No violation noted during this evaluation. | 12/09/2015 | Follow Up LOC |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: no reporting agreement
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Established procedures for responding to vomiting and diarrheal events
Observation: establishment does not have a procedure for vomit and diahrea clean-up.
- 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: 1 prep table is running above 41 degrees.
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11/12/2015 | Regular |
No violation noted during this evaluation. | 08/06/2015 | Illness Complaint |
- 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: rice was reheated to 165 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: need a thermometer for hot hot table and also recommend a digital thermometer that temps at the tip for accurate temping of hot hold table.
- Material characteristics of non-food contact surfaces
Observation: floor in kitchen is in poor condition
- In-use utensils, between-use storage
Observation: do not store ice scoop in ice.
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11/19/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
- Cleanability of floors, walls, and ceilings
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11/25/2013 | Routine |
- Cleanability of floors, walls, and ceilings
floor in poor condition
|
04/18/2013 | Routine |
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