| No violation noted during this evaluation. | 12/23/2014 | Follow Up LOC |
- Person in charge is present
Observation: Manager was not on premise when inspector arrived. No PIC was designated. Manager arrived and a discussion was held concerning PIC requirements. Corrected.
- Foods are cooled using appropriate methods
Observation:Deep pans.
- Common name-working containers
Observation: Spray bottle of cleaner not labeled with common name of contents. Corrected.
- 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: Pan of refried beans in walk-in cooler leftover from previous day temperature at 44*. Beans were voluntarily discarded. Discussed cooling requirements with manager and left Guidance Document. Corrected.
|
12/10/2014 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Sanitizer in dish machine < 10 ppm when tested. Line was primed and proper sanitizer level was reached. Establishment will call service company to check for proper operation. Corrected at time of inspection.
- Foods are cooled using appropriate methods
Large quantities.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meats, cooked beans, and cooked rice in walk-in cooler not dated. Guidance document left with operator. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Diced cooked beef on steam table holding at 130*. Item was reheated and proper temperature was reached. Corrected at time of inspection.
- When to wash
Employee entered kitchen and started work without handwashing. Employee washed hands upon inspectors request. Corrected at time of inspection.
- Common name-working containers
Spray bottle of cleaner not labeled with common name of contents. Corrected at time of inspection.
- In-use utensils, between-use storage
Ice cream scoop stored in standing water.
|
12/18/2013 | Routine |
- In-use utensils, between-use storage
Observed in-use utensils stored with handle contacting product. Observed table mounted can opener soiled. Observed pans not stored inverted.
- Air drying of equipment and utensils
Observed plastic tubs and pans stacked wet.
- Linens- cleaning and storage
Observed in-use utensils stored with handle contacting product. Observed table mounted can opener soiled. Observed pans not stored inverted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed in-use utensils stored with handle contacting product. Observed table mounted can opener soiled. Observed pans not stored inverted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in walk-in cooler not dated. Cooked chicken, Refried beans, Cooked beef.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs stored above ready-to-eat foods in reach-in cooler.
- Common name-working containers
Observed spray bottles of cleaners not labeled with common name of contents.
|
05/15/2013 | Routine |
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