| No violation noted during this evaluation. | 06/02/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not placed in sanitizer between use
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: handsink blocked with misc items
- Handwashing signage
Observation: handsink signage not provided
- Toilets and urinals provided according to law
Observation: "restroom out of order" sign hanging on kitchen door -- restroom is required for customers by Food Code
- Maintaining premises free of litter and unnecessary equipment
Observation: remove all broken equipment and all items not necessary for business
- Toilet room
receptacle, enclosed, fixtures clean
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: chicken thawing at room temp -- owner placed in walk-in
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floors thoughout entire facility, walls, ceiling, fronts of equipment, shelving, walk-in cooler all heavily soiled
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee Health form 1B (or equivalent) has not been implemented
|
05/19/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/27/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
REPEAT VIOLATION: Remove items that are not needed for operation. Housekeeping needed in entire kitchen. Mops shall be hung to dry between use.
- Maintaining premises free of litter and unnecessary equipment
REPEAT VIOLATION: Remove items that are not needed for operation. Housekeeping needed in entire kitchen. Mops shall be hung to dry between use.
- Using a handwashing sink- operation and maintenance
Observed handsink blocked with brooms.
- Multiuse food contact surfaces are constructed of safe materials
REPEAT VIOLATION: Foods stored directly in to-go bags -- use containers that are easily cleanable or safe for food -- look for NSF approved containers or statements like "for food or food grade". Observed rice scoop stored in stagnent water.
- In-use utensils, between-use storage
REPEAT VIOLATION: Foods stored directly in to-go bags -- use containers that are easily cleanable or safe for food -- look for NSF approved containers or statements like "for food or food grade". Observed rice scoop stored in stagnent water.
- equipment food contact surfaces and utensils clean to sight and touch.
shelving in walk-in cooler
- Drying mops
REPEAT VIOLATION: Remove items that are not needed for operation. Housekeeping needed in entire kitchen. Mops shall be hung to dry between use.
|
06/25/2013 | Routine |
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