- In-use utensils, between-use storage
Observation: Small disposable cups are held in contact with cheese. Utensils are stored in contact with pastas. Staff will use small spoons to leave handle out. All items were voluntarily discarded.
- Cleanability of floors, walls, and ceilings
Observation: Ceiling tiles are discolored due to past leak. Owner reports he will replace tiles in Spring.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sprouts and open bagged leafy greens are not date marked for keeping over 24 hours. Owner date marked items during inspection.
- 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: Prep cooler holding lettuce, pastas and cheese temped at 46 degrees. Owner voluntarily discarded items and turned thermostat of unit down.
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01/22/2016 | Regular |
- Food storage containers identified with common name of food
Observation:label all food containers as to the contents
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Calibrate thermometers regularly
- Posting inspection reports
Observation:Post your current inspection report
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02/19/2015 | Regular |
- Posting inspection reports
Observation:Most recent inspection report not posted
- 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:Prep table food temperature 48*
- Using a handwashing sink- operation and maintenance
Observation:Hand wash sink being used as a rinse sink
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04/01/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink is not to be used as a dump sink
- Food temperature measuring devices are provided and readily accessible
Place thermometers in all cold holding units.
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03/05/2013 | Routine |
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