| No violation noted during this evaluation. | 12/09/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: upright freezer needs cleaning
- Common name-working containers
Observation: spray bottles at bar need relabeled so food and non food items are not confused.
- Handwashing signage
Observation: hand sink in kitchen needs sign designating it for handwashing only
- 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: two door white fridge and clear door fridge both need a thermometer
|
12/02/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
11/28/2013 | Routine |
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Only beverages with a lid are approved to be in food prep areas.
- Food storage containers identified with common name of food
storage containers need labled when food is removed from original packaging
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
ceiling fan and vents in kitchen need cleaning
- Cleaning frequency of food contact surfaces (PHF/TCS)
Critical: Use ice scoop instead of dipping glass into ice to dispense. Scoop handle is already contaminated. Slicer doesn't appear to be getting properly disassembled, washed rinsed and sanitized after use. There is build up in corners which could be a cross contamination hazard.
- Preventing contamination from equipment, utensils, and linens
Critical: Use ice scoop instead of dipping glass into ice to dispense. Scoop handle is already contaminated. Slicer doesn't appear to be getting properly disassembled, washed rinsed and sanitized after use. There is build up in corners which could be a cross contamination hazard.
- Roasts held at a temperature of 130°F or above
chili in soup kettle was 118.1deg today using my digital stem thermometer. Should be reheated to 165 deg then hot held at 135deg or more. Dial was turned up to reheat. Corrected.
- Preventing contamination when tasting
Observed food handler stick her finger in the gravy to test the temperature. This is a cross contamination hazard. Use a thermometer instead.
- Bare hand contact with ready to eat foods
There should be no bare hand contact with ready to eat foods. Have food handlers read and sign handout for corrective action.
- Food temperature measuring devices are provided and readily accessible
At least one thin probe thermometer is needed to check food temps. Thermometers are needed in all cooling units containing food. I was not able to locate any during today's inspection.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. Wiping cloths should be maintained clean and stored in a bucket of sanitizer between uses and not laying on counter.
|
11/19/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
|
09/27/2013 | Routine |
- Common name-working containers
- Roasts held at a temperature of 130°F or above
bread warmer taco meat 125deg, cheese 118deg
- Food temperature measuring devices are provided and readily accessible
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
kitchen walls, under and around equipment, fan on top of fridge, carpeting in dining area and entry way all need deep cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Food in a hermetically sealed container
Food from unapproved source on premises
|
09/26/2013 | Routine |
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