No violation noted during this evaluation. | 01/22/2016 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Some areas of tile floor have paint spattered on them
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Proofer/Warmer holding food between 80 and 125F. Minimum hot holding temperature is 135F. Kitchen director moved product during inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Upper metal shelf above 2 compartment sink covered in dust / tops of some coolers and proofer also covered in layer of dust
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Observed paint splatter on wooden table/cutting board-paint must be removed and table cleaned before using this as a food contact surface
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01/14/2016 | Regular |
- Package integrity
Observation:Dented can of jalapeno peppers-removed
- Handwashing signage
Observation:Handsink needs sign reminding employees to wash hands-profoodsafety.org
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02/09/2015 | Regular |
No violation noted during this evaluation. | 02/12/2014 | Routine |
- Linens- cleaning and storage
SINGLE SERVICE TRAYS ON STORE ROOM FLOOR-KEEP OFF OF FLOOR
- Plumbing system repaired according to law
BOTH SPRAY NOZZLES IN WARE WASH AREA HANGING BELOW OVERFLOW RIM OF SINK-MAINT CONTACTED
- Food storage - preventing contamination from the premises
PANS OF PREPARED MEATS ON FLOOR OF WALK-IN COOLER-KEEP OFF OF FLOOR
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10/17/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Walls and around door frame of walk-in cooler need cleaned
- Package integrity
6 badly dented cans were removed from store room and will be disposed of
- Roasts held at a temperature of 130°F or above
Meat crispito's held in hot holding cabinet for 1 hour at 58 to 84 degrees F -Product was removed from hot holding cabinet and placed in oven to be cooked
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03/07/2013 | Routine |
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