Food storage - preventing contamination from the premises Observation: dried food on underside of make table lid in kitchen-food should be kept covered or not stacked too high
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: thermometer missing in cooler by dish machine
12/04/2015
Regular
No violation noted during this evaluation.
07/03/2014
Follow Up LOC
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: Pork cutlets in prep table 46.8deg-unit therm 40deg. Single door upright fridge in kitchen 52.8deg-unit therm 50deg. Two door upright fridge in dishroom 45.2deg-no unit therm. Small fridge in waitress station 48.1deg-unit therm 40deg. All temps were using my digital stem thermometer.
Hand drying provided Observation: paper towels at hand sink in kitchen were out-corrected on site
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: thermometer needed in 2 door upright fridge in dishroom.
Eating, drinking, or using tobacco Observation: beverages in kitchen should be covered
Common name-working containers Observation: spray bottle at hand sink in dishroom needs labeled.
05/30/2014
Routine
Using a handwashing sink- operation and maintenance keep hand sink clear of all items to encourage frequent hand washing. Hands should be washed prior to putting on or changing gloves
Handwashing signage designate which sink is the handwashing sink in kitchen then place sign by it so food handlers know which to use and which to store dirty dishes in
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