| No violation noted during this evaluation. | 08/10/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no chlorine test papers to monitor chlorine sanitizer concentration, which shall be 50 to 100 ppm. Repeat violation.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employees stated that equipment and utensils are only washed and rinsed, there is no sanitizing step. There is bleach available. Repeat violation.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:There is no digital instant-read food thermometer with thin-diameter probe.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:There is no certified food protection manager at this establishment.
- Equipment location, installation, repair, and adjustment
Observation:The spoon in use is rusted on both sides, no longer smooth and easily cleanable.
|
08/04/2015 | Regular |
- Warewashing equipment, determining chemical sanitizer concentration
Observation:There are no chlorine test papers available to monitor chlorine sanitizer concentration in third sink, which shall be 50 to 100 ppm.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employee stated that the equipment used is only washed and rinsed - there is no sanitizing step.
|
08/04/2014 | Routine |
- Handwashing signage
Observation:There is no sign designating which sink is to be used for handwashing only.
- Material characteristics of non-food contact surfaces
Observation:Wood trim, wood shelves and legs of countertops are not smooth, easily cleanable, nonabsorbent - the wood is not painted or sealed.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no sanitizer test papers to monitor concentration of sanitizer used in three-compartment sink - chlorine must test 50-100 ppm and quaternary ammonium (quat) at 200-400 ppm.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:There are no thermometers in the refrigerator and cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Observed mouse droppings inside base of popcorn machine and on the countertop behind the popcorn machine.
|
05/20/2014 | Pre Opening |
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