| No violation noted during this evaluation. | 06/23/2014 | Follow Up LOC |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Light bulbs, protective shielding
Observation: missing light shield over bread storage in kitchen should be replaced
- Storage of clean equipment and utensils
Observation: clean utensils should be stored with handles up for sanitary dispensing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: a few cleaning issues observed today: pie cooler, bakery floor, back door area, and microwaves need cleaning today.
- Common name-working containers
Observation: clear liquid in spray bottle needs labeled so food and non food items are not confused
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: ice machine needs cleaned
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: mashed potatoes 118deg today using my digital stem thermometer should be held 135deg or more
- Outer openings are protected
Observation: back door needs skirt repaired so there is no light showing under
|
06/18/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
07/31/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Bags of sugar sitting on floor by office today. Should be elevated 6 inches in case there is a spill, etc. Also thawing fish and ham at room temp today. Surface temp of fish was 40deg and ham was 49 deg. Proper procedure is to thaw in fridge overnight.
- Roasts held at a temperature of 130°F or above
several blocks of butter blend at room temperature of 69deg today-package says "keep refrigerated" Once food reaches 70deg it can not be re-refrigerated and must be discarded after 4 hours out of temp.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Critical: can opener should be wiped down after each use and ran through dish machine at least once per day to prevent cross contamination. Non-critical: Cooking and eating utensils stored several places with food contact surface up. Be sure to store with handles up for sanitary dispersement.
- 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.
small fridge in waitress station was in back of cooler and should be in warmest part. Corrected
- Linens- cleaning and storage
Critical: can opener should be wiped down after each use and ran through dish machine at least once per day to prevent cross contamination. Non-critical: Cooking and eating utensils stored several places with food contact surface up. Be sure to store with handles up for sanitary dispersement.
- Common name-working containers
Several spray bottles need relabeled today. Chemicals and food products do not want to be confused.
- Foods are cooled using appropriate methods
Cooling at room temp with gravy during today's inspection. Surface temp was 94deg when placed in walkin in large deep plastic bucket. Cool foods in walkin uncovered in shallow pans once falls below 135deg then cover when cooled. See handout.
- Bare hand contact with ready to eat foods
waitress handled toast with bare hands today. Make sure to use tongs, gloves, etc. See handout.
- Food storage - preventing contamination from the premises
Bags of sugar sitting on floor by office today. Should be elevated 6 inches in case there is a spill, etc. Also thawing fish and ham at room temp today. Surface temp of fish was 40deg and ham was 49 deg. Proper procedure is to thaw in fridge overnight.
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07/23/2013 | Routine |
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