| No violation noted during this evaluation. | 11/13/2015 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Store single service plates and bowls upside down.
- Protecting food from environmental contamination
Observation: Food in grocery sacks in freezers. Store in food grade containers. Bags of onions sitting on floor. COS
|
11/02/2015 | Regular |
- Protecting food from environmental contamination
Observation: Food stored in plastic grocery bags in freezers. Use food grade containers to store food (ziploc, etc.)
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Pan of raw chicken sitting on shelf above pre-cooked food and raw pork in walk-in cooler.
|
06/11/2015 | Regular |
| No violation noted during this evaluation. | 12/04/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide kit for clean up of vomit and diarrheal events
- 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: Do not leave leafy greens such as Chinese cabbage, temp was 68F. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Store raw chicken below raw beef to prevent against possible cross contamination. Corrected
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning.
|
11/17/2014 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in store the raw shrimp above the raw meats rather than below it. Shrimp was moved.
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05/20/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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10/21/2013 | Regular |
- Miscellaneous sources of contamination
Bulk containers of flour, sugar, etc. are uncovered. Keep covered. Do not store food (cooling) under shelving.
- Outer openings are protected
If back door is left open, keep screen door closed.
- Foods are cooled using appropriate methods
Cooked food (95F) sitting out to cool before being placed in walk-in cooler. Once food gets down to 135F, it needs to be placed in cooler to cool down to 70F in 2 hours (If 70F is not reached in 2 hours, reheat to0 165 and recool to 70 in 2 hours). Product must cool from 70-41F in 4 hours or it has to be thrown out.
|
10/07/2013 | Regular |
- Roasts held at a temperature of 130°F or above
Fried meat pieces for sweet and sour on shelf at 86-105F - shall be 41F or below. Food was put away in walk-in. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Employee shall wash, rinse and sanitize bowls etc and not just wash and rinse. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In reach-in store the raw chicken below fried meat and raw beef to protect against possible cross contamination. Foods were moved. Corrected at time of inspection
- When to wash
Employee shall wash hands with soap in the handsink after rinsing container of raw chicken. Corrected at time of inspection
- Miscellaneous sources of contamination
Cover bulk foods and use scoops and not cans to dispense product. Corrected at time of inspection
|
05/28/2013 | Regular |
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