No violation noted during this evaluation. | 11/10/2015 | Physical Recheck |
- 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: Cooler close to stove is at 56 degrees during inspection.
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10/27/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test stripes.
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12/16/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor under the dishmachine on the 1st floor very soiled. Water is pooling on the floor under the 2-bay sink in the 1st floor kitchen. Very dark in color. Walk-in freezer floor has food debris on it and also behind the stove.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vents on both floors are full of dust.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Strong odor coming from #4 cooler in the 1st floor cooler.
- Plumbing system maintained in good repair
Observation:Faucet on the 2-bay sink is leaking.
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04/28/2014 | Routine |
No violation noted during this evaluation. | 11/07/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Reach in cooling unit at 50 degrees by the kitchen handsink.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Small vent in the ceiling in the storage room full of dust.
- Eating, drinking, or using tobacco
Open employee drinks in 2 different places in the kitchen.
- Cleanability of floors, walls, and ceilings
Ceiling tiles missing in the storage room.
- Multiuse food contact surfaces are constructed of safe materials
Using common towel under clean wares on the drainboard.
- Test kit provided and used to measure sanitizing solution concentration
- Food storage containers identified with common name of food
Container of sugar not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Box fan full of dust 2nd floor kitchen. Dust on lights and pipes in the hood vents.
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03/14/2013 | Routine |
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