- Hand drying provided
Observation: Didn't provide paper towels at handwashing station in prep area. Refilled. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: A pitcher stored in handwashing sink at prep area. Must have sink area clear to ensure employee are washing when necessary. Removed. Corrected.
- Sanitization methods - hot water, chemical
Observation: Sanitizer from dispenser was tested lower than 200ppm. QA concentration must be maintained between 200-400ppm. Call for service and fix.
- Food storage - preventing contamination from the premises
Observation: Rack in towel/chemical storage has lowest shelf less than 6" off the floor. Adjust lower shelf to be at least 6" off the floor.
|
08/31/2015 | Regular |
| No violation noted during this evaluation. | 08/31/2015 | Non Illness Complaint |
- Handwashing signage
Observation: Handwashing sign was not posted on all hand sinks in kitchen. Every hands sink to be used by employee must has sign posted reminding employees to wash their hands.
- In-use utensils, between-use storage
Observation: Didn't provide ice scoop for ice bin nearby register. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection.
- 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: A container of pork were holding at room temperature about hour, and temped at 95*F. Hot food must be hot held at 135*F or above. Reheated to 165*F. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observation: Unable to detect QA sanitizer bucket. QA sanitizer dispenser was working properly. Must test QA concentration more frequently to ensure it is maintained between 200-400ppm. Corrected at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup inside of reach-in freezer. Clean as needed.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide an extra thermometer for reach-in coolers, and put at warmest area to ensure adequate temperature is maintained. Corrected at time of inspection.
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09/15/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
10/14/2013 | Routine |
- Smoke free air act
Must have "No Smoking" sign on each entrant door.
- Cleanability of floors, walls, and ceilings
1) Caulking the following areas: a. Walk-in freezer condenser drain line behind 2 compartment sink
- Backflow protection
air gap, device standard, when required
- Handwashing cleanser, availability
Install soap dispenser on hand sink near by front counter.
- Drying mops
Install mop rack.
- Plumbing
materials, design, construction and installation
- equipment food contact surfaces and utensils clean to sight and touch.
All food contact surfaces and equipment must be washed, rinsed, and sanitized before usage. Must detail cleaning all stainless steel surfaces: inside, ditches, and underneath.
|
10/04/2013 | Routine |
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