| No violation noted during this evaluation. | 01/29/2016 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Observation: Deli meats and cheeses are stored on contact surfaces (in cooler) that are not easily cleanable.
- Sanitization methods - hot water, chemical
Observation: Sanitizer (chlorine) concentration in 3 compartment sink, buckets tested too high (200+ ppm). Discussed proper methods with Person In Charge and made solution at proper concentration.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counter between use on food preparation areas. Person In Charge moved wiping cloths into sanitizer buckets.
- Separation from food, equipment, utensils, linens, and single service
Observation: Cleaning chemicals stored above food preparation areas.
|
01/25/2016 | Regular |
| No violation noted during this evaluation. | 05/06/2015 | Pre Opening |
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
10/23/2013 | Routine |
- Eating, drinking, or using tobacco
Open employee beverage container in dishwashing area. Corrected at time of inspection. Observed food handler wearing wrist bracelets while preparing food.
- Cutting surfaces maintained
Observed uncovered deli meats stored directly on a cracked surface of the reach in cooler by the slicer. Surface is not easily cleanable. Cutting boards on the prep line are deeply scored. Observed packaged cheese stored on dirty clothes in the reach in prep cooler on the prep line.
- Hand and arm jewelry prohibition
Open employee beverage container in dishwashing area. Corrected at time of inspection. Observed food handler wearing wrist bracelets while preparing food.
- Light bulbs, protective shielding
Unshielded light bulbs in kitchen prep areas.
- Food storage containers identified with common name of food
Unlabeled containers of sauces and seasonings in the food preparation areas.
- Multiuse food contact surfaces are constructed of safe materials
Observed uncovered deli meats stored directly on a cracked surface of the reach in cooler by the slicer. Surface is not easily cleanable. Cutting boards on the prep line are deeply scored. Observed packaged cheese stored on dirty clothes in the reach in prep cooler on the prep line.
- Multiuse food contact surfaces are cleanable
Observed uncovered deli meats stored directly on a cracked surface of the reach in cooler by the slicer. Surface is not easily cleanable. Cutting boards on the prep line are deeply scored. Observed packaged cheese stored on dirty clothes in the reach in prep cooler on the prep line.
- Designated areas for employees
use of designated areas by employees
|
10/16/2013 | Routine |
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