Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Apr 13, 2010 | 97 |
No violation noted during this evaluation. | Critical Control Point | Apr 13, 2010 | 100 |
|
Standard Inspection | Sep 8, 2010 | 98 |
No violation noted during this evaluation. | Critical Control Point | Sep 8, 2010 | 100 |
|
Standard Inspection | Mar 21, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | Mar 21, 2011 | 100 |
No violation noted during this evaluation. | - | Mar 23, 2011 | 100 |
|
Standard Inspection | Oct 5, 2011 | 97 |
No violation noted during this evaluation. | Followup Inspection | Oct 31, 2011 | 100 |
|
Standard Inspection | Mar 5, 2012 | 99 |
No violation noted during this evaluation. | Complaint Inspection | Apr 5, 2012 | 100 |
No violation noted during this evaluation. | Complaint Inspection | May 15, 2012 | 100 |
|
Standard Inspection | Sep 12, 2012 | 88 |
THE PIC WAS HASAN.
THE GREEN PLACARD WAS UPDATED.
ELEMENTS OF THE CCP INSPECTION OBSERVED/DISCUSSED:
III. HANDWASHING.
DISCUSSED NEED TO KEEP HANDWASH STATIONS PROPERLY SUPPLIED AT ALL TIMES WITH THE OWNER WHO CORRECTED THIS AT TIME OF THE INSPECTION.
1. FOOD DATE MARKED DURING STORAGE.
2. HOT FOODS HELD ABOVE 135F.
ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSERVED/DISCUSSED:
1. Single use gloves properly used.
2. Probe thermometer used by PIC to check internal food temperatures.
3. PIC demonstrated knowledge through compliance with the food code. The owner and managers are ServSafe certified and other food employees have or wiill attend the PPIC class.
4. Hot foods were held above 135F.
THE PIC WAS HASAN.
THE GREEN PLACARD WAS UPDATED.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SIGNS WERE PROVIDED FOR POSTING.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A) DID NOT OBSERVE DURING CCP INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED HOT FOODS HOLDING ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS ARE SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)PROVIDED AND DISPLAYED.
Returned check. Changed from Risk Class 4 to Risk Class 3. Completed profile.
Oct 5, 2011THE PIC WAS MOSES.
THE GREEN PLACARD WAS UPDATED.
CHECKED TO MAKE SURE A RESTROOM WAS AVAILABLE FOR EMPLOYEES TO USE. AN OPERABLE RESTROOM WAS AVAILABLE FOR USE AT TIME OF 4HE INSPECTION.
THE PIC WAS MOSES.
PIC- Paige
No critical violations at time of inspection.
No further action is required.
Updated Green Sign
PIC- Musa
Investigation was conducted due to a complaint about rolled up carpets by the soda machine, a dirty wet floor sign sitting on a table that was not cleaned off and no health stickers on the building, showing when the facility was inspected last. During the inspection, there was no evidence of rolled up floor carpets or dirty table with wet floor signs. The green food safety sign is hanging up by the registers with the last inspection date on it. No further action is required. Complaint will be closed.
PIC- Hasan
Investigated complaint about possible food poisoning from a chicken breast meal with red beans, rice and a biscuit. After the inspection was conducted, there was no evidence of any issues with the food items in the facility. The facility keeps temperature logs and documents twice a day. All temperatures for the food in holding was all in the acceptable ranges, with all hot food above 135 F and cold food at 41 F or below on 5/7/12. No food safety hazards at time of inspection. Complaint will be closed. No further action is required.
PIC- Milton
Critical violations noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.
NOTE: When cooling the rice, use shallow pans and leave the lids off for a little while so the steam can escape.
Use the chlorine test strips when testing the sanitizer concentration in the 3 compartment sink. (50-100ppm)
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Address |
Distance |
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