| No violation noted during this evaluation. | 06/22/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- 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: Build up in vent system above fryers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Containers that hold oil and flour not clean to sight or touch. PIC unable to determine when the last time the containers were washed, rinsed and sanitized.
- Outer openings are protected
Observation: Back door open throughout the day (is not closed during the day).
|
06/03/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods. Foods were discarded and gloves were out on. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above onions in walk in cooler. Onions were moved. Corrected.
- Sanitizers
Observation: Observed bleach sanitizer in dish machine below 50ppm. Sanitizer line was moved. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed marinara sauce temped at 119*. Marinara sauce was re-heated. Corrected.
- In-use utensils, between-use storage
Observation: Observed in-use utensils stored in food. Utensil was removed from food. Corrected.
|
04/08/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- 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
|
06/14/2013 | Routine |
- Plumbing system repaired according to law
Observed plumbing not maintained in good repair in downstairs storage area.
- Designated areas for employees
use of designated areas by employees
- In-use utensils, between-use storage
Observed scooping utensils and handles stored within food. Observed ice machine not clean to sight or touch.
- Roasts held at a temperature of 130°F or above
Observed items on the salad buffet table temped at 45*-51*.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scooping utensils and handles stored within food. Observed ice machine not clean to sight or touch. --Observed food build up in small reach in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up in ventilation system.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal chicken not adequately separated from ready-to-eat foods during storage.
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05/31/2013 | Routine |
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