| No violation noted during this evaluation. | 08/07/2015 | Follow Up LOC |
- 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: Ranch dressing on salad line holding at 50F. Dressing was discarded by staff.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean in place slicer has build up. Staff cleaned slicer and removed food stuff.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards hanging for storage with visible build up. Staff took boards to dish station to be cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sanitizer in bucket on cook line tested below concentration level. Staff emptied and filled new sanitizer bucket.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Themometer for front server station is broken.
|
08/06/2015 | Regular |
| No violation noted during this evaluation. | 06/05/2014 | Follow Up LOC |
- Miscellaneous sources of contamination
Observation: Condensate water on pipe in walk-in cooler dripping onto boxes of fresh mushrooms.
- Air drying of equipment and utensils
Observation: Pans and containers stacked before completely air dry.
- Handwashing signage
Observation:Handwashing sign missing at handwashing sign by salad prep area.
- When to wash
Observation: Employee observed handling dirty dishes, then handling clean dishes without washing hands between.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink on cookline blocked.
|
06/04/2014 | Routine |
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Hand and arm jewelry prohibition
Food handler wearing watch and handling food.
- Using a handwashing sink- operation and maintenance
No paper towels available in dishwashing area. Cloths stored in handwashing sink at cookline. Corrected while on-site.
- Separation from food, equipment, utensils, linens, and single service
Corrected at time of inspection
- Hand drying provided
No paper towels available in dishwashing area. Cloths stored in handwashing sink at cookline. Corrected while on-site.
|
11/14/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
06/20/2013 | Routine |
- Air drying of equipment and utensils
Containers and pans stacked before completely air dry.
- Roasts held at a temperature of 130°F or above
Sliced tomatoes temping 48-50 degrees F on salad prep line. Labeled 11am-3pm, but out of temp in line at 10:30am.
- Using a handwashing sink- operation and maintenance
Fly spray stored in handwashing sink closest to manager's office.
- Handwashing signage
No handwashing sign at handwashing sink next to dishtable.
|
06/13/2013 | Routine |
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