| 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 line above required temp at 53 degrees. Foods were voluntarily discarded.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surface (ice machine) not clean to sight or touch.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The make-table line is not sufficient to provide cold hold temp at 41 degrees or below.
|
05/27/2015 | Regular |
| No violation noted during this evaluation. | 09/22/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight or touch (ice machine, can opener, cutting board, food containers, ice chute and soda dispensers).
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Observed PIC was unable to describe the symptoms of foodborne illness. Corrected.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed walls and floors not maintained clean.
- Protecting food from environmental contamination
Observation: Observed food stored next to the hand sink and garbage container.
- Sanitizers
Observation: Observed the Quat sanitizer below the required level.
- Posting inspection reports
Observation: Observed the no previous inspection is posted in public view.
- Posting of a valid license
Observation: Observed the license is not posted in the public view.
- In-use utensils, between-use storage
Observation: Observed scoops without handles stored in food.
- Air drying of equipment and utensils
Observation: Observed utensils not properly air dried.
- Equipment location, installation, repair, and adjustment
Observation: Observed freezer gasket in and plastic covering above heated plate in poor repair.
- 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 potential hazardous foods above 41 degrees (51 degrees) in the make table. Food must be thrown away after 4 hours.
- Drying mops
Observation: Observed dry mop stored on the floor.
- Physical facilities maintained in good repair
Observation: Observed counter tops and floor and wall transitions in poor repair (missing mop board).
|
09/09/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
11/12/2013 | Routine |
- Sanitizers
Observed quat sanitizer below 200ppm. Sanitizer was dumped and replaced with correct sanitizer concentration.
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed vent system not maintained in good repair.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- In-use utensils, between-use storage
Observed scoops stored in food. Scoops were removed from food. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Observed shredded cheese on ice temped at 53-55*. Cheese was moved to the coolers. Corrected at time of inspection. Observed home made pico de gallo sauce temped at 45* in front customer counter.
|
10/30/2013 | Routine |
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