| No violation noted during this evaluation. | 12/16/2015 | Follow Up LOC |
- Hand drying provided
Observation: paper towels at hand sink need refilled.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Posting inspection reports
Observation: most recent inspection report should be posted in the public view and remain up until next inspection
- 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: fridge is missing a thermometer
- Sanitization methods - hot water, chemical
Observation: dishmachine needs sanitizer in order to properly sanitize dishes.
|
11/19/2015 | Regular |
| No violation noted during this evaluation. | 10/02/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
10/28/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed food handler handling buns with bare hands today. Use tongs, spatula or wash hands then put on gloves before handling food. Or let customers handle their own buns in the self service line.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area and Eating in unapproved area observed today. Make sure food handlers are not eating in food prep area and beverages need lid in order to be approved in food handling area. No open coffee mugs. This should be kept in the dining area.
- Common name-working containers
label spray bottles so food and non food items are not confused. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
thermometer needed in fridge to ensure it is working properly and maintaining 41deg or less
- When to wash
All food handlers should know when, where and how to wash hands properly. Share "handwashing procedures" with all food handlers and have them sign off to show understanding. Observed food handlers coming into work without washing then start handling food. Wiping nose with kleenex should constitute handwashing before assuming food handling duties.
- Using a handwashing sink- operation and maintenance
make sure hand sink is for hand washing only. Dump coffee, etc in the mop/dump sink by the dish room.
|
09/26/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
08/29/2013 | Routine |
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