| No violation noted during this evaluation. | 09/30/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation:Store wiping cloths in sanitizer between use.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Processed cheese opened held refrigerated and not datemarked. Product was discarded at inspection. Lunch meat opened and dated with an illegible datemark. Datemark lunch meats when thawed. Items were discarded at inspection.
|
09/29/2015 | Regular |
| No violation noted during this evaluation. | 01/16/2015 | Physical Recheck |
- 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: Soft serve measured 62 degrees at inspection. Mix discarded. and unit taken out of service.
|
12/08/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
11/19/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ready to eat foods such as deli meats shall be date marked as to when frozen and thawed as that plays into the use by date.
|
11/07/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
09/17/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- 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
|
09/17/2013 | Routine |
- Food on display is protected from contamination by consumers
Lettuce salad, cheese, condiments are displayed on salad bar in open top containers (no sneeze protection). All foods on display shall be under appropriate sneeze protection. Thawing ribs at room temperature. Thaw foods in a manner which complies with the Food Code.
- Frozen PHF/TCS foods are properly slacked and thawed
Lettuce salad, cheese, condiments are displayed on salad bar in open top containers (no sneeze protection). All foods on display shall be under appropriate sneeze protection. Thawing ribs at room temperature. Thaw foods in a manner which complies with the Food Code.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Time used as a control for cheese, cut tomatoes on salad bar (not refrigerated) and written procedures for time as a public health control and not in place and time is not tracked.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Currently staff has a bi-metallic thermometer but not a thin foods thermometer as staff had broke it by running through dishwasher.
|
09/16/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Currently staff has a bi-metallic thermometer but not a thin foods thermometer as staff had broke it by running through dishwasher.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Time used as a control for cheese, cut tomatoes on salad bar (not refrigerated) and written procedures for time as a public health control and not in place and time is not tracked.
- Food on display is protected from contamination by consumers
Lettuce salad, cheese, condiments are displayed on salad bar in open top containers (no sneeze protection). All foods on display shall be under appropriate sneeze protection. Thawing ribs at room temperature. Thaw foods in a manner which complies with the Food Code.
- Frozen PHF/TCS foods are properly slacked and thawed
Lettuce salad, cheese, condiments are displayed on salad bar in open top containers (no sneeze protection). All foods on display shall be under appropriate sneeze protection. Thawing ribs at room temperature. Thaw foods in a manner which complies with the Food Code.
|
09/16/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
|
08/20/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
|
08/20/2013 | Routine |
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