- Cleaning of cooking and baking equipment
Observation: Some of the baking equipment was not clean to sight. The baking equipment was sent through the dishwasher.
- Foods are cooled using appropriate methods
Observation: Cooling foods were sealed with saran wrap. The units were unsealed prior to me leaving.
- 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
Observation:The walk in cooler vent screens were not clean to sight.
- Wiping cloths properly air dried
Observation: Several wiping cloths were setting on the counter tops after they were used. The units were placed back into sanitizer solution.
- Air drying of equipment and utensils
Observation: A couple of dishes were not air dried prior to placing them in storage.
- Food is properly labeled
Observation: Oil bottles were not labeled. The units were labeled prior to me leaving.
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12/08/2015 | Regular |
- 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
Observation: The vent hoods were not clean to sight above the grill units and above the oven units.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: A thermometer was damaged in one cooler down stairs. The facility placed a new thermometer in the cold hold unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts and in between ovens was not clean to sight.
- Food employees hair is effectively restrained
Observation: Employees that have beards shall have them restrained.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight. The dishes were taken off of the shelf and sent through the dish machine.
- When to wash
Observation: One employee went and placed gloves on with out washing their hands. I discussed the importance of hand washing with the employee and state they need to wash hands prior to placing gloves on.
- Protecting food from environmental contamination
Observation: One glass long container was damaged on the side and discarded.
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04/07/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, shelves in the food prep area, back of the oven and the insides of the coffee machine was not clean to sight.
- Food is properly identified and monitored
Observation: Time marks were not placed on the hot held pizza downstairs.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried prior to placing them in storage.
- Protecting food from environmental contamination
Observation: Sanitizer buckets were setting on the floor and the garbage in the food prep area.
- 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
Observation: The vent screens in the fridge unit was clean to sight.
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12/04/2014 | Regular |
| No violation noted during this evaluation. | 05/08/2014 | Follow Up LOC |
- Protecting food from environmental contamination
Observation: Onions were setting on the floor in the walk in cooler.
- 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: The walk in cooler was operating at 44-45 degrees F.
- Outer openings are protected
Observation: The downstairs door was not sealed at the bottom.
- Food is properly labeled
Observation: Two containers were not labeled in the prep area.
- 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
Observation: One vent screen in the walk in cooler was not clean to site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The silverware containers were not clean to sight.
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04/29/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shucked shellfish, packaging and identification
The ice bucket was not labeled.
- Food employees outer clothing is clean
- Private homes
There is a hole in the wall in the prep area below the hand sink and it shall be repaired. The coffee maker is dripping. The hole in the wall has 30 days to be fixed.
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12/17/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/25/2013 | Routine |
- Shucked shellfish, packaging and identification
Oil squirt bottles and oil containers downstairs did not have labels on them.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Beef products that were already cooked were not date marked witha 7 day date mark.
- Discharge from eyes, nose, and mouth
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06/18/2013 | Routine |
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