- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Taco meat not date marked and chicken not properly date marked. Corrected by dating the foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Soda nozzles and cappuccino machine not clean to sight or touch.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent 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.
|
02/22/2016 | Regular |
| No violation noted during this evaluation. | 09/10/2015 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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 past 7 days and not discarded. Corrected by voluntarily discarding the foods held past 7 days.
- Sanitizers
Observation: Bleach sanitizer below required level. Corrected by mixing a new batch of sanitizer.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the freezer during the cooling process.
- Storage of clean equipment and utensils
Observation: Clean utensils/equipment exposed to splash next to the hand sink in the dish room.
- 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 held at hot hold below the required temp at 126 degrees.
- Package integrity
Observation: Dented can in the kitchen storage. Corrected by voluntarily discarded the can.
- Physical facilities maintained in good repair
Observation: Wall behind the 3-compartment sink in poor repair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch. Corrected by washing and sanitizing the can opener.
- Using a handwashing sink- operation and maintenance
Observation: Stored a container in the hand sink. Corrected by moving the container.
|
09/04/2015 | Regular |
- 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: Observed cooked eggs stored in a container without temperature control on the customer service line. Eggs were removed and put in a cooler during the inspection. Corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed vent system with build up.
- Miscellaneous sources of contamination
Observation: Observed breads on customer self-service line not protected from contamination. Tongs were provided during inspection. Corrected.
|
12/18/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed potentially hazardous food held longer than 7 days. Food was voluntarily discarded. Corrected at time of inspection
- Sanitizers
Observed bleach sanitizer in a bucket above 100ppm. Sanitizer was discarded. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected at time of inspection
|
11/13/2013 | Routine |
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