| No violation noted during this evaluation. | 03/18/2015 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation:Employee put bare hand in shredded cheese, two of those after mentioning bare hand contact. Discussed the importance of not touching food with bare hands.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters were soiled near the fryers.
- Hand drying provided
Observation: There were no paper towels located at the bar hand sink.
- Cutting surfaces maintained
Observation: There were cutting boards at a make table cooler on the line.
- 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: The make table cooler next to the hot hold machine exceeded 41 degrees
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes. Discussed the dangers of wetnesting.
- Outer openings are protected
Observation: The rear door was not insect/rodent tight.
|
03/16/2015 | Regular |
- 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: Items in the east "Central" make line cooler exceeded 41 degrees
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machines were soiled.
- Miscellaneous sources of contamination
Observation: There were uncovered chips and taco salad shells above the make line coolers.
- In-use utensils, between-use storage
Observation: There scoop handles laying down in the ice bin at the bar, and in the containers of sugar and pepper. - Corrected at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors/handles of equipment were soiled
|
03/13/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/11/2013 | Routine |
- Linens- cleaning and storage
*Repeat Violation* The plates are not inverted on the counter top. There are plastic food containers and spatulas in bad repair. The cutting boards are in bad repair,
- Air drying of equipment and utensils
There was wet nesting of the clean dishes.
- Miscellaneous sources of contamination
There were uncovered croutons and hot hold wells with food inside.
- Multiuse food contact surfaces are cleanable
*Repeat Violation* The plates are not inverted on the counter top. There are plastic food containers and spatulas in bad repair. The cutting boards are in bad repair,
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
There are dusty fans on the ground and the condenser fans in the walk-in cooler are dusty. Shelving is soiled and rusty. The hood is soiled. There is an cooler handle in bad repair. There is a broken light diffuser in the walk-in cooler. The handles and exteriors of equipment are soiled. The areas surrounding the pop nozzles and ice chute are soiled for both machines.
- Cutting surfaces maintained
*Repeat Violation* The plates are not inverted on the counter top. There are plastic food containers and spatulas in bad repair. The cutting boards are in bad repair,
- Plumbing system repaired according to law
The piping below the three compartment sink is leaking. -Corrected at inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors/walls/ceilings were soiled, especially in the dishwashing room.
- Material characteristics of non-food contact surfaces
There are dusty fans on the ground and the condenser fans in the walk-in cooler are dusty. Shelving is soiled and rusty. The hood is soiled. There is an cooler handle in bad repair. There is a broken light diffuser in the walk-in cooler. The handles and exteriors of equipment are soiled. The areas surrounding the pop nozzles and ice chute are soiled for both machines.
- Sanitization of food contact surfaces - before use and after cleaning
The quaternary solution and the chlorine solution at the bar concentrations are too low to properly sanitize food contact surfaces.- Ecolab was called and scheduled to fix this on 3-29-13.
|
03/28/2013 | Routine |
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