| No violation noted during this evaluation. | 12/23/2015 | Follow Up LOC |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: lettuce and tomato in prep cooler temped at 46 degrees. Manager reports items were prepped at noon and will be used.
- Safe, unadulterated, honestly presented
Observation: Container of limes held limes with mold. Staff sorted and discarded lime at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation:Manager did not have thin tip thermometer on site.
- Sanitizers
Observation: Bleach sanitizing solution did not meet requirements.
- Food storage containers identified with common name of food
Observation: Various containers are not labeled with common name of food.
- Where to wash
Observation: Staff are using three compartment sink to wash hands. Staff will wash hands at hand sink in back of kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various foods in refrigerator were not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No bleach test strips on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef was stored above sauce in cooler. Manager moved item to shelf during inspection.
- Hand drying provided
Observation:No hand towels provided at designated hand sink. Towels provided on site.
|
11/04/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:Do not use bare hands when handling ready to eat food (bakery items, lettuce, tomatoes, cheese, etc.)
- Posting of a valid license
Observation:Post current license.
- Posting inspection reports
Observation:Post current inspection report.
- Eating, drinking, or using tobacco
Observation: Employee eating in food prep area.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Use test strips to determine sanitizer solution concentration.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Make sure that sanitizer solution is the proper strength-chlorine bleach 100ppm, Quaternary ammonia 200ppm.
- In-use utensils, between-use storage
Observation:Food scoops must have handles.
- Ice used as exterior coolant not used as a food
Observation:Store scoops used for food with the handles up out of the food.
|
06/30/2014 | Regular |
- Exterior walls and roofs provide effective protection
Repair damaged wall area on the exterior southwest corner of building.
- Frozen PHF/TCS foods are properly slacked and thawed
Thaw frozen foods in the refrigerator or under constantly running cold water.
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible in all coolers. Replace any thermometers that are inaccurate.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer not visible in all coolers. Replace any thermometers that are inaccurate.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Outer openings are protected
Repair front door so it closes completely.
|
10/28/2013 | Routine |
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