| No violation noted during this evaluation. | 09/12/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN CHLORINE SANITIZER AT 50-100 PPM-CORRECTED ON SITE.
|
08/14/2014 | Routine |
| No violation noted during this evaluation. | 01/17/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sliced cheese being held at 47Deg.F. in the cold top.-----------------------------08/26/13:HAM / CHEESE AT 55-57 F. WAS MOVED TO TO THE COOLER WITH ICECITATION GIVEN
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sliced cheese being held at 47Deg.F. in the cold top.-----------------------------08/26/13:HAM / CHEESE AT 55-57 F. WAS MOVED TO TO THE COOLER WITH ICECITATION GIVEN
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No water in the mobile unit.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Gyro meat thawing at room temperature.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a thermometer for the cooler drawers.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Sliced tomatoes stored in the three bay sink.
|
08/24/2013 | Recheck |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP INOPERABLE. NO WATER AVAILABLE TO WASH HANDS.TEMPORARY HAND WASHING STATION SET UP UNTIL REPAIR HAS BEEN MADE TO THE WATER PUMP.
Location: Kitchen
|
08/03/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sliced cheese being held at 47Deg.F. in the cold top.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No water in the mobile unit.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Gyro meat thawing at room temperature.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a thermometer for the cooler drawers.
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Sliced tomatoes stored in the three bay sink.
|
08/03/2013 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP INOPERABLE. NO WATER AVAILABLE TO WASH HANDS.TEMPORARY HAND WASHING STATION SET UP UNTIL REPAIR HAS BEEN MADE TO THE WATER PUMP.
Location: Kitchen
|
03/23/2013 | Routine |
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH QUAT TEST STRIPS TO MEASURE SANITIZER CONCENTRATION IN SOLUTIONS.
Location: Kitchen
|
09/29/2012 | Routine |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Finish painting wall on truck.
|
09/14/2012 | Pre-Licensing |
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