| No violation noted during this evaluation. | 12/01/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Gasket on the True reach-in cooler next to the dish room is torn. Replace.
- Cleanability of floors, walls, and ceilings
Observation: Recaulk behind the following hand sinks to prevent bacteria buildup: 1) Dish room 2) Near by three compartment sink 3) Employee restroom.
|
03/31/2015 | Regular |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Employee bathroom hand sink did not have hot water provided. Water was run for several minutes. All employee bathrooms must have hot water provided at least 100*F.
- Sanitizers
Observation: Quat sanitizer was tested too low (100ppm) at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Package integrity
Observation: Observed two dented cans of cherries in dry storage. May not use any can that is dented on top, bottom, or side seals. Also any can that has sharp points due to denting or cannot sit on level surface. Can was discarded.
- Material characteristics of non-food contact surfaces
Observation: Grey rack in the dish room is peeling paint. Must replace or resurface the rack to prevent contamination.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/17/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items that were previously frozen were not date marked after removing from freezer. Chix tetrazini (5/2), Chix chow mein (4/9), Turkey tetrazini (5/2), nacho meat (4/30, and chili (3/31).
- Miscellaneous sources of contamination
Observation: Sneeze guards on both sides of service lines have large holes.
|
05/22/2014 | Routine |
- Miscellaneous sources of contamination
Self serve lines on both sides have a large gap in sneeze guards. Must repair or replace guards to prevent contamination.
- Roasts held at a temperature of 130°F or above
Both milk coolers were temped out of required minimum range (43*F/44*F by RR). Cooler must be able to maintain food below 41*F to prevent buildup of bacteria. At time of inspection milk was temped under 41*F and was allowed to remain in the cooler for the lunch period (1 hour). Coolers may be in defrost mode, but need to be looked at to verify temp requirements. Manager states that after serving period the milk will be transferred to another working cooler. Service order has been put in.
- Backflow protection
air gap, device standard, when required
|
11/22/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Observed sani buckets stored on floor on service line. Must not store buckets on floor to prevent contamination. Relocate to cleanable surface below food/food items. 2) Metal rack in dish room is peeling paint. Must resurface or replace rack to provide a smooth, easily cleanable, and non absorbent surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed jug of milk without date mark. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- 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
Employee RR vent does not appear to be functioning properly. RR must be properly vented to the outside to prevent buildup of odors and bacteria. Repair or replace as necessary.
- Backflow protection
air gap, device standard, when required
- Roasts held at a temperature of 130°F or above
Cold units below service lines were temped @ 48*F/44*F (by RR). Units did not contain any PHF at time of inspection. Units may not be used for holding PHF until they can maintain 41*F or below. Must repair or replace before allowed to use for PHF.
- Food temperature measuring devices are provided and readily accessible
Hot and cold hold units below service lines do not have thermometers. Must have thermometers in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained.
- Miscellaneous sources of contamination
Sneeze guard on both sides of serving line has a large gap. Must repair or replace sneeze guard to prevent contamination and spread of disease. Guards are on order.
- Utensils and pressure measuring devices maintained
Observed ice scoop with chips missing. Must keep all utensils in good working order to prevent buildup of bacteria and spread of disease. Scoop was discarded. COS.
- Material characteristics of non-food contact surfaces
1) Observed sani buckets stored on floor on service line. Must not store buckets on floor to prevent contamination. Relocate to cleanable surface below food/food items. 2) Metal rack in dish room is peeling paint. Must resurface or replace rack to provide a smooth, easily cleanable, and non absorbent surface.
|
05/08/2013 | Routine |
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