| No violation noted during this evaluation. | 01/05/2016 | Follow Up RCP |
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles - labeled at time of inspection.
- Posting inspection reports
Observation: Inspection report not posted.
- Posting of a valid license
Observation: License not posted where consumer can see it.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked (prime rib, grinder meat, ribs, potato salad, coleslaw)
- Restriction-presence and use
Observation: Using "concentrated" bleach to sanitize food contact surfaces.
- Eating, drinking, or using tobacco
Observation: Observed open drinks in food prep area.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals laying on "to go" containers - relocated at time of inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Pork and beef in hot hold unit at 109 degrees, beans in crock pot at 89 degrees. Removed to be reheated at time of inspection.
- Foods are cooled using appropriate methods
Observation: Cooked, baked potatoes, cooled while wrapped in foil and in crock pot used for hot holding.
- Service sink required
Observation: Major remodel did not install mop sink.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Put cooked chili in crock pot at 8:15 to reheat. Temperature at 10:30 was 99 degrees, CANNOT BE USED. Disposed of at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
|
12/14/2015 | Regular |
| No violation noted during this evaluation. | 03/17/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of refrigerators, small freezer, soiled. Spice shelf soiled.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Grinder meat in crock pot at 83 degrees
- Foods are cooled using appropriate methods
Observation: Foods cooked and cooled placed in covered plastic containers, whole meats.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using crock pots, hot hold units to reheat foods.
- 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: Grinder meat at 43 degrees, brisket at 48 degrees in Samsung refrigerator
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils not dispensed by handles.
|
03/05/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and opened foods stored in cooler not dated
|
08/14/2013 | Routine |
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