| No violation noted during this evaluation. | 09/16/2015 | 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: Shredded Cheese at 60 degrees.
- 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: No thermometer in cooler with Hot Dogs.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Taco Meat at 122 degrees.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing in excess of 20 feet.
|
02/07/2015 | Regular |
| No violation noted during this evaluation. | 01/26/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/26/2015 | Non Illness Complaint |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wooden Spoon - will take home - corrected on site.
- Dispensing of single-service and single-use articles
Observation: Spoons stored handled up - reversed - Corrected on Site.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Sponges used on food contact surface - disposed of - Corrected on site.
- 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: Cheese at 49 degrees - Corrected on Site
|
08/29/2014 | Regular |
- Foods prepared in a private home may not be used of offered for human consumption
Observation: All food must be prepared in the Concession Stand.
- Bare hand contact with ready to eat foods
Observation: Provide Gloves - No bare hand contact with ready-to-eat foods.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide Food Thermometer.
- Capacity, availability, and pressure of hot and cold water
Observation: No hot water in the restrooms.
- Restriction-presence and use
Observation: Cannot use Hot Shot - Must be approved for use in a Food Establishment.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- 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: Provide Thermometers for Refrigerator.
|
05/27/2014 | Pre Opening |
| No violation noted during this evaluation. | 04/10/2014 | Follow Up LOC |
- 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: Chopped Lettuce on cold buffet at 43 degrees.
- Eating, drinking, or using tobacco
Observation: Open can of Pepsi on prep table - Corrected at time of Inspection.
|
04/08/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Sausage and Egg at 127 degrees - reheated - Corrected at time of inspection
|
11/13/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
05/21/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
|
04/03/2013 | Routine |
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