- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Areas of the restaurant have grease and general soil accumulation.
- Food is properly labeled
Observation: There are unlabeled packages of chocolate chip cookies by the register.
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01/06/2016 | Regular |
| No violation noted during this evaluation. | 11/19/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The meat slicer still had debris from the night before. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Areas of the restaurant have grease and general soil accumulation.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The dial thermometer in the roast beef was reading 220*, when acutual temperature of the beef was 180*.
- Storage or display of food in contact with water or ice
Observation: The reach in freezer in the kitchen has moderate amount of ice build up that is causing ice to build up on the packages of foods such as french fries.
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11/06/2014 | Regular |
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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06/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled produce slicer.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Continue the improvements in cleaning the hard to reach areas of the kitchen, dry storage, cooler and freezer floors.
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Observed raw chicken cooked to 130* based upon the automated timer on the deep fat fryer - Recooked. If the automated timer is to be relied upon for cooking, is shall be accurate. Employees are to check each batch of raw animal foods cooked in the deep fat fryer until repairs are made and credibility can be restored to the automated system.
- Roasts held at a temperature of 130°F or above
Observed Au Jus sauce holding at 85* - Discarded. Observed roast beef holding at 120* - Discarded.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observed the door of the roast beef hot hold unit out of adjustment and not able to close tightly.
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05/23/2013 | Routine |
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