| No violation noted during this evaluation. | 12/02/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Baseboard cleaning has been started -not yet complete- some still visible soiled. Mops were hung up to dry.
- 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: Middle make table is holding items at 43/44 degrees after lunch rush - is 41 degrees in the AM- . Visible buildup behind. May switch out make table on top.
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10/16/2015 | Physical Recheck |
- 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: Cold hold items such as cheese, corn and salsas temped at 42-44*F.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ceiling vents clogged with residue.
- Drying mops
Observation: Wet mops stored on the floor of the mop sink.
- Utensils and pressure measuring devices maintained
Observation: Stained and chipping spatulas. Person in charge voluntarily discarded the chipped spatula.
- Air drying of equipment and utensils
Observation: Pots and pans stacked wet on drying rack.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris in coolers below make table.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The perimeters inside the kitchen with buildup on the floors behind equipment and along the baseboards.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer, vegetable chopper and can opener not clean to sight or touch.
- 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: Tofu held at 85*F on hot hold. Person in charge voluntarily discarded the tofu.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in food prep area storing a bucket inside the sink. Person in charge voluntarily removed the bucket from the hand washing sink.
- Storage of clean equipment and utensils
Observation: Utensils and pot lids stored in containers with visible food debris in the bottom on the containers.
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10/12/2015 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/18/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
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10/17/2013 | Routine |
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