| No violation noted during this evaluation. | 12/01/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer machine has food on it.Needs to be cleaned all the time without food debris to prevent bacteria growth and contamination.
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03/27/2015 | Regular |
- Utensils and pressure measuring devices maintained
Observation: Spatula with a cracked handle found in clean ready to use utensil drawer. Corrected on site. SPATULA WAS DISCARDED.
- Plumbing system maintained in good repair
Observation: Employee restroom sink was not draining properly.
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12/15/2014 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer was tested too low at time of inspection (about 100ppm). Using quat sanitizer, and made solution in morning. Change sani after break and before serving.
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05/23/2014 | Routine |
- Food storage - preventing contamination from the premises
Observed boxes of food on the floor in dry storage. Must store all food at least 6 inches off the floor to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed frozen food (soup and ham) that was dated 9/27 in walk in cooler. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
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11/14/2013 | Routine |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Observed wood spoon in kitchen. Must not use wood utensils unless for baking purposes to prevent buildup of bacteria and spread of disease. Spoon was discarded at time of inspection. COS. 2) Observed two brushes that had holes in handles and burn marks. Must keep all utensils in good working order to prevent buildup of bacteria and spread of disease. Brushes were discarded at time of inspection. COS. 3) Plastic silverware in self dispenser was facing wrong way. Must store all silverware so that only handles are exposed to consumer to prevent contamination and spread of disease.
- Utensils and pressure measuring devices maintained
1) Observed wood spoon in kitchen. Must not use wood utensils unless for baking purposes to prevent buildup of bacteria and spread of disease. Spoon was discarded at time of inspection. COS. 2) Observed two brushes that had holes in handles and burn marks. Must keep all utensils in good working order to prevent buildup of bacteria and spread of disease. Brushes were discarded at time of inspection. COS. 3) Plastic silverware in self dispenser was facing wrong way. Must store all silverware so that only handles are exposed to consumer to prevent contamination and spread of disease.
- Dispensing of single-service and single-use articles
1) Observed wood spoon in kitchen. Must not use wood utensils unless for baking purposes to prevent buildup of bacteria and spread of disease. Spoon was discarded at time of inspection. COS. 2) Observed two brushes that had holes in handles and burn marks. Must keep all utensils in good working order to prevent buildup of bacteria and spread of disease. Brushes were discarded at time of inspection. COS. 3) Plastic silverware in self dispenser was facing wrong way. Must store all silverware so that only handles are exposed to consumer to prevent contamination and spread of disease.
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04/04/2013 | Routine |
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