- Food Protected during Storage, Display, Transportation, Service
ice bins are open and not protected, sliced onions not covered in wic, tortillas not covered in wif.
- Cross-Contamination of Raw/Cooked Foods/Other
Raw meat stored above ready to eat food in prep refrigerator.
- Demonstration of Knowledge / Person In Charge
Person in charge not knowledgable of hazards involved in the consumption of raw or undercooked meat, poultry, eggs, or fish.
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
Utensils stored in prep area hand sink.
- Toxic Items Properly Used/Stored/Labeled
Spray bottle of cleaner not labeled.
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
scoop stored in dry beans is cracked.
- Non-food-contact surfaces of equipment and utensils clean.
standing water in prep frig.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
cook is wiping hands on apron and towel during food preparation
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01/24/2011 | Routine | No |
| No violation noted during this evaluation. | 11/08/2010 | Follow-up activity | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Protected during Storage, Display, Transportation, Service
- Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
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11/02/2010 | Routine | Yes (11/16/2010) |
| No violation noted during this evaluation. | 08/16/2010 | Follow-up activity | No |
| No violation noted during this evaluation. | 08/16/2010 | Follow-up activity | No |
- Food Protected during Storage, Display, Transportation, Service
- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Proper Handwashing / Proper Handling of Ready-To-Eat
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08/13/2010 | Routine | No |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Plumbing properly installed and maintained, inspected where required.
- Lighting provided as required, fixtures shielded properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
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09/10/2009 | Routine | No |
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
|
11/06/2008 | Routine | No |
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