- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken in grill pull out drawers stored next to raw beef that is cooked to order. Raw chicken was moved to bottom drawer during inspection. Corrected.
- 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: Cheese in pizza make table cooler temped at 46*. Cheese was removed during inspection and placed in walk in cooler. Corrected.
- 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: Ventilation system above grill not clean to sight or touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef and eggs in make table coolers stored above ready to eat foods. Raw beef and eggs were moved to the bottom shelf during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Ice cream scoop being stored in sanitizer water. PIC stated ice cream scoop will no longer be stored in sanitizer water and will be stored in temperature control. Corrected.
- Storage of clean equipment and utensils
Observation: Ice cream spoons stored with handles in the cup. Spoons were changed to have handles facing out. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Quat sanitizer below 200ppm. Quat sanitizer was discarded during inspection and re-filled to achieve 200ppm. Corrected.
|
09/16/2015 | Regular |
| No violation noted during this evaluation. | 06/24/2014 | Other |
- Minimize bare hand and arm contact with food that is not ready to eat
Observation:bare hand contact with ready to eat food. Food was voluntarily discarded. Employee washed hands and put gloves on.
- Reminder statement
Observation:in house & to go menu not identify foods cooked to order with asterisk.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:potentially hazardous foods held longer than 7 days. Foods were voluntarily discarded.
- Chemicals for washing, treatment, storage and processing fruits and vegetables
Observation:observed bleach/quat sanitizer below required concentration.
- Demonstration of Knowledge
Observation:kitchen manager unable to correctly answer food safety questions.
- Physical facilities maintained in good repair
Observation:continuous drip at 3 compartment sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:seafood mix in walk-in cooler not date marked. Food was date marked.
- In-use utensils, between-use storage
Observation:in use utensil in salad stored in food.
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04/14/2014 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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08/05/2013 | Routine |
- In-use utensils, between-use storage
Observed scoops with no handle being stored within food. Observed tape on a cheese scoop.
- Hand drying provided
Observed no paper towels provided at the bar hand sink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed date marked foods held longer than 7 days.
- Multiuse food contact surfaces are constructed of safe materials
Observed scoops with no handle being stored within food. Observed tape on a cheese scoop.
- Material characteristics of non-food contact surfaces
Observed tape being used to on non-food contact surfaces. Observed mold build up on back pizza make table.
- Sanitizers
Observed quat sanitizer in a bucket below 200ppm.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory posted in the establishment. Observed no consumer advisory in the menu. Observed foods cooked to order not identified with an asterik in the menu.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed tape being used to on non-food contact surfaces. Observed mold build up on back pizza make table.
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods in the bottom part of the kitchen make table temped between 45*-50*.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided at the bar cooler where potentially hazardous foods are stored.
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07/23/2013 | Routine |
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