| No violation noted during this evaluation. | 09/25/2015 | Follow Up LOC |
- Reminder statement
Observation: No Consumer Advisory in the menu for the hamburgers cooked to order. Sign provided.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surface, fan and splash on make-table, not clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The nozzles on the soda machine are not clean to sight or touch.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent hood is dripping.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked in the make table and walk-in cooler. Foods held past 7 days in the make-table. Corrected by voluntarily discarding the foods held past 7 days and dating foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat foods. Corrected by placing the raw beef below the ready to eat foods.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dishmachine is not sanitizing. Maintenance was called during the inspection.
|
09/10/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/03/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Pop gun/holster must be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with 7-day consume-by date.
- Roasts held at a temperature of 130°F or above
Bottom of cold prep table - food was 45 degrees. Must hold food at 41 or below.
|
09/27/2013 | Routine |
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