| No violation noted during this evaluation. | 10/28/2015 | Regular |
- 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:Freezer in back room unplugged and all product thawed. Employees discarded product. Milk in fridge in bar area 51* product disposed of.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Observed Potato french fry maker soiled to sight.
- Food storage - preventing contamination from the premises
Observation:Observed salt on dry good rack with no lid.
- Bare hand contact with ready to eat foods
Observation:Observed line cook making peanut butter sandwich without gloves. Line cook disposed product.
- Food in a hermetically sealed container
Observation:Peppers on display on counter home canned. Employee disposed product.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Ice machine had slime buildup with particles in ice. Ice Machine was emptied and sanitized.
- Outer openings are protected
Observation:Observed back door sweep torn.
|
02/04/2015 | Non Illness Complaint |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/27/2013 | Routine |
- Poisonous or toxic materials used and applied
Observed sanitizer bucket concentration in excess of label. Observed spray bottle of degreaser on food prep table, not labeled for food contact surface.
- Plumbing system repaired according to law
Observed faucet at three compartment sink leaking.
- Linens- cleaning and storage
Observed moisture under prep table.
- Handwashing signage
Observed no handwashing signs in kitchen or in the bathrooms
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observed person in charge not knowing answers to questions asked about sanitization.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory on menu
|
11/22/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/10/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/25/2013 | Routine |
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