No violation noted during this evaluation. | 09/28/2015 | Follow Up LOC |
- Dispensing of single-service and single-use articles
Observation: Lids for cups not stored inverted at drive up window.
- 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: Shredded cheese 53 degrees, sliced tomatoes 43 degrees drive-up window. Prepped lettuce sitting out throughout duration of inspection at 61 degrees. Hamburgers in hamburger cooler at 45 - 47 degrees.
- Cleaning procedure
Observation: Employee placed raw hamburgers on grill then put hands in towel sanitizer bucket to clean. Discussed with manager at time of inspection.
- Storage of clean linens, single-service, and single use articles
Observation: "To go / salad containers" removed from original packaging, not stored to prevent contamination.
|
09/24/2015 | 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: PHF/TCS on main prep table not at 41 degrees: lettuce 46.8 degrees
- Food storage - preventing contamination from the premises
Observation: Pickle buckets on floor in walk-in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Storage of clean equipment and utensils
Observation: "Wet stacking" pans.
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03/12/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Shavings in gear box on can opener *.
- Other personal care items - storage
Coats/hats stored under front register next to teas.
- Using a handwashing sink- operation and maintenance
Pan of sanitizer water sitting in handsink on front line.
|
03/05/2013 | Routine |
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