| No violation noted during this evaluation. | 09/01/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from individual chili containers in small cooler near drive thru window. Employee date marked containers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on staff.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Soda pop nozzles on soda machines (front and back of house) and ice machine have visible buildup.
- Cooling foods are stored properly
Observation: Cooling grilled onions stored with the lid securely on. Employee placed the lids on sideways to allow better heat transfer.
- When to wash
Observation: Employee on the cook line observed donning gloves for food handling without washing hands.
|
08/12/2015 | Regular |
| No violation noted during this evaluation. | 07/31/2014 | Follow Up LOC |
- When to wash
Observation: Employee observed touching trash can and then putting on gloves to handle food without handwashing. Observed several food handlers changing gloves with no handwashing between.
- Food employees hair is effectively restrained
Observation: Several food handlers not wearing hair restraints.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Under shake make table excessively dirty with candy residue.
- Food storage - preventing contamination from the premises
Observation: Boxes of cups stored on floor of dry goods area.
- 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: diced tomatoes and sliced tomatoes holding at 44-48 degrees F in open top cooler on east wall of cookline.
- Using a handwashing sink- operation and maintenance
Observation: Observed employee wringing out cloth in to handwashing sink and placing cloth in handwashing sink.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counter.
- Foods are cooled using appropriate methods
Observation: Cooked noodles in large plastic container with lid on it in walk-in cooler temping at 78 degrees in the middle of the container. Noodles removed and placed into smaller containers for cooling.
- Hand and arm jewelry prohibition
Observation: Plastic band observed on food handler wrist.
|
07/07/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
11/06/2013 | Routine |
- Air drying of equipment and utensils
Metal containers stacked before completely air dry.
- Roasts held at a temperature of 130°F or above
Half N Half by drive through window out at room temperature. Discarded while on-site.
- Material characteristics of non-food contact surfaces
Make table cooler filters exposed to food on cookline-All equipment shall be smooth and cleanable. Under shake make table is excessively dirty.
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored next to single-use gloves in dry goods storage. Corrected while on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Make table cooler filters exposed to food on cookline-All equipment shall be smooth and cleanable. Under shake make table is excessively dirty.
|
03/12/2013 | Routine |
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