| No violation noted during this evaluation. | 06/02/2015 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer Advisory language on menu's is proper. However, the menu overstates what can be cooked to order byway of identifying all meats with an asterisk. Only raw animal foods that are offered under-cooked (eg. cooked to order) should be identified.
- Hand drying provided
Observation: There were no paper towels at the handsink behind the bar. Corrected on site.
- 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: There was a large pan of pork chops with gravy sitting on the stove that had a temperature of 127*. Corrected on site by placing in the oven to hold at 135* or above.
- 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: The foods in the pizza prep cooler had a temperature of 50*. Repair person was called during the inspection. All potentially hazardous foods were disposed of.
|
05/07/2015 | Regular |
- 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
|
10/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Soiled ice maker. Observed soiled cutting board on prep table that was removed for cleaning. All in-use food contact surfaces must be cleaned and sanitized every four hours throughout the day unless kept below 41* or above 135*.
- Light bulbs, protective shielding
Shatter proof bulb or shield is needed for the exposed light under ventilation hood.
- Disclosure of menu items offered or served raw or undercooked
Consumer Advisory language on menu's is proper. However, the menu overstates what can be cooked to order byway of identifying all meats with an asterisk. Only raw animal foods that are offered under-cooked (eg. cooked to order) should be identified.
- Test kit provided and used to measure sanitizing solution concentration
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods stored in walk-in cooler must not be placed where cross-contamination can occur between the juices of raw meats and food that is ready to eat. Store meats in order of cook temperature
- Roasts held at a temperature of 130°F or above
Observed cooked potatoes on counter top at 70* - disposed of.
|
09/20/2013 | Routine |
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