| No violation noted during this evaluation. | 11/05/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener visibly soiled. Manager cleaned on site.
- Handwashing signage
Observation: No signage posted at hand washing sink. Provided sign to post.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Ware washing temperature reached 158 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various items in cooler not date marked. Date marked items or discarded on site.
- 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:Manager not using Form 1B for Employee Health. Manager and staff signed forms during inspection.
|
11/02/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Food containers not labeled with the common food name. Corrected.
|
04/09/2015 | Regular |
- Physical facilities maintained in good repair
Observation:Dish machine rinse temp is not adequate. Repair is scheduled. Use the 3 compartment sink to sanitize until repairs are completed.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Obtain sanitizer test strips for chlorine. Concentration of solution must be 50-100ppm
|
12/17/2014 | Regular |
| No violation noted during this evaluation. | 05/09/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet, dirty wiping cloths on counter not maintained in a bucket of sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed several potentially hazardous, ready to eat foods not properly date marked.
- Mechanical warewashing equipment, sanitization pressure
Observation: Observed warewashing machine sanitizing rinse not reach required pressure (15-25-psi).
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed fan with dust buildup blowing on dishes at dish machine.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Observed warewashing machine sanitizing rinse not reach required temperature (dish surface of 160 degrees F).
- Common name-working containers
Observation: Observed chemical spray bottles not labeled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Must obtain thin probe thermometer for temping thin foods.
- Food storage containers identified with common name of food
Observation: Observed a couple of working food containers not labeled with contents.
|
04/29/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
|
11/19/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/05/2013 | Routine |
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