No violation noted during this evaluation. | 10/09/2015 | Regular |
No violation noted during this evaluation. | 03/27/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surface, fan used to dry the dishes) not clean.
- 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: Potentially hazardous foods (eggs, cheese and ham) kept out of cold hold for hours. Foods temp at 55 degrees. Must keep the foods below 41 degrees or below in cold hold or use Time as Public Health procedure.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have sufficient amount of cooling equipment for the quantity of food required to be kept 41 degrees or below.
- Established procedures for responding to vomiting and diarrheal events
Observation: The establishment does not have a procedure to clean-up vomit and diarrhea.
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03/17/2015 | Regular |
No violation noted during this evaluation. | 11/06/2014 | Regular |
No violation noted during this evaluation. | 06/30/2014 | Other |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed ventilation system not clean.
- Equipment and utensils-durability and strength
Observation: Observed spatula not maintained. Spatula was voluntarily discarded. Corrected.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Observed hot water dish machine not properly sanitizing food contact surfaces.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Observed no thermometer provided in the milk coolers.
- Package integrity
Observation: Observed dented cans. Cans were voluntarily discarded. Corrected.
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04/07/2014 | Routine |
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