GC: Frozen foods frozen HACCP: Education on toxic items and toxic item handout
- Floors properly constructed, clean, drained
The floor next to the mop sink and heater is in the employee bathroom is soiled
All floors shall be maintained clean
Correct by cleaning all floors
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The silver shelf next to the 3 compartment sink is cluttered and makes cleaning difficult
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12/16/2015 | Routine | 98 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Basil mayonnaise dated 8/10/15 in refrigerator. Mayonnaise was originally commercially prepared but worker added ingredients neccessitating a 7 day date marking. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Discard. Worker discarded product. Corrected.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is an abundance of unnecessary articles on premises both inside and surrounding establishment.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Please remove unnecessary articles.
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9/2/2015 | Routine | 94 |
Frozen foods were frozen.
Sanitizer - chlorine
Mechanical refrigeration holding a temperature of 39 degrees F.
Establishment is not in operation. This worker requested that the owner submit a schedule or notify PCCHD of upcoming events that require establishment to be in operation. At that time an operational inspection may be conducted.
HACCP - Discussed and provided written information on date marking.
- Storage/handling of clean equipment, utensils
Utensils stored multidirectional in storage bins.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
An excessisve amount of unused equipment on premises.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Remove excessive equipment.
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5/1/2015 | Routine | 98 |
HACCP: Hand washing Cl- sanitizer is used in the establishment Frozen foods stored frozen
- Thermometers provided and conspicuously placed
No thermometer present in Whirlpool fridge. Correct by providing thermometer.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items stored in kitchen not necessary for day to day operations. Remove extra items.
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12/3/2014 | Routine | 98 |
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Shelves throughout kitchen have extensive amounts of articles that make it hard to remove for effective cleaning and sanitizing. Remove articles from kitchen that aren't used on a daily basis.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/29/2014 | Routine | 99 |
HACCP: Boil Order Guidelines Provided
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
Inside of Emerson microwave soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Shelves throughout kitchen are cluttered with multiple items that do not allow for easy removal to allow effective cleaning. Remove any items that are not necessary for day to day business operations.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/6/2014 | Routine | 97 |
HACCP: Provided Date Marking HACCP. Sanitizer used is Chlorine
- Thermometers, gauges, test kits provided
No chlorine test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Racks next to the entrance door are cluttered.
Sort through these items and keep only necessary items for the establishment to prevent possible harborage of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.\
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12/3/2013 | Routine | 98 |
HACCP: Sanitizer concentration Sanitizer used is Chlorine.
- Thermometers, gauges, test kits provided
No test strips for testing chlorine.
Provide test strips for testing sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Racks next to the entrance door are cluttered.
Sort through these items and keep only necessary items for the establishment to prevent possible harborage of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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7/22/2013 | Routine | 98 |
HACCP: Discussed Hand washing Santizer used is Chlorine All frozen food was frozen
No violation noted during this evaluation. | 3/25/2013 | Routine | 100 |
HACCP: Labeling of chemicals Sanitizer use is Chlorine
- Thermometers, gauges, test kits provided
Improper test strips for sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
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11/30/2012 | Routine | 99 |
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