- 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: Thermometer on Cres Cor hot holding cabinet non functional.
- Miscellaneous sources of contamination
Observation: Bags of condiments in contact with pre-packaged lettuce in to go containers. Do not allow condiment bags to touch ready to eat food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Gaskets on Traulsen two door reach in refrigerator requires a more thorough cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation: Storage of wiping cloths on silverware dispensing rack.
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09/29/2015 | Regular |
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer in Foster 4 door refrigerator reading 44 degrees however food was less than 41 degrees.
- Equipment location, installation, repair, and adjustment
Observation: seal on large mixer in baking area is beginning to leak and requires repair.
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05/07/2015 | Regular |
| No violation noted during this evaluation. | 10/29/2014 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Quat sanitizer 100 ppm at inspection. Corrected at inspection.
|
04/28/2014 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is broken in small door refrigerator on service line.
- Handwashing signage
Post handwashing sign to disharea handsink. Signs are available free at www.profoodsafety.org
|
09/23/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is broken in small door refrigerator on service line.
- Handwashing signage
Post handwashing sign to disharea handsink. Signs are available free at www.profoodsafety.org
|
09/23/2013 | Routine |
- Outer openings are protected
Closing pass through concession doors have a large gap at lower edge as gasket is not adequately sealing gap. also concession windows are not screened and will allow pests to enter food area. If flies or other pests are observed on inspection appropriate pest control measures must be taken to preclude pests. You are strongly encouraged to provide screens (16 mesh per inch) and closablbe service doors to protect concession area from pests. A bird flew in concession area at inspection on 04/08/13.
|
04/12/2013 | Routine |
- Outer openings are protected
Closing pass through concession doors have a large gap at lower edge as gasket is not adequately sealing gap. also concession windows are not screened and will allow pests to enter food area. If flies or other pests are observed on inspection appropriate pest control measures must be taken to preclude pests. You are strongly encouraged to provide screens (16 mesh per inch) and closablbe service doors to protect concession area from pests. A bird flew in concession area at inspection on 04/08/13.
|
04/12/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Outer openings are protected
Concession openings shall be proteced in some fashion with screening, air curtains, or some other effective means to preclude pests.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test paperss for checking sanitizer concentration.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to three compartment sink.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy for illnesses and symptoms of illness related to foodborne illness. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a template. Maintain a copy of policy documentation of training of staff onsite.
|
04/08/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test paperss for checking sanitizer concentration.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy for illnesses and symptoms of illness related to foodborne illness. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a template. Maintain a copy of policy documentation of training of staff onsite.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to three compartment sink.
- Outer openings are protected
Concession openings shall be proteced in some fashion with screening, air curtains, or some other effective means to preclude pests.
|
04/08/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer for measuring thin foods temperatures.
- Laundry facilities
requirement, location, and use
|
03/27/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer for measuring thin foods temperatures.
- Laundry facilities
requirement, location, and use
|
03/27/2013 | Routine |
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