| No violation noted during this evaluation. | 12/22/2015 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bench can opener blade and housing with visible build up.
|
12/15/2015 | Regular |
| No violation noted during this evaluation. | 05/02/2014 | Follow Up LOC |
- Toilet room
receptacle, enclosed, fixtures clean
- 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: Ham and cheese sandwiches in hot box at 90-100 degrees F. Removed from hot box, heated in oven and replaced for delivery while on-site.
- Air drying of equipment and utensils
Observation: Some containers stacked before completely air dry.
|
04/22/2014 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
11/13/2013 | Routine |
- Cleaning procedure
Observed employee working with the dirty dishes at the dishmachine coughing and did not wash their hands. Observed food handler wash their hands in the sink and used their clean hands to turn off the faucet handles that they had touched with their dirty hands prior.
- When to wash
Observed employee working with the dirty dishes at the dishmachine coughing and did not wash their hands. Observed food handler wash their hands in the sink and used their clean hands to turn off the faucet handles that they had touched with their dirty hands prior.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observed employee working at the dishmachine in the area that handles dirty dishes was coughing repeatedly and at one point coughed directly onto food contact surfaces-pans, etc. These items were washed in the dishmachine and another employee was handling the clean dishes.
|
11/08/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
05/15/2013 | Routine |
- Drying mops
Observed mops stored wet in mop buckets when not in use.
- Preventing contamination from equipment, utensils, and linens
Observed plastic utensils stored in container wthat was soiled with a red residue. Corrected at time of inspection. Observed food handler use thermometers to check food temperatures without first cleaning the thermometer. Observed cooling paddles stored directly on crates in the walkin freezer that are dirty and nto easily cleanable.
- Eating, drinking, or using tobacco
Open employee beverage containers in unapproved area-open pop can stored on cart with pizza for transport to lower kitchen
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Stem thermometer used to check food temperatures in the 1st floor food service area was inaccurate.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed plastic utensils stored in container wthat was soiled with a red residue. Corrected at time of inspection. Observed food handler use thermometers to check food temperatures without first cleaning the thermometer. Observed cooling paddles stored directly on crates in the walkin freezer that are dirty and nto easily cleanable.
- Miscellaneous sources of contamination
Observed thermometers (in their protective sleeves) stored in containers wtih pens, markers and scissors in several locations throughout the kitchen areas.
|
05/08/2013 | Routine |
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