| No violation noted during this evaluation. | 06/18/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener not clean to sight or touch. Corrected by washing and sanitizing the can opener.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cheese held in ice above required temp at 50 degrees.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks in the walk-in cooler and in the kitchen not clean.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Potatoes in a slow cooker not heated to temp at 135 degrees within 2 hours. Corrected by placing the potatoes in the microwave to be cooked to 135 degrees.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chicken thawing in the sink in stagnant water (not running water).
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
|
06/15/2015 | Regular |
| No violation noted during this evaluation. | 11/07/2014 | Follow Up LOC |
- 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: Observed potentially hazardous foods (broasted chicken) below required temperature (111 degrees).
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (ice maker) not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (shelves, walls) not clean.
|
11/04/2014 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
11/18/2013 | Routine |
- Clean condition-hands and arms
- No direct connection between sewage system and from culinary equipment
Ice machine and culinary sink must have indirect waste connection.
|
11/08/2013 | Routine |
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