| No violation noted during this evaluation. | 04/14/2015 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: numerous employee beverages in food prep area -- corrected by removing from food prep area
- 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: implement form 1B or equivalent
- Handwashing signage
Observation: handsink signage not provided at handsinks
- Separation from food, equipment, utensils, linens, and single service
Observation: unlabeled spray bottle and "Rustoleum" in food prep area -- corrected by moving
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: sausage links in steamtable 77*F -- voluntarily discarded
- 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: top of fry side cooler 64-67*F -- all product was voluntarily discarded and cooler will not be used
- Bare hand contact with ready to eat foods
Observation: observed food employee touch shredded cheese and toast with bare hands -- corrected by addressing on-site and employee put gloves on
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not placed in sanitizer between use
- Disclosure of menu items offered or served raw or undercooked
Observation: menu items not identified with Consumer Advisory on breakfast menu and gluten free menu -- corrected by manager having employees begin correcting the menus
- Common name-working containers
Observation: unlabeled spray bottle in food prep area -- corrected by moving
|
03/16/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
|
05/14/2013 | Routine |
- Air drying of equipment and utensils
Observed food utensils not properly air drying prior to stacking.
- Linens- cleaning and storage
Observed cutting boards not properly washed/rinsed/sanitized/air dried at least every 4 hours. Corrected at time of inspection. Observed food utensils stored in unclean bins. Observed food utensils stored in standing water.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed raw chicken thawing at room temperature. Observed large bag of bread crumbs stored on floor. Corrected at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed sliced tomatoes, homemade blue cheese, sweet potato and onion dips, pico and pasta salad that has exceeded 7 day requirement. Voluntarily discarded.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed cutting boards not properly washed/rinsed/sanitized/air dried at least every 4 hours. Corrected at time of inspection. Observed food utensils stored in unclean bins. Observed food utensils stored in standing water.
- Eating, drinking, or using tobacco
Observed employee drinks in food prep areas not properly covererd with lid and straw. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several potentially hazardous, ready-to-eat foods not properly date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed fan in kitchen area not kept clean.
- In-use utensils, between-use storage
Observed cutting boards not properly washed/rinsed/sanitized/air dried at least every 4 hours. Corrected at time of inspection. Observed food utensils stored in unclean bins. Observed food utensils stored in standing water.
- Food storage - preventing contamination from the premises
Observed raw chicken thawing at room temperature. Observed large bag of bread crumbs stored on floor. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
|
05/02/2013 | Routine |
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