| No violation noted during this evaluation. | 12/20/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fridge doors and handles not clean.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above raw fish. Corrected by placing the fish above the raw beef.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in coolers.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent not clean.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked potatoes without date marking. Corrected.
|
12/09/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat sanitizer test strips.
- Sanitizers
Observation: Bleach sanitizer is above required level. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Ready to eat food (potatoes and cooked meat) next to raw beef. Corrected by moving the ready to eat foods to a different area.
|
12/29/2014 | Regular |
- Miscellaneous sources of contamination
When not in use, ice bin must be kept covered. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Qyaternary test strips must be provided.
|
10/25/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
07/23/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
02/28/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
02/28/2013 | Routine |
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