- Food employees hair is effectively restrained
Observation: Food handler observed with no hair restraint.
- Hand and arm jewelry prohibition
Observation: Food handler observed with watch on wrist.
- Air drying of equipment and utensils
Observation: Pans stacked before completely air dry.
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03/23/2015 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Packages of meat in standing water to thaw.
- 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: Salsa, sour cream, guacamole, etc temping at 44-50 degrees F in front open top cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inner, upper surface of ice machine has some mold growth.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Back side of ice dispenser on fountain pop machine has mold growth.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer in walk-in cooler inaccurate.
- Air drying of equipment and utensils
Observation: Metal pans stacked before completely air dry.
- Food employees hair is effectively restrained
Observation: Foodhandlers not wearing hair restraint.
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03/12/2015 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Non Illness Complaint |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
12/19/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
12/17/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
|
08/30/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
|
08/07/2013 | Routine |
- Handwashing signage
- Food employees hair is effectively restrained
- Using a handwashing sink- operation and maintenance
Cloth stored in handwashing sink in back room. Employee observed rinsing thermometer in handwashing sink.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Stem thermometer reading wrong temperature.
- Roasts held at a temperature of 130°F or above
Chicken and steak temping at 110 degrees F in hot hold unit. --Sour cream, guacamole, salsa, cheese temping at 48 degrees F in open top cooler.
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07/30/2013 | Routine |
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