| No violation noted during this evaluation. | 08/04/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat foods in walk in cooler. Raw beef was moved to a different shelf during inspection. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored above raw eggs in walk in cooler. Beef was moved to a different shelf during inspection. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Flooring not maintained in good repair.
- Food storage - preventing contamination from the premises
Observation: Tomatoes stored directly on shelves of walk in cooler. Shelves not clean to sight or touch. Tomatoes were placed on plates during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on thermometer in front salad bar cooler. Build up on shelves of coolers and shelves in kitchen.
- Plumbing system maintained in good repair
Observation: Leak at back 3 compartment sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils not clean to sight or touch. Utensils were removed to be washed during inspection. Corrected.
- Physical facilities maintained in good repair
Observation: Floors and walls not clean to sight or touch.
- Sanitizers
Observation: Bleach sanitizer in bucket above 100ppm. Water was added to sanitizer to acheive 50ppm. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation not clean.
|
05/19/2015 | Regular |
| No violation noted during this evaluation. | 06/24/2014 | Other |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored next to ready to eat food in walk in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods in walk in cooler not date marked.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed foods not asterisked in the menu that are served raw of under cooked.
- In-use utensils, between-use storage
Observation: Observed handle stored in ice. Handle was removed. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed build up on floor and walls.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Observed sausage cooling at room temperature. Sausage was temped at 93*. Sausage was put in cooler. Corrected.
- Material characteristics of non-food contact surfaces
Observation: Observed foil on non-food contact surfaces.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed taco meat held longer than 7 days. Taco meat was voluntarily discarded. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat food. Food was voluntarily discarded. Gloves were put on. Corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Observed utensils stored in water temped at 125*. Container was dumped. Corrected.
|
04/11/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
08/20/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat potentially hazardous foods not date marked.
- Food storage - preventing contamination from the premises
Observed onions stored less than 6 inches off the floor in a cardboard box.
- Multiuse food contact surfaces are cleanable
Observed microwaves not clean to sight or touch. Observed duct tape and broken edges on ice storage container.
- Light bulbs, protective shielding
Observed light not shielded in walk in cooler.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory in the menu.
- Roasts held at a temperature of 130°F or above
Observed milk and sliced ham in front reach in cooler temped between 47-48*.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed microwaves not clean to sight or touch. Observed duct tape and broken edges on ice storage container.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed build up behind grill area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation system with build up on it.
|
08/08/2013 | Routine |
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