| No violation noted during this evaluation. | 02/23/2016 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottles of glass cleaner stored next to clean utensils in warewashing area. corrected by relocating.
- 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: chopped lettuce and reconstituted onions in reach in cooler at 48 degrees. corrected by employees moving things down to different cooler.
- Plumbing system maintained in good repair
Observation: leak of unknown origin in back room along the wall by warewashing sink, mop sink, and water heater.
- Using a handwashing sink- operation and maintenance
Observation: handwashing sink being used as a dump sink instead of handwashing only. corrected by instructing on the proper use of a handwashing sink.
- Drying mops
Observation: soiled mops stored in service sink instead of in a position to allow them to air dry.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no date mark on chopped lettuce in walk in cooler. corrected by manager disposing.
- Food storage - preventing contamination from the premises
Observation: cases of food items stored on floor in walk in cooler and freezer.
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation: no drainboard in kitchen area for the air drying of dishes.
- Sanitizers
Observation: concentration of Quaternary sanitizer solution at 75 degrees is 400ppm.
- Test kit provided and used to measure sanitizing solution concentration
Observation: no quat test strips available in establishment.
|
02/11/2016 | Regular |
| No violation noted during this evaluation. | 06/08/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/03/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Rags used to wipe equipment surfaces stored above grill.
- Food is properly identified and monitored
Observation: Food items such as lettuce, tomatoes, and cheese stored without time label on make table. Corrected by putting time label of when product was placed on make table.
- When to wash
Observation: Food employee using soiled rag to wipe off equipment with gloved hand. Did not wash hands prior to donning new gloves to prepare food. Corrected by instructing to wash hands.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips provided for chemical sanitizer.
- Hand and arm jewelry prohibition
Observation: Food employee wearing watch and wrist band.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink used as equipment storage and cleaning supplies stored around sink thereby preventing convenient use. Corrected by remove equipment stored in sink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Chemical sanitizer in bucket less than 10ppm (parts per million) when tested with "Precision Chlorine test paper" corrected by draining and remaking.
|
02/18/2015 | Regular |
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