| No violation noted during this evaluation. | 04/09/2015 | 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:Diced tomatoes and lettuce in prep table at 44 degrees. Container of shredded cheese at 55 degrees.
- Person in charge is present
Observation: No person in charge designated when manager not present.
- Eating, drinking, or using tobacco
Observation: Open drinks
- Food storage - preventing contamination from the premises
Observation: Dough containers sitting on floor in hallway
- 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: Pizza in hot hold unit at 120 degrees.
- Packaged foods shall comply with standard of identity requirements
Observation: Cookies wrapped and placed out for consumer self service, no ingredients or contact information.
- Handwashing aides and devices, use restrictions
Observation: Empty cans sitting in hand sink.
- Designated areas for employees
use of designated areas by employees
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Not familiar with symptoms, reportable diseases and restrictions/exclusions.
|
03/25/2015 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/19/2013 | Routine |
- Linens- cleaning and storage
Single use items not stored original packaging, not inverted. Spatulas in bad repair. Not food contact surfaces every four hours (dough hook). Cutting board put on prep table while still wet. Scoops laying in flour and streusel.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not stored in sanitizer between uses.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood system soiled.
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored with food contact surfaces - moved at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Single use items not stored original packaging, not inverted. Spatulas in bad repair. Not food contact surfaces every four hours (dough hook). Cutting board put on prep table while still wet. Scoops laying in flour and streusel.
- Utensils and pressure measuring devices maintained
Single use items not stored original packaging, not inverted. Spatulas in bad repair. Not food contact surfaces every four hours (dough hook). Cutting board put on prep table while still wet. Scoops laying in flour and streusel.
- Food storage - preventing contamination from the premises
Containers of food on floor in both walk-in cooler and walk-in freezer. Bucket of pickles uncovered in walk-in cooler. Pizza discs in freezer, not covered.
- In-use utensils, between-use storage
Single use items not stored original packaging, not inverted. Spatulas in bad repair. Not food contact surfaces every four hours (dough hook). Cutting board put on prep table while still wet. Scoops laying in flour and streusel.
- Miscellaneous sources of contamination
Containers of food on floor in both walk-in cooler and walk-in freezer. Bucket of pickles uncovered in walk-in cooler. Pizza discs in freezer, not covered.
- Using a handwashing sink- operation and maintenance
Can and knife in handsink.
- Package integrity
Dented cans of mushrooms and green olives.
|
06/03/2013 | Routine |
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