| No violation noted during this evaluation. | 11/20/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark foods cooked and cooled in walk in cooler.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Maintain copies of employee health reporting at restaurant.
- Eating, drinking, or using tobacco
Observation: Open top beverage in kitchen. Provide a cuup with a lid and straw.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food storage containers identified with common name of food
Observation: Label bulk bins of seasonings.
|
02/20/2015 | Regular |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
11/14/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Line prep refrigerator is running warm sour cram is 49 degrees, cut tomatoes 54.6 degrees. Maximum allowable temperature is 41 degrees. Product removed at inspection. Do not use refrigerator until temperature is 41 degrees or less. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Steaks are jacarded so they are required to have consumer advisory on the menu and identify steaksto link them to the advisory.
- Handwashing cleanser, availability
Stock soap to bar handsink.
- Foods are cooled using appropriate methods
Cooling large quanties of queso cheese in 5 gallon pails. Use rapid cooling such as shallow pans to rapidy cool queso cheese.
|
10/10/2013 | Routine |
- Foods are cooled using appropriate methods
Cooling large quanties of queso cheese in 5 gallon pails. Use rapid cooling such as shallow pans to rapidy cool queso cheese.
- Handwashing cleanser, availability
Stock soap to bar handsink.
- Roasts held at a temperature of 130°F or above
Line prep refrigerator is running warm sour cram is 49 degrees, cut tomatoes 54.6 degrees. Maximum allowable temperature is 41 degrees. Product removed at inspection. Do not use refrigerator until temperature is 41 degrees or less. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Steaks are jacarded so they are required to have consumer advisory on the menu and identify steaksto link them to the advisory.
|
10/10/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health policy and keep copies at establishment. Forms 1a, 1b provided at inspection may be used and a template.
- Utensils and pressure measuring devices maintained
Provide utensil for bulk bin in kitchen that has a handle.
- Food storage containers identified with common name of food
Provide label for bulk food bins in kitchen.
|
03/21/2013 | Routine |
- Food storage containers identified with common name of food
Provide label for bulk food bins in kitchen.
- Utensils and pressure measuring devices maintained
Provide utensil for bulk bin in kitchen that has a handle.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health policy and keep copies at establishment. Forms 1a, 1b provided at inspection may be used and a template.
|
03/21/2013 | Routine |
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