| No violation noted during this evaluation. | 12/07/2015 | Follow Up LOC |
- Unpackaged food protected from contamination during preparation
Observation: Ice is uncovered is self service area.
- 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: Chopped lettuce, sliced tomatoes and cheese slices are uncovered in prep cooler and temped at 51 degrees. Manager voluntarily discarded items. Items in second prep cooler were instructed to time stamp and then discard by 3pm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Diced tomatoes, cheese slices, and large bag of chopped lettuce is not date marked for keeping.
- Handwashing signage
Observation: No signage posted in restroom. Provided sign during inspection.
- Light bulbs, protective shielding
Observation: Light in walk in cooler is not properly shielded.
- Eating, drinking, or using tobacco
Observation: Employee at drive through window drinks from an open cup during service.
|
11/25/2015 | Regular |
| No violation noted during this evaluation. | 11/10/2014 | Follow Up LOC |
- 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: Lettuce and cheese was 51-55 degrees F.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were not being placed back into sanitizer after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave, bottom of freezers, and shelves were not clean to sight.
- Indoor and outdoor surfaces
Observation: A ceiling tile was missing above the ice machine.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Lettuce that was prepped was not cooled down to 41 degrees prior to placing it on the cold hold line.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not being stored in plastic sleeves or dispenser units.
- Handwashing signage
Observation: The restroom did not have a hand wash sign by the hand sink
|
10/22/2014 | Regular |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
11/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salsa-48 degrees F and shredded cheese 58-60 degrees F on the cold hold table. Both items shall maintain 41 degrees F or below.
- Linens- cleaning and storage
Single use cups were exceeding the cup dispenser limit and single use cups were out of protection at the ice cream station.
- Hand drying provided
There was not paper towels at the hand sink by the three hole sink area.
- Food employees hair is effectively restrained
An employee was prepping food while not having a hair restraint on.
- Food temperature measuring devices are provided and readily accessible
There was not an accessible thermometer in the salad fridge and fridge unit under the prep table.
- equipment food contact surfaces and utensils clean to sight and touch.
The chili cart, blower unit in the salad fridge, and bottoms of freezer units were not clean to sight.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
A shaker contianer on the prep line was not labeled.
|
10/29/2013 | Routine |
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