| No violation noted during this evaluation. | 03/23/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: walk-in cooler floor not clean
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager required -- 6 month period ends 5/6/15
- License required to operate a food establishment
Observation: foodservice license expired 1/2015 -- license and penalty fees shall be submitted no later than 2/23/15 or establishment will be closed until received
- 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: cut leafy greens held with no temperature control -- corrected by placing in maketable
- Using a handwashing sink- operation and maintenance
Observation: handsink used for purposes other than handwashing (dumpsink)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods in walk-in cooler held more than 24 hours not dated
- Separation from food, equipment, utensils, linens, and single service
Observation: 2 bottles of dishsoap stored on same shelf as food -- corrected by moving dishsoap
- Protecting food from environmental contamination
Observation: bag of carrots and pans of foods stored on floor in walk-ins
|
02/16/2015 | Regular |
- 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: crab rangoon (64*F) and breaded chicken (67*F) held with no temp control -- owner states they were prepared 3 hours ago
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods held over 24 hours not dated
- License required to operate a food establishment
Observation: foodservice license expired 1/2014 -- license and penalty fees shall be submitted no later than 11/12/14 or establishment will be closed until received
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection manager required
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: dishmachine not sanitizing
- Storage and maintenance of wet and dry wiping cloths
REPEAT VIOLATION: wiping cloths not maintained in sanitizer between use
- 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: leaf lettuce held with no temperature control -- moved to cooler
|
11/06/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use -- corrected, Housekeeping needed: exteriors of equipment, door handles, shelving.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
CURRY SAUCE: large pot in walk-in cooler was 80*F
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use -- corrected, Housekeeping needed: exteriors of equipment, door handles, shelving.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Housekeeping needed: floors soiled especially under equipment, ceiling soiled
- Foods are cooled using appropriate methods
CURRY SAUCE: large pot in walk-in cooler was 80*F
- Roasts held at a temperature of 130°F or above
Observed chicken puffs (43-47*F) and rangoon (45*F) with no temp control on bottom rack of food cart -- owner placed in walk-in
|
07/17/2013 | Routine |
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