| No violation noted during this evaluation. | 02/05/2016 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:PIC has not retaken the exam for ServSafe. It is scheduled for next month.
|
01/19/2016 | Follow Up LOC |
| No violation noted during this evaluation. | 10/19/2015 | Follow Up LOC |
- Handwashing signage
Observation:Hand sink in kitchen does not have a hand washing sign posted.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dish machine not dispensing sanitizer. Line was primed and proper sanitizer concentration was reached. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Spanish rice and refried beans holding < 135* when checked. Rice was 115* and Beans were 122*. Items were removed and reheated to proper temperature. Corrected.
- Light bulbs, protective shielding
Observation:Lights in dry storage room not shielded.
- Eating, drinking, or using tobacco
Observation:Open beverage in bar area. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Establishment does not have a Certified Manager on staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles of cabinets under iced beverages dispenser very sticky.
|
07/27/2015 | Regular |
| No violation noted during this evaluation. | 11/26/2014 | Non Illness Complaint |
- 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 cooler were prepared yesterday and temperature was >41*. Beans were discarded. Kitchen employees viewed online video on cooling food safely. Corrected.
- Physical facilities maintained in good repair
Observation: Ceiling-wall juncture has a gap in kitchen.
- 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:Make table in kitchen holding products > 41*. Unit was adjusted and proper temperature was reached. Corrected.
- In-use utensils, between-use storage
Observation: Ice scoop handle contacting stored ice. Corrected.
- Foods are cooled using appropriate methods
Observation: Beans are cooled in large, deep, 6" pans. Presented video to cooks on cooling properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Table mounted can opener blade soiled. Corrected.
- Eating, drinking, or using tobacco
Observation: Open beverages behind bar area.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer on dish machine not dispensing. Dishes will be dipped in a chlorine solution after dish machine. Repair was called.
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08/27/2014 | Routine |
- Eating, drinking, or using tobacco
Upon arrival, open drink in kitchen area Open beverage containers in unapproved area
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Chemical sanitizer bucket was very low -owner stated new bucket ordered, chemical sanitizer was weak when checked
- Foods are cooled using appropriate methods
Deep pan of refried beans in 2 door cooler dated 6-20-13, product was at proper temperature but needs to be cooled and held in shallower containers
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Upper portion of single door prep cooler was at 45F, lower portion at 41F, keep lids closed when not in use
- Test kit provided and used to measure sanitizing solution concentration
Using sodium hypochlorite sanitizer -had ammonia test strips
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06/24/2013 | Routine |
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