- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Do not duct tape card board to wall next to fryer. Clean grease from walls near pizza oven.
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12/23/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potato salad dated 5/28 in walk in.
- Bare hand contact with ready to eat foods
Observation:Employee cutting meat for salad without hand barrier
- Outer openings are protected
Observation: Back door is open without screen
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06/08/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cheese in walk-in cooler well past dates marked on wrapper - ready to eat foods can be kept for 7 days. When the product is frozen, the days do not count. When freezing items, write date placed in freezer on package and write date removed from freezer on package to ensure 7 day use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean top of pizza oven. Clean counter below pizza oven. Clean filters in venthood.
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10/29/2014 | Regular |
| No violation noted during this evaluation. | 06/25/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
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08/28/2013 | Routine |
- Bare hand contact with ready to eat foods
Employee observed cutting tomatoes for tacos with barehands. There is no barehands contact allowed with ready-to-eat foods. Food was discarded. Corrected at time of inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in refrigerated drawers.
- Miscellaneous sources of contamination
Prep table/dirty dish table near dishmachine - it needs to be either a prep table or a dirty dishtable. Do not place fly swatter on this table. Also pan of diced tomatoes found directly in another pan of food with no barrier inbetween, The bottom of the pan could be dirty.
- Sanitization methods - hot water, chemical
Employee shall not just rinse knife in handsink - it shall be washed, rinsed and sanitized.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Alfredo sauce dated 8/6 and turkey gravy dated 8/9 - stay within the 7 days allowed for datemarking. Foods were discardede. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Drawer units below grill are holding ham, raw and cooked chicken, roast beef and other potentially hazardous foods at 54-60F, shall be 41F or below. Foods were discarded. They had someone repair it 2 months ago. It is strongly suggested that you keep temp logs -take temps of food in unit several times a day- to ensure that the unit is working. Repairman will be contacted. Diced tomatoes in a triple pan in the make table 56F - shall be 41F or below. Place one pan directly in the well to keep the food at a proper temp. Food was discarded.
- Using a handwashing sink- operation and maintenance
Do not place trashcan in front of back handsink and do not place dirty dishes in handsink. Same handsink needs cleaning.
- Eating, drinking, or using tobacco
Employee drink found on counter with crockpot of soup and in an uncovered cup in one of the reach-ins. Drinks shall be in a cup, covered, use a straw and place on a bottom shelf. Drinks were discarded. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters in the hood need cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the fronts and sides of line equipment.
- Cleanability of floors, walls, and ceilings
Clean the floor under the line equipment and the wall behind the same equipment.
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08/20/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
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05/06/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Walk-in cooler out of temp. Digital thermometer reads 43.8F, thermometer inside reads 50F, and food temp is between 43-44F. Turn thermostat down or call for service. Record temperature of cooler in a log book serveral times a day to track any temperature problems.
- Outer openings are protected
Back door of kitchen propped open. Pest entry point - keep closed.
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04/22/2013 | Routine |
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