| No violation noted during this evaluation. | 09/05/2014 | Follow Up LOC |
- 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: pico was 56.1deg and needs more ice packed around in salad bar. shred cheese was 50.2deg in make table top in kitchen. Both meat trays under grill out of temp grilled chicken 56deg and raw hamburger patties 57deg-this thermometer showed 44deg. Unit may need serviced. All temps using my digital stem thermometer.
- Sanitizers
Observation: sanitizer bucket was too strong-400-500ppm and should be 200ppm or less quat. Make sure to measure chemicals and water and check strength with test strips.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: ice on cold plate or keeping juice bottles cold cannot be used for drinks also and needs to be separated to prevent cross contamination.
- Hand drying provided
Observation: paper towels missing from small bar off kitchen hand sink
- Handwashing cleanser, availability
Observation: hand soap missing at both bar hand sinks
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08/18/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/19/2013 | Routine |
- Beverage tubing, cold plates, and ice unit drain lines
ice used in drinks should be seperated from ice on cold plate and covering tubing at bars. Grate is good but the back part of the plate and the tubing need covered too.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
There was no sanitizer or soap at the dishmachine today. Corrected. An alarm will alert staff when to change chemicals. All new machines require an alarm.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
once soup falls below 135deg it should be moved to cooler or freezer. Corrected. Cook did use a chill paddle for the large bucket of soup but it was 114deg sitting at room temp before that. See handout
- Warewashing equipment
cleaning agents and wash solution temperatures
- Roasts held at a temperature of 130°F or above
cooler drawers under grill were out of temp today. Chicken chunks and hamburger patties were 48deg using my digital stem thermometer. Therm showed 43deg. Breading containers should be kept under refrigeration when not in use. They are stored at room temperature and there are chunks of food inside. --Steam table should be bumped up a bit. Marinara was 128deg at time of inspection. Should be 135deg or more. corrected
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12/02/2013 | Routine |
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