| No violation noted during this evaluation. | 09/05/2014 | Physical Recheck |
- Light bulbs, protective shielding
Observation:Light in upright cooler holding steak, does not appear to be plastic, coated, or have a shield, provide protection for this bulb.
- Food is properly labeled
Observation: Wrapped cookies need to have ingredient label or have ingredients available for upon request.
- Food storage - preventing contamination from the premises
Observation:Has cases of frozen foods on floor in walk in freezer covering entire walkway, must provide more storage or order less product, must store all foods at least 6 inches off floor.
- Designated areas for employees
use of designated areas by employees
- Package integrity
Observation:Two cans of j. peppers are dented and no longer useable, removed from can rack to be returned.
- Food storage containers identified with common name of food
Observation:Squeeze bottles used for water and hot sauce at grill need to be labeled to identify contents.
- Condiments are protected from contamination by consumers
Observation: 1) Has lemons in open container not covered with lid or sneeze guard, provide a form of protection, corrected with lid now. 2)Sneeze guard does not cover adequately the sauces at self serve bar, must adjust to properly protect foods on display, esp front row of product. 3)Tray of noodles and croutons currently between the two sneeze guards, reposition to be under the sneeze guard, corrected now.
- 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:True prep cooler for sandwich toppings products holding lettuce at 43.6 degrees F, cheese at 46 degrees and tomoatoes at 47.7 defrees, all must be at 41 degrees or less. Will discard current supply that has been out of cooler for 4 hours, then will use ice bath method. Service was started on cooler yesterday and has appt for tomorrow for further eval.
- Sanitization methods - hot water, chemical
Observation:Dishmachine not delivering any sanitizer concentration, bottle very low, changed and now at 50 ppm. Monitor supply bottle closely to ensure has adequate supply.
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08/20/2014 | Routine |
- Plumbing
materials, design, construction and installation
- Miscellaneous sources of contamination
Observation:Has handsink, with splash guards, on site to be installed by prep table in kitchen area, to protect the prep surface on right side of this sink. To be installed this Sunday.
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06/13/2014 | Pre Opening |
- Equipment location, installation, repair, and adjustment
Observation:Handle for the True prep cooler at front counter area is loosing the finish, has ordered a replacement to have a handle that is smooth and cleanable surface.
- Miscellaneous sources of contamination
Observation:Has handsink located close to food prep sink, must provide splash guard on side next to sink to protect from splashing.
- Plumbing
materials, design, construction and installation
- Separation from food, equipment, utensils, linens, and single service
Observation:Has dispensor unit for chemicals for rinse aid and sanitizer for dishmachine mounted on wall above the clean tray at dishmachine, Must relocate to area not immediately adjacent to or above this area.
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06/11/2014 | Pre Opening |
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