- Storage and maintenance of wet and dry wiping cloths
Observation:CLOTHS USED FOR WIPING EQUIPMENT NEED TO BE IN SANI SOLUTION. COS
- Food is properly labeled
Observation:NEED TO LABEL SINGLE SERVICE DRESSINGS, RANCH, BARBEQUE, HONEY MUSTARD ETC.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:SIDEROOM NEEDS BETTER HOUSEKEEPING PER OUR DISCUSSION.
- Posting inspection reports
Observation:POST BOTH PAGES OS INSPECTION REPORT AND NEEDS TO BE VISIBLE TO PUBLIC.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:need thermometer with small diameter probe.
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09/17/2015 | Regular |
| No violation noted during this evaluation. | 02/23/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation:NEED TO STORE WIPING CLOTHS IN SANI SOLUTION. DIRTY CLOTHS NEED TO BE STORED IN BIN,
- 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:NEED THERMOMETERS FOR 2 FREEZERS IN BACK ROOM PER OUR DISCUSSION.
- Test kit provided and used to measure sanitizing solution concentration
Observation:NEED TEST STRIPS FOR SANI BOTTLES AND WAREWASHING SINKS.
- Separation from food, equipment, utensils, linens, and single service
Observation:NEED TO STORE SANITIZER AWAY FROM JERKY BY SHELVING OR PARTITIONING.
- Bare hand contact with ready to eat foods
Observation:NEED TO USE TONGS, TISSUES, GLOVES, DISPENSING EQUIPMENT ON READY TO EAT FOODS BREAD, LETTUCE, ONIONS ETC.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:NEED TO SANITIZE PEPSI MACHINE DISPENSER AND TRAY.
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02/18/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:NEED TO WASH HANDS & GLOVE BEFORE WORKING WITH LETTUCE. WENT OVER PROCEDURES. COS
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:NEED TO CLEAN AND SANITIZE ICE MACHINE AS OFTEN AS NEEDED.
- Maintaining premises free of litter and unnecessary equipment
Observation:PREMISE NEEDS TO BE FREE OF ITEMS THAT ARE NOT NECESSARY FOR OPERATION, TOYS IN KITCHEN. COS
- Food storage, prohibited areas
Observation:READY TO EAT FOODS NEED TO BE STORED ON FOP IN FRIDGE. WENT OVER PROPER STORAGE SHORT COURSE. COS
- Storage and maintenance of wet and dry wiping cloths
Observation:CLOTHS USED FOR WIPING FOOD SPILLS SHALL BE MAINTAINED DRY AND NOT USED FOR ANYTHING ELSE. CLOTHS USED FOR WIPING COUNTERS AND EQUIPMENT NEED TO BE HELD IN SANITIZER. COS
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08/01/2014 | Routine |
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