- Outer openings are protected
Observation: Gaps around back door
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior of bulk food containers soiled.
- Food storage - preventing contamination from the premises
Observation: Containers of bulk items stored in floor.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Continuous food contact surfaces cleaned daily (every four hours)
- Handwashing aides and devices, use restrictions
Observation: Hand sink blocked in ware washing area.
- Air drying of equipment and utensils
Observation: Ice bucket not stored inverted, towel drying dishes with common towel.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizer between uses.
|
12/07/2015 | Regular |
| No violation noted during this evaluation. | 02/04/2014 | Follow Up LOC |
- Common name-working containers
Chemicals in unlabeled spray bottles. Same spray bottle of chemical stored with four, sugar, cracker meail - Both repeat violations *.
- Using a handwashing sink- operation and maintenance
Upon arrival, observed pitcher and dish towel sitting on handsink.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to the presence of repeat critical items and nature of violations, person in charge unable to demonstrate knowledge of food safety.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked foods not date marked (ribs, cooked chicken, sliced ham. Containers of cooked foods, not relabeled with proper date when removed from freezer. Date Marking a repeat violation *.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Pans of raw beef stored over uncovered pans of cooked bacon in reach-in cooler on cook line.
- Food contact surface and equipment lubrication and reassembly
Dicer soiled - * repeat violation. Ice bucket not stored inverted.
- Miscellaneous sources of contamination
Container of sliced tomatoes sitting directly on lettuce in prep table next to flat top grill.
- Roasts held at a temperature of 130°F or above
Sauteed onions and peppers on steam table at 98 degrees. Disposed of at time of inspection. Will develop SOP's to use time as control for these items as they are only used during lunch shift - 2 hours. Hot hold is a repeat violation. --Several locations of PHF/TCS foods not at 41 degrees: Potato salad in reach-in coolerat 42.3 degrees
- equipment food contact surfaces and utensils clean to sight and touch.
Dicer soiled - * repeat violation. Ice bucket not stored inverted.
- Separation from food, equipment, utensils, linens, and single service
Chemicals in unlabeled spray bottles. Same spray bottle of chemical stored with four, sugar, cracker meail - Both repeat violations *.
|
11/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
|
04/22/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Improper date marking. Some ready to eat foods (cooked meats) not marked with date of preparation. Pasta dishes, cooked, frozen and thawed not marked with date removed from freezer.
- equipment food contact surfaces and utensils clean to sight and touch.
Cutting boards on pizza prep table put on table while still wet *. Dicer, slicer, pasta dishes, food scraper soiled. --Shelf above pizza prep table soiled.
- Duties of PIC
Staff not familiar with reportable diseases. Staff not familiar with reheating temperature.
- Linens- cleaning and storage
Cutting boards on pizza prep table put on table while still wet *. Dicer, slicer, pasta dishes, food scraper soiled.
- Miscellaneous sources of contamination
Pans of bacon sitting under grill uncovered.
- When to wash
Waitress drinking, did not wash hands after.
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in prep tables.
- Food storage containers identified with common name of food
Flour, sugar, salt, in unlabeled containers.
- Common name-working containers
Chemicals in unlabeled spray bottle. Spray bottle container chemicals stored directly next to buns.
- Roasts held at a temperature of 130°F or above
Partially cooked bacon in pan at 80 degrees - will be disposed of. --Potentially hazardous foods in prep table by grill not at 41 degrees: Sliced ham - 45.5 degrees. Sliced tomatoes - 52 degrees.
- Separation from food, equipment, utensils, linens, and single service
Chemicals in unlabeled spray bottle. Spray bottle container chemicals stored directly next to buns.
|
04/03/2013 | Routine |
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