- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Foods at the center of the steam table are holding at 130 degrees in the center holding area. The other two sides are holding at proper temperature of 135 degrees. Center heating element is ordered. Out of temperature food was reheated to 165 degrees. Desserts will be held in the middle until unit is fixed.
- Physical facilities maintained in good repair
Observation: Dust build up on ceiling of walkin cooler and portable fans in kitchen. Also the ceiling in the kitchen has grease and dust build up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cloths laying on counter and in a dry bucket. Cloths must always be stored in sanitizing solution.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salads in customer cold hold and Sandwiches in walkin cooler are not date marked. These have been marked and employees will be trained.
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12/15/2015 | Regular |
| No violation noted during this evaluation. | 07/31/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cleaning needed under equipment. Inside both prep coolers in kitchen, in backroom under shelves and by pop cartons in pop storage room. Concentrate leaked onto floor.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting inspection reports
Observation: Last inspection not posted.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Cracked tile in front of handsink (by ice cream machine to be replaced.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Product stored on floor in backroom to be 6 inch off of floor.
- Sanitizers
Observation: Wiping off table without sanitizer.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:New thin tip thermometer is ordered.
|
07/16/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: food in pizza cooler note date marked.
- Cutting surfaces maintained
Observation: Cutting board needs resurfaced or replaced.
- Microwave ovens
Observation: Micro wave oven needs to be cleaned.
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths need to be stored in bucket of sanitizer
- Food dispensing utensils provided for each container at a customer self service unit
Observation: Sliver ware dispencer dirty.
- Storage or display of food in contact with water or ice
Observation: food in freezer has ice from ceiling dripping to floor and on boxes.
|
03/16/2015 | Regular |
| No violation noted during this evaluation. | 11/20/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths to be stored in sanitizer when not in use.
- Bare hand contact with ready to eat foods
Observation: Gloves needed when handling bread.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Peas, yams and soup not date marked in cooler.
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11/13/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Counter under pop machine will be replaced next week and counter fixed.
- 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: exhaust system will be cleaned inside and out by November.
- Physical facilities maintained in good repair
Observation: Chipped and missing tiles will be replace by November.
|
10/17/2014 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Needs cleaning.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter and shelf under pop machine.
- 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: Exhaust fan in kitchen needs to be cleaned. Outside fan is dripping grease onto the sidewalk.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Cleaning needed.
- Miscellaneous sources of contamination
Observation: Fan in kitchen dusty.
- Toilets and urinals provided according to law
Observation: Cleaning needed
- Material characteristics of non-food contact surfaces
Observation: Needs cleaning
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: Counters chipped, tiles chipped or missing.
- Multiuse food contact surfaces are cleanable
Observation: Needs cleaning
- Cutting surfaces maintained
Observation: Needs cleaning
- Equipment and utensils-durability and strength
Observation:needs cleaning
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Cleaning meeded
|
10/10/2014 | Non Illness Complaint |
- Sanitizers
Observation: Now using quat on tables.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Boxes in freezer to be 6 inches off of floor.
|
07/17/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
- Bare hand contact with ready to eat foods
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
|
07/16/2013 | Routine |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
- Storage and maintenance of wet and dry wiping cloths
- Bare hand contact with ready to eat foods
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
|
07/16/2013 | Routine |
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