- Storage of clean linens, single-service, and single use articles
Observation: The single use containers were left out of plastic sleeves or dispenser units in the front service area.
- When to wash
Observation: An employee went from washing dishes to prepping food without washing her hands. I talked to the manager about the situation and she stated she would take care of the situation.
- Indoor and outdoor surfaces
Observation: A ceiling tile is missing by the fryer area.
|
03/18/2015 | Regular |
| No violation noted during this evaluation. | 03/13/2014 | 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: Precooked rice and mac salad was being cold held at 48-50 degrees in the sandwich fridge unit.
- 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: Rice was cooked at 10 am and was temped at 2:45 at 90-93 degrees F. Product was voluntarily discarded.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups in the front and side serving areas were not in protection.
- Foods are cooled using appropriate methods
Observation: Foods stored in sealed plastic tubs is not a great way to cool foods. Use metal, ice as an ingredient, the freezer unit, or cold wands to help cooling.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge did not have a procedure for cleaning up vomit and diarrhea.
- Food storage containers identified with common name of food
Observation: Shaker and squirt bottles were not labeled in the facility.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave unit was not clean to sight.
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02/27/2014 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
The ice chute and the pop spickets had some mold and lime on them. The cups in the serving area were not protected to the top rim. The cups were exceeding the cup dispenser limit. Corrected at time of inspection
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
The ventilation to the restrooms was not working during inspection.
- Linens- cleaning and storage
The ice chute and the pop spickets had some mold and lime on them. The cups in the serving area were not protected to the top rim. The cups were exceeding the cup dispenser limit. Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The thermometers in the fridge behind the waitress station were damaged and inaccurate.
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03/13/2013 | Routine |
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