| No violation noted during this evaluation. | 03/25/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped/probe type thermometer for checking internal temperatures of food.
- Posting inspection reports
Observation: Inspection report not posted.
- Eating, drinking, or using tobacco
Observation: Open drink in kitchen.
- Outer openings are protected
Observation: Back door propped open.
- 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: Food in reach-in cooler at 52.1 degrees. Picture attached.
- 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: Missing thermometers in refrigeration units.
- Handwashing aides and devices, use restrictions
Observation: Dumping drinks in hand sink in kitchen.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals in spray bottle stored with bowls. Relocated at time of inspection
- Food storage, prohibited areas
Observation: Cooked food stored in uncovered boxes on floor and out side to cool, no barrier, not monitored. Disposed of at time of inspection. Pictures attached.
- Common name-working containers
Observation: Degreaser in unlabeled spray bottle.
- Preventing contamination from equipment, utensils, and linens
Observation: Cooked chicken stored in boxes that original stored raw chicken. Cleaned broccoli stored in card board box.
- Smoke free air act
Observation: Smoking in kitchen picture attached.
|
03/17/2015 | Regular |
| No violation noted during this evaluation. | 02/17/2015 | Physical Recheck |
- Unpackaged food protected from contamination during preparation
Observation: Uncovered foods throughout kitchen.
- Hand drying provided
Observation: No paper towels at hand sink.
- Outer openings are protected
Observation: Gaps around back door.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters heavily soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving, tables, coolers, all non food contact surfaces heavily soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls and ceilings soiled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using bleach as a sanitizer, not test strips for checking concentration.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Maintaining premises free of litter and unnecessary equipment
Observation: Old equipment, boxes, containers of grease miscellaneous items outside. Grease dripping down side of building.
- Posting inspection reports
Observation:
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces heavily soiled.
- Demonstration of Knowledge
Observation: Due to condition of establishment and presence of cock roaches, person in charge unable to demonstrate knowledge of food safety.
|
02/10/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
08/20/2013 | Routine |
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