| No violation noted during this evaluation. | 09/22/2015 | Follow Up LOC |
- Clean in place equipment is self-draining and inspection access points
Observation: puddle of water in bottom of make table in kitchen. Equipment should be self draining
- Protecting food from environmental contamination
Observation: chicken on ice in walkin cooler was sitting on floor with no cover for protection
- Bare hand contact with ready to eat foods
Observation: slicing vegetables which will be consumed ready to eat (tomatoes, onion) with bare hands. Gloves were available. Food handlers should be washing hands and wearing gloves.
- 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: gravy and sauces in steam table on line were 110deg. Should be held at least 135deg.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: hood over grill, stove and fryers needs cleaning. Dripping observed inside and outside the building
- 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: cut tomatoes in make table on line were 64.8deg, diced ham 58deg. Walkin cooler 51.6deg. Potentially hazardous food should be cold held at 41deg or less. The kitchen was 89deg today. If kitchen is cooler the equipment doesn't have to work as hard.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener had a lot of dried on food on the blade today. Should be wiped down after every use then washed, rinsed and sanitized at least once daily.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: spaghetti sauce has been in steam table since 10am (3.5 hrs) but it is only up to 110deg.
- Hand drying provided
Observation: paper towels are needed in employee restroom
- 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: no visible thermometer in kitchen make table so staff can monitor equipment properly
- Posting inspection reports
Observation: most recent inspection report should be posted in a public area until next inspection is performed
- Foods are cooled using appropriate methods
Observation: foods should be cooled quickly. Only allow to sit on counter until 135deg which is still pretty hot. Move to cooler, uncovered, stir occasionally to distribute temperature. Cover once cooled.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: large pot of potato soup sitting on counter top with lid covering was "cooling" temperature was 104deg. All food should be moved to the cooler when falls below 135deg. See handout
- Handwashing signage
Observation: signage missing in employee restroom. Provided sign in English and Spanish. Corrected on site.
|
09/16/2015 | Regular |
| No violation noted during this evaluation. | 10/27/2014 | Follow Up LOC |
- Outer openings are protected
Observation: back door off kitchen has large gap under the door
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained in good repair
Observation: slow drain in the employee restroom sink
- Disclosure of menu items offered or served raw or undercooked
Observation: menu does not identify foods which should carry the consumer advisory nor is the advisory printed in the menus
- Medicine restrictions
Observation: personal medicine was stored on shelves above open food containers by food prep area and should be kept totally separate from food
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: outside hood exhaust is dripping into an overflowing bucket and needs to be emptied more often and kept clean to deter insects and rodents
- Single use glove use
Observation: gloved hand was contaminated then dipped in sanitizer bucket, wiped with towel and reused. gloves are intended for single use only and should have hands washed and clean gloves put on
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: cooked pasta in walkin was datemarked 10/4/14 and should have been discarded after 10/11/14
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: fan over dish machine is very dirty and needs to be cleaned more often. Floor in dining area is becoming chipped and is not smooth and easily cleanable.
- In-use utensils, between-use storage
Observation: cottage cheese scoop should be stored inside the cooler rather than a cup of room temperature water
|
10/16/2014 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Mechanical dish machine not sanitizing during today's inspection. They will use 3 compartment sink until new dish machine arrives tomorrow. Corrected at time of inspection
- Common name-working containers
one green spray bottle needs labeled. Corrected at time of inspection
- Utensils and pressure measuring devices maintained
One rubber spatula removed from service today.
|
08/05/2013 | Routine |
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