| No violation noted during this evaluation. | 11/25/2015 | Regular |
| No violation noted during this evaluation. | 06/03/2015 | Regular |
| No violation noted during this evaluation. | 08/20/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Marinara and au jsut found dated 7/29 (today is 8/13) you only have 7 days in which to use product. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Dressings made in house shall be datemarked.Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Employee observed cleaning slicer with water and no soap. Equipment shall be washed with soap, rinsed and sanitized. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean bus tubs that hold equipment.
- Single use glove use
Observation: Employee observed taking ear buds in and out of ears with gloves on.
- Reminder statement
Observation: Menu shall have a consumer advisory if the item (such as eggs) are undercooked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean fan in kitchen,
- Eating, drinking, or using tobacco
Observation: Employee drink observed over food and food contact surfaces - shall be on a lower shelf. Corrected
- Common name-working containers
Observation: Bleach water solution is missed labeled. Contents are not bleach and water - it smells like glass cleaner. Bottle was discarded
|
08/13/2014 | Routine |
| No violation noted during this evaluation. | 03/12/2014 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be stored on a bottom shelf.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw ground meat with raw whole cuts to protect against possible cross contamination
- 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: The line reach-in on the left side of the line is holding food at 44-46F, the unit was turned down. If this does not work call a repairman. Do not keep the cheese over the wells in the make table - they are 45F store in the interior.
|
03/07/2014 | 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
08/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cheese on the make table shall be in the wells to help keep the food at 55-57F - shall be 41F or below. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the plastic bus tubs equipment is in. --Clean the can opener and the lids and pans in the plastic bus tubs.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters in the hood and the hood itself.
|
08/09/2013 | Routine |
| No violation noted during this evaluation. | 03/28/2013 | Routine |
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