| No violation noted during this evaluation. | 11/17/2015 | Physical Recheck |
- Posting inspection reports
Observation: Inspection shall be posted.
- Bare hand contact with ready to eat foods
Observation: Employee observed touching stromboli with hands - there is no barehands contact allowed with ready-to-eat foods - product discarded.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks need cleaning
- Eating, drinking, or using tobacco
Observation: Employee drink found uncovered on ice machine- drinks shall be covered, use a straw and place on a bottom shelf- drink was discarded.
- Plumbing system maintained in good repair
Observation: Both handsinks appear to be clogged and draining slowly.
- 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: Pizza on hot holding table 100-111F - unit was not turned on. I believe there is a policy to time manage food instead of by temp, Check with corporate - staff today is writing down when food is placed on hot holding unit.
- Food storage containers identified with common name of food
Observation: Label oil and water.
|
11/03/2015 | Regular |
- Eating, drinking, or using tobacco
Observations: Employee drinks shall not be on ice machine. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine needs additional cleaning. Corrected
|
04/30/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:Employee was cutting ready to eat foods with bare hands.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Reheated meatballs on serving line were 122deg F.
|
10/24/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Prepared food held longer than 24 hours shall have a date on it.
|
04/18/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/27/2013 | Routine |
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