| No violation noted during this evaluation. | 10/21/2015 | Follow Up LOC |
- Handwashing cleanser, availability
Observation: No soap available at the hand sink on the back prep line. Person in charge found soap and placed it at the hand sink.
- Sanitization methods - hot water, chemical
Observation: Low temp chemical dish machine tested low, < 0 ppm. Establishment will use the three compartment sink to wash,rinse, and sanitize dishes. A service call will be made to dish machine company.
- Food is properly identified and monitored
Observation: Additional side food items not included under time as a public health control are stored out at room temperature for service. Person in charge will add these items to the procedures list for monitoring and send inspector an updated copy.
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10/15/2015 | Regular |
| No violation noted during this evaluation. | 05/18/2015 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Handle of rice scoop stored inside the rice warmer touching the product. Person in charge removed and stored the scoop correctly.
- Food is properly identified and monitored
Observation: Additional food not included under time as a public health control are stored out at room temperature for service. Person in charge will add these items to the procedures list for monitoring and send inspector an updated copy.
- Cooling foods are stored properly
Observation: Cooked shredded beef(112F) was cooling in the large 3 door cooler with a tight fitting lid. Person in charge had cooked the beef off recently this morning, and removed the lid for rapid cooling.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test strips for the sanitizer solution and chlorine test strips for the dish machine sanitizer are not available to test the concentration.
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04/22/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above produce in the True large reach in cooler. PIC moved eggs to bottom shelf below produce or ready to eat food items.
- Handwashing signage
Observation: No hand washing reminder sign posted at the hand sink next to the dish machine. Inspector left a hand sign with PIC.
- Eating, drinking, or using tobacco
Observation: Open employee drinks stored in the kitchen without tight fitting lids. PIC removed all drinks.
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09/15/2014 | Routine |
| No violation noted during this evaluation. | 03/24/2014 | 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: Multiple pans of soup sitting on counters at room temperature after being cooked. (108F,118F,110F) Discarded by PIC.
- Foods are cooled using appropriate methods
Observation: Large containers of cooked soup by freezers cooling at room temperature with a lid. Moved to cooler by PIC.
- Using a handwashing sink- operation and maintenance
Observation: Pan of silverware stored in hand sink by dish machine. Removed by employee.
- Handwashing cleanser, availability
Observation: No hand soap available at the hand sink by dish machine. Replaced by employee.
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03/17/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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10/24/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed undercooked egg provided on menu without a consumer advisory disclaimer.
- Using a handwashing sink- operation and maintenance
Observed no hand soap at the hand sink next to the dish machine. Corrected at time of inspection. Observed strainer with spinach stored in the hand sink. Corrected at time of inspection. Observed food splatter on exterior of hand sink next to dish machine.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed residue build up on wall next to dish machine and under standing freezer/refrigeration units/prep table next to dish washing area.
- Toilet room
receptacle, enclosed, fixtures clean
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food storage - preventing contamination from the premises
Observed bowls stored under dump sink in kitchen.
- Common name-working containers
Observed sanitizer label had worn off on bottle next to dish machine area.
- Handwashing cleanser, availability
Observed no hand soap at the hand sink next to the dish machine. Corrected at time of inspection. Observed strainer with spinach stored in the hand sink. Corrected at time of inspection. Observed food splatter on exterior of hand sink next to dish machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed food residue under prep table shelf next to dish machine area.
- Food employees hair is effectively restrained
Observed food employees did not have hair restraints while preparing for food service.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw squid and shrimp stored above produce and noodles in make table refrigeration unit across from stove. Corrected at time of inspection.
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10/15/2013 | Routine |
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