| No violation noted during this evaluation. | 06/11/2014 | Follow Up LOC |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Mechanical ware washing machine not sanitizing - ORDERED NOT TO USE UNTIL OPERATING CORRECTLY.
- Maintaining premises free of litter and unnecessary equipment
Observation: Several bags of garbage in kitchen.
- 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: Milk on counter at 45 degrees. Milk in reach-in coolers at 60 degrees. Burritos in large refrigerator at 53 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of refrigerator units soiled.
- 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: Missing thermometers in refrigeration units.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: Doors propped open.
- Restriction-presence and use
Observation: Raid on premises.
- In-use utensils, between-use storage
Observation: Stirring spoons in standing water.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils not dispensed by handle.
- Hand drying provided
Observation: No paper towels at handsink in kitchen.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
|
05/27/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/22/2013 | Routine |
- Responsibilities of Permit Holder
License posted expired on March 8, 2013.
- Cleaning of cooking and baking equipment
Steamer pitchers not washed and sanitized every four hours. Cups laying in coffee beans.
- Light bulbs, protective shielding
Light not shielded in pastry case.
- Roasts held at a temperature of 130°F or above
Milk on counter at 50 degrees.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a probe type thermometer for checking internal temperatures of food *.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Mechanical warewashing machine not sanitizing. Will not use until it is working properly. Establishment to use three compartment sink until that time.
- Miscellaneous sources of contamination
Ice bin, no drain *.
- Duties of PIC
Not familiar with reportable diseases.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Steamer pitchers not washed and sanitized every four hours. Cups laying in coffee beans.
- In-use utensils, between-use storage
Steamer pitchers not washed and sanitized every four hours. Cups laying in coffee beans.
- Toilet room
receptacle, enclosed, fixtures clean
|
03/26/2013 | Routine |
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