| No violation noted during this evaluation. | 03/31/2015 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF DRINKING STRAWS, CASE OF PLASTIC PORTION CUPS, AND CASE OF FOAM BOWLS STORED ON THE FLOOR IN THE KITCHEN. SINGLE USE ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. CORRECTED AT TIME OF INSPECTION BY MOVING THE NOTED ITEMS ONTO SHELVES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
09/17/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- EMPLOYEE PERSONAL BEVERAGES/FOOD OBSERVED STORED IN THE 2-DOOR REACH-IN COOLER AND CHEST FREEZER ON/AMONG FOOD INTENDED FOR SERVICE. STORE EMPLOYEE PERSONAL FOOD/BEVERAGES IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD INTENDED FOR SERVICE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
03/20/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Routine |
| No violation noted during this evaluation. | 10/02/2012 | Routine |
| No violation noted during this evaluation. | 04/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2010 | Routine Inspection |
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen FROZEN FOOD(S) BEING THAWED
- Problems:
- Stored in water
- Comment:
- FROZEN TACO BURGER THAWING IN NON-RUNNING WATER PLEASE ALTER SCHEDULING OF DELIVERY TO ALLOW FOR FOLLOWING OF ONE OF THE AFOREMENTIONED APPROVED THAWING METHODS
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
10/08/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/14/2008 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen Fan
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- UPRIGHT FAN USED TO COOL AIR IN KITCHEN DUSTY OKAY TO USE IN THIS MANNER BUT MUST KEEP BLADES AND GUARDS CLEAN, JANITOR CLEANED OUTSIDE PERIODICALLY CLEAN IN THE FUTURE TO PRECLUDE DUST CONTAMINATION
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Contamination from Employees'
- Items:
- Ready-to-eat food(s)
- Locations:
- SELF-SERVE BUFFET LINE (NEAR CASH REGISTER) READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PIC PUT THEM ALL WITHIN WAX BAGS WHILE WEARING GLOVES, ALL READY TO EAT FOOD(S) MUST BE PROTECTED FROM BARE HAND CONTACT APPLES PROVIDED W/O TONGS OR ANOTHER MEANS OF PROTECTION
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
11/07/2007 | |
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