| No violation noted during this evaluation. | 12/11/2014 | Regular |
- When to wash
Employee changed gloves without washing their hands. Must wash hands in between glove changes, switching tasks, in between handling raw meats and ready-to-eat, ect. Employee was educated on importance of proper hand washing.
- Food storage - preventing contamination from the premises
Cups were beingstored on the floor in the hallway. All food and food items must be stored a minimum of 6" off the floor. Move items to provded shelving.
- Roasts held at a temperature of 130°F or above
Diced tomatoes from Carlos O'Kelly being store on ice were temped at 48 degrees. All potentially hazardous foods must be maintained under 41 degrees. Mechanical refrigeration is required. Cooler from unopened stand was move to Stand D.
- Handwashing sinks-Numbers, capacities, location, and placement
Portable hand sink for ice cream station was not working. When food handling a hand sink must be provided. A temp station was set up for time being. Repair portable unit or do not allow food handling in ares without hand sink.
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11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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05/28/2013 | Routine |
- Food storage - preventing contamination from the premises
1) All shelving must be a minimum of 6" off the floor. Move shelving units bottom shelve. 2) Roast beef on portable unit must be protected from contmaination. Provide sneeze guard or otherwise protect from consumer contamination.
- Other liquid waste and rain water
Over flow drain line off keg primer is draining into bottle in walk-in cooler. Run drain line out cooler to floor sink.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Post signs at hand sinks.
- Cleanability of floors, walls, and ceilings
1) Unable to determine if flooring in food prep and kitchen areas are sealed. Flooring must be nonabsorbent and cleanable. Must provide specs of material used to seal floor. 2) No cove base is provided behind pizza oven. Must install cove base at floor/wall juntcure to aid in cleaning. 2) Lights in heat lamp are not shatter proof. All lights exposed to food and food items must be shielded or shatter proof. Replace bulb.
- Food on display is protected from contamination by consumers
1) All shelving must be a minimum of 6" off the floor. Move shelving units bottom shelve. 2) Roast beef on portable unit must be protected from contmaination. Provide sneeze guard or otherwise protect from consumer contamination.
- Light bulbs, protective shielding
1) Unable to determine if flooring in food prep and kitchen areas are sealed. Flooring must be nonabsorbent and cleanable. Must provide specs of material used to seal floor. 2) No cove base is provided behind pizza oven. Must install cove base at floor/wall juntcure to aid in cleaning. 2) Lights in heat lamp are not shatter proof. All lights exposed to food and food items must be shielded or shatter proof. Replace bulb.
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05/24/2013 | Routine |
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