| No violation noted during this evaluation. | 06/04/2014 | Follow Up LOC |
- 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: Diced tomatoes, alfalfa sprouts temping at 48 degrees F on buffet line. Cooked noodles temping at 44 degrees F on buffet line.
- Foods are cooled using appropriate methods
Observation: Cooked noodles temping at 61 degrees F in walk-in cooler in large quantity and covered. Manager put noodles in ice water bath to finish cooling while on-site.
- Using a handwashing sink- operation and maintenance
Observation: Squirt bottle present in grill handwashing sink.
- Condiments are protected from contamination by consumers
Observation: Bowls of coconut, seeds pushed out from under sneeze guard.
- Air drying of equipment and utensils
Observation: Metal pans stacked before completely air dry.
|
05/29/2014 | Routine |
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Sanitization methods - hot water, chemical
Sanitize bucket- no sanitizer detected at grill Corrected at time of inspection
- Common name-working containers
Corrected at time of inspection
- Food is properly labeled
Squeeze bottles water not labeled.
- In-use utensils, between-use storage
Rice scoop stored in standing water at wait station.
|
11/13/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/16/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/03/2013 | Routine |
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Slicer not clean. Corrected at time of inspection
- Common name-working containers
Spray bottle of cleaner not labeled. Corrected at time of inspection
- Foods are cooled using appropriate methods
Large quantities Plastic containers Covered/sealed containers
- Air drying of equipment and utensils
Containers not completely air dry before stacked.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced tomatoes and soup labeled with incorrect date. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Cooked noodles, sliced tomatoes and tofu on self-serve line temping at 45-48 degrees F. Manager called repair service and placed foods on ice. Will monitor temperatures until coolers have been repaired.
|
05/31/2013 | Routine |
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