/12/2013 | Routine |
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