- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build-up observed on non-food contact surfaces (cooler doors, cooler handles, vent covers, switches, trash receptacles etc.) in lobby and kitchen areas.
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01/27/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 09/28/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener, deli slicer, and dough mixer contain excessive debris build-up. Person In Charge had employees clean equipment food contact surfaces.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw pork and shrimp observed thawing in ambient temperature air. Person In Charge moved food to thaw under cool, running water.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution setup before food preparation was conducted. Person In Charge made a bleach sanitizer solution at proper levels for employees in food preparation area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken breast is stored above raw beef in freezer. Items are thawed, cut/chopped, then refrozen and has a potential for cross contamination due to the storage process and location(s). Person In Charge moved food so that items are not stored above others improperly (raw chicken on bottom, then whole uncut beef, then prepared fryer items near the top).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared food (marinating raw chicken) held in cooler more than 24 hours not labeled with date. Discuss the requirements with labeling prepared food with the Person In Charge. Items were labeled during this inspection.
- In-use utensils, between-use storage
Observation: Handle of scoops used in dry bulk food (flour) storage in contact with with food. Person In Charge moved scoop to warewashing and replaced with new scoop.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on food preparation surfaces. Person In Charge moved wiping cloths to sanitizer bucket.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment has chlorine test strips, but they appear aged/discolored and do not test at the same concentration as another set used in verification.
- Food storage containers identified with common name of food
Observation: Food storage containers on main cooking line not labeled with common name.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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09/14/2015 | Regular |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
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06/24/2013 | Routine |
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