- Cleanability of floors, walls, and ceilings
Observation: Continue to work on walls throughout kitchen. Paint on wallboard is chipping and peeling.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Cole slaw, pulled pork, prepared soups, etc., were not date marked. All food prepared in house used longer than 24 hours must have a date. Products discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean equipment and grime from floor around dish machine.
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12/07/2015 | Regular |
| No violation noted during this evaluation. | 06/25/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: 2 sleeves of frozen ground beef sitting on shelf in storage room in basement.
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12/01/2014 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Need thermometer in pizza prep table.
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06/23/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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11/18/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
DATE MARK PREPARED FOODS NOT USED WITHIN 24 HOURS: COLE SLAW, CUT TOMATOES, ETC.
- Cleanability of floors, walls, and ceilings
CLEAN WALLS NEAR EQUIPMENT WHERE SAUCE HAS SPLASHED, CLEAN ACCUMULATION OF GREASE ON FLOORS AND WALL AROUND FRYER, CLEAN ACCUMULATION OF DUST AND GREASE FROM FLOOR AROUND KITCHEN PERIMETER. REPLACE MISSING/BROKEN FLOOR TILES IN DINING AND BAR AREA.
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN CONTAINER USED FOR TOOTHPICKS, BREAD, AND BULK DRY GOODS. DO NOT USE BROKEN LIDS, DISCARD AND REPLACE. CLEAN POP WAND HOLDER AT BAR. --CLEAN GREY ROLLING CART, SIDES OF EQUIPMENT, AND BOTTOM SHELVES OF STAINLESS PREP TABLES.
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10/29/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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06/06/2013 | Routine |
- When to wash
Employee shall wash hands before starting work for the day. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the sides of the fryers, sides of white fridge. --Clean the pop guns and holders, beer cooler, pizza paddles, can opener, interior of reach-in fridges,
- Cleanability of floors, walls, and ceilings
Clean the floor and walls in the kitchen especially around the grill equipment.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters and hood area.
- Separation from food, equipment, utensils, linens, and single service
Store the spray chemicals sep and below food and food contact surfaces in kitchen. Corrected at time of inspection
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05/30/2013 | Routine |
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