- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: "Sauce" labeled in walk-in cooler was dated as prepared 8/16. Person In Charge discarded food.
- Designated areas for employees
use of designated areas by employees
- Drying mops
Observation: Mop stored in mop sink
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer dispenser tested too low (near 0 ppm). Quat sanitizer in spray bottle tested too low (near 0 ppm). Person In Charge checked connections and flushed lines. Upon recheck the sanitizer despenser tested correct (200 ppm). Person In Charge refilled bottle with new sanitizer.
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08/26/2015 | Regular |
| No violation noted during this evaluation. | 01/22/2015 | Non Illness Complaint |
- Food employees hair is effectively restrained
Observation:Observed food handler with facial hair was not wear a beard restraint during food preparation.
- Designated areas for employees
use of designated areas by employees
- Backflow protection
air gap, device standard, when required
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water was turned off at the handsink located by the walkin cooler. Manager turned the hot water back on during the inspection. Corrected at time of inspection.
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02/10/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
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12/13/2013 | Routine |
- Hand drying provided
No paper towels at the handsink in the back prep area/warewashing area.
- Responsibilities of Permit Holder
Food Service Establishment license is not visible.
- Food temperature measuring devices are provided and readily accessible
Did not observe a thermometer inside the refrigeration unit underneath the Encore Turbochef on the prep line.
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03/15/2013 | Routine |
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