- Light bulbs, protective shielding
Observation: No protective shielding on the lights in the kitchen.
- Mechanical ventilation
Observation: No ventilation system above the stove. The vent is on order and will be at the facility in 4 weeks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Foods thawing on the counter. Corrected by thawing the foods under running water.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Green sauce and chicken not date marked. Corrected by dating the foods.
|
08/18/2015 | Regular |
| No violation noted during this evaluation. | 10/20/2014 | Follow Up LOC |
- 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: Observed potentially hazardous foods cooked and stored on the counter for 12 hours. The food was voluntarily discarded.
- Food storage containers identified with common name of food
Observation: Observed food storage containers without the common name of the food.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Observed the PIC does not have a sick policy.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- In-use utensils, between-use storage
Observation: Observed handles of scoops stored in foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (counter, tables, cutting board, pans and utensils) not clean to sight or touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the test kit is not being used to measure the sanitizing solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed all non-food contact surfaces not clean.
- Handwashing aides and devices, use restrictions
Observation: Observed the hand wash sink used to place the fan on. Corrected.
- Food is properly labeled
Observation: Observed foods sold for retail are not properly labeled.
- Food properly labeled with major food allergens
Observation: Observed foods sold for retail are not labeled with ingredients.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods not date marked.
|
10/10/2014 | Regular |
- Food temperature measuring device construction
Thermometer not visible
- Insect control devices are properly designed and installed
Gaps under or around exterior door or windows
- Linens and napkins, use limitations
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
|
11/13/2013 | Routine |
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