| No violation noted during this evaluation. | 06/12/2015 | Follow Up LOC |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dishmachine is not sanitizing.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting board not clean to sight or touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored on ready to eat foods. Raw pork was moved below the ready to eat foods.
- Food storage containers identified with common name of food
Observation: Foods not identified with the common food name.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food container lids not clean.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Corrected by dating and/or throwing away the foods.
|
06/08/2015 | Regular |
| No violation noted during this evaluation. | 10/20/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels not stored in sanitizer solution.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no test strips for the warewashing machine.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed ground beef stored on top of bacon and whole muscle meat. Bacon was voluntarily discarded. Corrected.
- 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: Observed no thermometers in the cold hold units.
- In-use utensils, between-use storage
Observation: Observed improper utensils without handles in-use. Corrected.
- Food storage containers identified with common name of food
Observation: Observed foods not properly labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (plates, pans, and bowls) not clean to sight or touch. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (including fridges and cooler doors) not clean.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed the eggs on the breakfast menu does not have a consumer advisory.
|
10/13/2014 | Regular |
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
11/04/2013 | Routine |
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