| No violation noted during this evaluation. | 12/31/2014 | Follow Up LOC |
- 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: Rice is left on the counter to cool. Rice is not refrigerated- Cools on the counter until it is needed and then is re-fried.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: No employee health policy in place. Emailing info to the establishment.
- Established procedures for responding to vomiting and diarrheal events
Observation No procedures in place to respond to vomiting or diarrheal events. Emailing info to establishment.
- Handwashing cleanser, availability
Observation: No soap available for handwashing. Went to the store at time of inspection and bought soap.
- Ice used as exterior coolant not used as a food
Observation: Bottle of gatorade stored in ice bin. Removed 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
Observation: Raw shell eggs, beef, and seafood stored over vegetables in walk in cooler. Raw foods were moved at time of inspection.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Interior of ice machine ice bin is soiled.
|
12/22/2014 | Regular |
- Preventing contamination from equipment, utensils, and linens
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
08/15/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Large gaps in the wall by dish machine. Cleaning needed under equipment that is hard to reach area.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: Raw foods stored above covered ready-to-eat foods, items moved corrected on-site.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test kit is needed to check sanitizer concentration of dish machine, currently none on-site but chemical company checks this. Required concetration for this product or bleach whem manually sanitizing is 50-100 ppm chlorine.
- Food temperature measuring devices are provided and readily accessible
Thin probe digitial instant read thermometer needed to check thin foods. Tip of this thermometer is to be approximately 1 mm thin.
- Bare hand contact with ready to eat foods
Employee handling ready-to-eat foods, talked to employee and owners, utensil used corrected on-site.
|
08/01/2013 | Routine |
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