| No violation noted during this evaluation. | 07/13/2015 | Physical Recheck |
- 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:Establishment unable to provide verifiable employee health policy.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Thin probe thermometer not available.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vents above grill not kept clean.
- 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:Steak holding at 100*. Re-fried beans holding at 125*. Voluntarily discarded.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of sanitizer.
- Outer openings are protected
Observation:Outer openings not kept closed.
- Demonstration of Knowledge
Observation:PIC unable to demonstrate basic food safety knowledge.
- Bare hand contact with ready to eat foods
Observation:Food employee handling tortillas with bare hands. Gloves were put on.
- 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:Thermometers not provided in coolers.
- Light bulbs, protective shielding
Observation:Lights not properly shielded.
- Handwashing signage
ObservationHandwashing sign not posted at handsink.
- 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:Sliced tomatoes holding at 58*. Shredded lettuce holding at 56*. Voluntarily discarded.
- Handwashing cleanser, availability
ObservationNo soap available for handwashing.
|
07/11/2015 | 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: Sliced tomatoes holding at 50*. Refrigerator holding at 50*.
- 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: Cooked Peppers and onions held below 135*
|
05/21/2014 | 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
11/15/2013 | Routine |
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