| No violation noted during this evaluation. | 12/08/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwaves not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Physical facilities maintained in good repair
Observation: Flooring in kitchen area not maintained in good repair.
- Food storage - preventing contamination from the premises
Observation: Onions stored less than 6 inches off the floor. Onions were moved during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with common name of food.
- Cleaning of maintenance tools and mop water disposal
Observation: No mop sink in establishment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on non-food contact surfaces and containers.
- Use of absorbent materials on floors
Observation: In some areas of kitchen no baseboard/sealant along wall floor junctures.
|
12/02/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Obtain and use sanitizer test strips
|
06/25/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
11/04/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on pans and utensils.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed cooked beef date marked for 10/6 in the walk in refrigerator. Beef was voluntarily discarded. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Observed no test kit to test concentration of sanitizer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed flooring in disrepair. Observed build up underneath grill and along the wall in the kitchen area.
- Disclosure of menu items offered or served raw or undercooked
Observed foods cooked to order in menu not asteriked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw pork stored above cooked beef. Cooked beef was voluntarily discarded. Corrected at time of inspection
- Sanitizers
Observed quat sanitizer above 200 ppm.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Designated areas for employees
use of designated areas by employees
|
10/16/2013 | Routine |
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