| No violation noted during this evaluation. | 07/08/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of ice machine has build up, specifically the white guard on the ceiling of the machine.
- 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: Make table holding at 42-46 Fahrenheit.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from guacamole, tomatoes in prep cooler.
- Hand drying provided
Observation: Hand sink for prep area and dish station towel dispenser is broken.
- Posting inspection reports
Observation: Both pages of the inspection must be posted.
|
07/02/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Open beverage in kitchen prep area.
- Miscellaneous sources of contamination
Observation: Employee slicing raw beef handled several pans to get the pan they needed without removing gloves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from tomatoes in the walk-in cooler and items from the make table.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of ice machine has build-up.
- Handwashing signage
Observation: Handwash sinks missing signage (both kitchen sinks and bar sink).
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer in make table not reading accurately.
- Posting inspection reports
Observation: Inspection report not hung.
- 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: Prep cooler running at 55 Fahrenheit. Food in cooler (tomatoes, lettuce, cheese) holding at 50. Food moved to walk-in cooler. Maintenance called to fix cooler. Walk-in cooler holding at 45. Thermostat of cooler turned down by staff.
|
06/29/2015 | Regular |
| No violation noted during this evaluation. | 04/04/2014 | Pre Opening |
- Air drying of equipment and utensils
Observation: Pans stacked before completely air dry. Corrected on-site.
|
03/07/2014 | Physical Recheck |
- When to wash
Observation: Cook observed changing gloves without washing hands in between.
- Storage of clean equipment and utensils
Observation: Cups and pans stacked before completely air dry.
- Light bulbs, protective shielding
Observation: Light bulbs not shielded in kitchen and in hood.
- 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 at back handwashing sink in kitchen.
- Eating, drinking, or using tobacco
Observation: Cook had open drink in kitchen. Corrected while on-site.
- Hand and arm jewelry prohibition
Observation: Cook observed with bracelet on wrist.
- 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: Diced tomatoes and pico holding at 48 degrees F in open top cooler.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw meat out at room temperature to thaw.
|
02/28/2014 | Routine |
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