| No violation noted during this evaluation. | 03/05/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation:need procedures
- Disclosure of menu items offered or served raw or undercooked
Observation:items need to be denoted
|
03/03/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: a vomit/diarrhea clean up kit is needed that can be disposed of.
- Disclosure of menu items offered or served raw or undercooked
Observation:menu needs asterisks to denote items that can be served less than ell done.
- Outer openings are protected
Observation:kitchen door outer opening daylight showing through on lower left aspect.
- Posting inspection reports
Observation:Inspection report needs to be posted within the public's view.
- Handwashing signage
Observation:handwashing signs are missing @ the restroom sinks. Kitchen handsinks need sinage as well.
- Separation from food, equipment, utensils, linens, and single service
Observation:toxics hanging on racks that have buns in
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:frequency of cleaning is not adequate . Soiling, grease/debris built up noted. fuzzy dust in some areas in kitchen. Floor/wall junctures, under and around equipment.
- Identifying information-original container
Observation:original container was used for a different chemical
- Bare hand contact with ready to eat foods
Observation:observed staff make salads with bare hands. bare hand contact with RTE's is not allowed.
- Cutting surfaces maintained
Observation:prep board is in poor condition. No longer smooth and easily cleanable.
|
12/03/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/19/2013 | Routine |
- Identifying information-original container
- equipment food contact surfaces and utensils clean to sight and touch.
mashed potato scoop has been used and is sitting at room temp. ice machine has some build up on inside surfaces....reminder-internal components need to be cleaned and sanitized around 4 times per year.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use-wiping cloth noted on prep board. Reminder- that at times more than one bucket needs to be provided...for example during raw burger prep, a separate bucket needs to be available. Deep cleaning is needed on cooler handles and door seals.
- Handwashing signage
men's room missing sign
- In-use utensils, between-use storage
mashed potato scoop has been used and is sitting at room temp. ice machine has some build up on inside surfaces....reminder-internal components need to be cleaned and sanitized around 4 times per year.
|
06/11/2013 | Routine |
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