| No violation noted during this evaluation. | 02/08/2016 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: thin probe tip-sensitive thermometer not provided
- Using a handwashing sink- operation and maintenance
Observation: cold water was turned off on handsink, and hot was too hot to allow for adequate handwashing -- corrected by turning on owner cold water
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: beef thawing at room temp -- product was still frozen hard and was transferred to walk-in cooler by employee
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: cooler handles and shelving not clean
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: dishmachine not sanitizing -- service company was contacted and will be at facility within two hours
- 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: thermometers not placed in all coolers
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee reporting agreement Form 1B (or equivalent has not been implemented)
|
01/21/2016 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
11/21/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Removing dead or trapped birds, insects, rodents, and other pests
Observed several dead and a few live roaches. Establishment must do a better job of removing dead pests.
- Poisonous or toxic materials used and applied
Observed unapproved pesticides being used in establishment. All pesticides used must be approved for food service establishments.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed general cleaning needed throughout establishment. This will help in the prevention of pest harborage.
|
10/25/2013 | Routine |
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