| No violation noted during this evaluation. | 08/12/2015 | Follow Up LOC |
- Food storage, prohibited areas
Observation: Open bread package in walk in cooler.
- Common name-working containers
Observation: Empty icing container used as sanitizer bucket without proper labeling. Bucket was labeled during inspection. Corrected.
- Package integrity
Observation: Dented pineapple cans in downstairs storage. Cans were removed from storage during inspection. Corrected.
- Sanitizers
Observation: Quat based sanitizer below 200ppm in bucket. Sanitizer was dumped and re-filled to achieve 200ppm during inspection. Corrected.
- Bare hand contact with ready to eat foods
Observation: Back kitchen staff handling ready to eat foods (buns, cooked chicken) with bare hands. Staff were instructed to wash hands and put gloves on during inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Small containers of cooked mushrooms not date marked. Containers were date marked during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
|
07/28/2015 | Regular |
- In-use utensils, between-use storage
Observation:in use utensil stored in food. Utensil was removed from food.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:vent system not clean
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:left over chili not re-heated to 165 with 2 hours. Chili was voluntarily discarded.
|
04/18/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
|
05/06/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
|
05/02/2013 | Routine |
- Cutting surfaces maintained
Observed build up on pop machines in front area. Observed build up in front fridge. Observed cutting board not maintained in good repair.
- Separation from food, equipment, utensils, linens, and single service
Observed container of pop stored on top of paint in downstairs storage area.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on pop machines in front area. Observed build up in front fridge. Observed cutting board not maintained in good repair.
- 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 food held in the establishment for longer than 24 hours not date marked.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up on kitchen ventilation system.
- Roasts held at a temperature of 130°F or above
Observed mayo above kitchen make table temped at 60*.
|
04/22/2013 | Routine |
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