| No violation noted during this evaluation. | 07/13/2015 | Follow Up LOC |
- 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: Potentially hazardous foods in the make-table above required temp at 46 to 48 degrees. Foods were voluntarily discarded.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The ventilation system is not clean.
- 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.
|
06/16/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Observed food stored without the common name of the food. Corrected.
- 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 without date marking. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces not clean.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. 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 cold hold unit without a thermometer. Corrected.
|
10/20/2014 | Regular |
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers located where they are easily readable. Food thermometer with temp sensor at tip of probe must be provided to check temp of thin foods like hamburger patties.
- Miscellaneous sources of contamination
After chicken breading has come in contact with raw poultry, it must be refrigerated. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood must be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check strength of sanitizer.
- Equipment and utensils are adequately rinsed after washing
Proper 3 compartment sink sequence is 1. WASH in detergent, 2. RINSE in plain water, 3.SANITIZE in solution then air-dry. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Proper 3 compartment sink sequence is 1. WASH in detergent, 2. RINSE in plain water, 3.SANITIZE in solution then air-dry. Corrected at time of inspection
|
11/05/2013 | Routine |
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