| No violation noted during this evaluation. | 11/09/2015 | Regular |
| No violation noted during this evaluation. | 12/08/2014 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: no gloves--will purchase to day.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: corrected
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: need thermometer.
- Eating, drinking, or using tobacco
Observation: open container in kitchen.
|
12/02/2014 | Regular |
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/18/2013 | Routine |
- Miscellaneous sources of contamination
bread bags are for single use only, not for reuse for pies etc.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
raw animal foods nt adequately separated from pre-cooked or ready to eat foods during storage/beef and chicken need separate containers and not over ready to eat foods.
- Test kit provided and used to measure sanitizing solution concentration
- Equipment and utensils are adequately rinsed after washing
required to use the wash, rinse, santiize method in kitchen and bar. Must measure the proper amount of sanitizer not just squeeze.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
required to use the wash, rinse, santiize method in kitchen and bar. Must measure the proper amount of sanitizer not just squeeze.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/02/2013 | Routine |
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
bread bags re-used for pies
- Test kit provided and used to measure sanitizing solution concentration
using the dump method-maybe more less. Need a consistent method of sanitizer use.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
filters not clean - webs
- Toilet room
receptacle, enclosed, fixtures clean
|
05/23/2013 | Routine |
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