Light bulbs, protective shielding Observation: No light protective shield covers over lights in kitchen.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Thermometer in fridge is inaccurate.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tip probe thermometer to check cooking temps.
Food shall be obtained from sources that comply with law Observation: Raw beef at facility labeled not for sale. Beef that has not been inspected is not allowed to be sold. Owner will no longer be using the not for sale meat.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine sanitizer test strips on site.
02/23/2016
Regular
Physical facilities maintained in good repair Observation:Lower walls below sinks and plumbing to be clean.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Certified food protection manager required for this facility, will take class and will let us know when.
Test kit provided and used to measure sanitizing solution concentration Observation:Test strips needed to check bleach concentration in sinks.
02/17/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving to be free of debris
Physical facilities maintained in good repair Observation:Wall under sinks in poor repair, shelving in poor repair.
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:Thermometer to be located in fridge.
Handwashing sinks-Numbers, capacities, location, and placement Observation:Handsink to be installed in kitchen area
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