- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Door on freezer next to fryer does not shut and seal properly.
- Light bulbs, protective shielding
Observation: No light protective shield covers over lights in dry storage area.
- Stored frozen foods shall be maintained frozen
Observation: Frozen french fries and onion rings in freezer were thawing out because the freezer was unplugged. Manager placed items in walk in freezer during inspection.
- Air drying of equipment and utensils
Observation: Storage containers stacked and stored wet.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment with food residue build up.
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water at hand washing sink is minimal when the dish machine is running.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer tested above 200-400ppm concentration range. Manager adjusted concentration level to 400ppm during inspection.
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01/04/2016 | Regular |
- Physical facilities maintained in good repair
Observation:Walls in kitchen in poor repair, corrners in poor repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Areas behind equipment with some debris. hand contact areas on handles, front of equipment with buildup.
- Equipment and utensils-durability and strength
Observation:Plastic containers and lids with cracks and breaks.
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09/22/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
handles to coolers and equipment with buildup, hinges, cracks and gaps of equipment with buildup, door gaskets, tops of shelving with debris
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10/09/2013 | Routine |
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