| No violation noted during this evaluation. | 01/05/2016 | Physical Recheck |
- Preventing contamination from equipment, utensils, and linens
Observation: Tool box placed on the prep table where lettuce was being prep.
- Cleaning of cooking and baking equipment
Observation: Hot hold containers and unit very soiled. Toaster machine very soiled. Cutting board also has deep cuts in it. Be sure to clean under the cutting board soiled.
- 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: Thermometers needed in freezer as well.
- Protecting food from environmental contamination
Observation: Food products stored on the floor in the walk-in cooler.
|
12/10/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2014 | Physical Recheck |
- Posting of a valid license
Observation:
- Handwashing signage
Handwashing sign missing out of the men's restroom.
- Material characteristics of non-food contact surfaces
Observation:Cardboard boxes on the shelves in the kitchen are soiled with grease. They can not be cleaned.
- Light bulbs, protective shielding
Observation:Lights in the back storage area do not have a cover.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:No hot water present in the women's restroom. Drain in the sink is very slow.
- Storage and maintenance of wet and dry wiping cloths
Observation:Staff placed wiping cloth buckets on the floor when changing water.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vent in the ceiling by the toaster is full of dust.
- Posting inspection reports
Observation: License and inspection both are expired.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors throughout establishment need to be cleaned. They are soiled. (kitchen, back room, walk-in cooler and freezer). There is standing water under the 3-bay sink.
- Single use glove use
Observation:Staff handled raw hamburger patties and didn't remove gloves, touched freezer door and a croissant. Croissant was discarded during inspection.
- Physical facilities maintained in good repair
Observation:Tiles are missing on the floor by the mop sink. Tiles are broken and coming off the wall by the back door.
- 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:Salad cooler missing it's thermometer.
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04/29/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
07/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
|
07/05/2013 | Routine |
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