- 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: Spinach salad temped at cold holding line unit 43-44 *F ready for lunch. Employee placed in hot holding instead of cold holding by mistake. Manager said they placed just in 1 hr ago. Removed to cold holding and corrected on site.
- 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: Reach -in milk cooler have no thermometer inside. Employee said it was broken and replaced with the new one. CORRECTED.
- Equipment location, installation, repair, and adjustment
Observation: Duck tape wrapped sprayer at dish washing machine due leak in the past. Removed duck tape and corrected on site.
- Posting of a valid license
Observation: License expired in December 2015.
- Posting inspection reports
Observation: Most recent inspection report not posted for public's view.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Frozen cooked chicken with lots of crystallized ice in the open plastic bag with no date mark in reach-in freezer. Manager was not aware for how long chicken was there and discarded.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
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01/07/2016 | Regular |
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Given during inspection. Post at kitchen sink.
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06/05/2015 | Regular |
- Air drying of equipment and utensils
Observation: Utensils were being dried on towels. All food contact surfaces must be air dried. Suggest drying on racks over towels or use of bar matting to provide an air gap. CORRECTED.
- Equipment location, installation, repair, and adjustment
Observation: 3 door reach in freezer is missing condenser cover. All equipment is to be maintained according to manufacturer requirements. Replace cover.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Lunch meat thawing for lunch later this week was sitting in dry storage due to lack of cooler space. Frozen food must be thawed in cooler, under running water, or as part of the cooking process. Meat was moved to cooler during inspection. CORRECTED.
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06/04/2014 | Routine |
| No violation noted during this evaluation. | 11/06/2013 | Routine |
- Light bulbs, protective shielding
Light dome in dry storage is broken. Lights exposed to food or food items must be shielded or shatter proof. Replace dome or remove and replace bulb with shatter proof one.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Girl's RR hand sink only reached 91 degrees. All hand sinks must reach 100 degrees for proper hand washing. Make repairs as needed.
- Air drying of equipment and utensils
Sliver ware is ran through and then sorted on towels. Equipment must be air dried. Suggest drying in rack, sorting and then running through again, or using bar matting.
- Outer openings are protected
Due to temperature in kitchen and hallway outer door is propped opened during hotter months and at beginning of inspection. All outer opening must be protected fromthe entry of bugs and rodents. If door is propped open a screen door must be installed.
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04/03/2013 | Routine |
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