| No violation noted during this evaluation. | 01/08/2015 | Follow Up LOC |
- 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: roast beef in steam table was 71.6 deg.
- Food storage containers identified with common name of food
Observation: label bins when containing food not in its original package to identify
- Posting inspection reports
Observation: most recent inspection report should be posted in the public's view
- 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: large make table next to ice machine is not able to maintain temperature on top. Sliced mushrooms were 86.9deg, pepper jack cheese was 63.1deg, and chopped tomatoes were 45.6deg. Ice machine blowing hot air directly on this food. Salad dressing make table was out of temp too shredded cheese was 56.4deg, unit thermometer showed 60deg. Milk batter was 61deg today-if not able to keep cold, use time as control measure instead of temperature
- Outer openings are protected
Observation: back kitchen door was propped open during the beginning of today's inspection
- When to wash
Observation: observed many instances when employees should have washed hands during today's inspection. Also, glove change should not take the place of hand washing. Hands should be washed before putting on gloves.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: all microwaves need cleaning
- Hand drying provided
Observation: paper towel dispenser over warewashing hand sink was not working today-no paper towels. There were also no paper towels in the bar area for drying hands.
- Storage and maintenance of wet and dry wiping cloths
Observation: several wet wiping cloths sitting on counter today should be stored in a bucket of sanitizer solution when not in use.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:two largest make tables had no visible thermometer
- Protecting food from environmental contamination
Observation: exhaust from ice machine is blowing directly on the open make table in the small kitchen. Bins of lemons, limes, etc sitting in drink ice. Ice used as an ingredient should not be used as a coolant also.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: ice machine needs cleaning-mold growing. Inside lids of make tables are in need of cleaning as they touch food when over stacked.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: slicer, mixer, and can opener need to be cleaned more frequently and more thoroughly to lessen chance of cross contamination
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: several areas in need of cleaning observed today: outside and area around soup kettles, outside and area around taco meat, many splashes on outside of kitchen equipment in general and most equipment handles were in need of cleaning today-should wash hands more frequently, large plastic food bins need cleaned outside more frequently, floor under and around equipment should be cleaned more frequently throughout kitchens. Accountable cleaning logs may be best idea for a long-term solution.
- Using a handwashing sink- operation and maintenance
Observation: main handwashing sink was loaded with dirty dishes during today's inspection and it was in dire need of cleaning. Hand sinks should be kept clean and clear to encourage frequent hand washing.
- Handwashing signage
Observation: hand washing sinks need a sign designating them as such
|
12/29/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
clean wall in kitchen, floors in walk in freezer and outside walk in cooler
- Separation from food, equipment, utensils, linens, and single service
seperate cleaners from foods i back store room
- Handwashing signage
- Food storage - preventing contamination from the premises
- Linens- cleaning and storage
clean inside of microwaves, clean slicer, replace cutting boards or prep table store clean cup on matting not directly on cloth towels.
- Cleanability of floors, walls, and ceilings
lights need shields, clean or replace ceiling tiles above pop boxes
- Roasts held at a temperature of 130°F or above
coolers under grill 46deg
- Cleaning frequency of food contact surfaces (PHF/TCS)
clean inside of microwaves, clean slicer, replace cutting boards or prep table store clean cup on matting not directly on cloth towels.
- Light bulbs, protective shielding
lights need shields, clean or replace ceiling tiles above pop boxes
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
coolers under grill need to be checked
- Cutting surfaces maintained
clean inside of microwaves, clean slicer, replace cutting boards or prep table store clean cup on matting not directly on cloth towels.
- equipment food contact surfaces and utensils clean to sight and touch.
cooling line needs a good cleaning
- Cleaning of cooking and baking equipment
clean inside of microwaves, clean slicer, replace cutting boards or prep table store clean cup on matting not directly on cloth towels.
|
12/17/2013 | Routine |
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