| No violation noted during this evaluation. | 12/22/2015 | Follow Up LOC |
- Air drying of equipment and utensils
Observation: Clean pans were stacked prior to air drying. Corrected on site by rewash and re stack.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sausage had date of 9/29 and ham salad had date of 10/27 under steam table, in reach in fridge. Tomato sauce in right walk in cooler, dated 5/7. No date on hashbrowns left walk in cooler. Corrected on site by asking staff to discard.
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11/10/2015 | Regular |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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12/20/2013 | Routine |
- In-use utensils, between-use storage
Handle of spoon in contact with cole slaw.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark foods cooked and frozen in establishment. Also date mark foods when thawed. Date mark pies when thawed.
- Hand drying provided
Line handsink not stocked with paertowels at inspection.
- Roasts held at a temperature of 130°F or above
Line prep refrigerator running warm. Raw uncooked proteins measured 44-46 degrees.
|
12/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/11/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
07/11/2013 | Routine |
- When to wash
Critical violation. Staff observed handling raw shell eggs then handling toast when done. Staff has been marked on this violation before. Gloves shall be changed and a handwash completed and new gloves must be used from raw to ready to eat foods. Owners and managers shall ensure proper glove usage and handwashing is occurring. Corrected at time of inspection toast was discarded and replaced.
- Foods are cooled using appropriate methods
cooling thick dense cheese sauce in walk-in refrigerator in a deep sauce pan. Cool in a rapid cooling method.
- Food employees hair is effectively restrained
Prep staff rear.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Prep area requires a deep cleaning with emphasis under equipment.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer and show staff how to properly check cooking temperatures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Opened tapioca not date marked as to when opened and held refrigerated. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Equipment and walk-in refrigerators require a more thorough cleaning. Wiping cloths not maintained in sanitizer between use
- Insect control devices are properly designed and installed
Hanging pest strips are prohibited in food prep areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Equipment and walk-in refrigerators require a more thorough cleaning. Wiping cloths not maintained in sanitizer between use
- Plumbing system repaired according to law
Faucet on line handsink reequires repair to eliminate stripped faucet knobs.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy of the written employee health policy at establishment level.
|
06/24/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Equipment and walk-in refrigerators require a more thorough cleaning. Wiping cloths not maintained in sanitizer between use
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Prep area requires a deep cleaning with emphasis under equipment.
- Plumbing system repaired according to law
Faucet on line handsink reequires repair to eliminate stripped faucet knobs.
- When to wash
Critical violation. Staff observed handling raw shell eggs then handling toast when done. Staff has been marked on this violation before. Gloves shall be changed and a handwash completed and new gloves must be used from raw to ready to eat foods. Owners and managers shall ensure proper glove usage and handwashing is occurring. Corrected at time of inspection toast was discarded and replaced.
- Food employees hair is effectively restrained
Prep staff rear.
- equipment food contact surfaces and utensils clean to sight and touch.
Equipment and walk-in refrigerators require a more thorough cleaning. Wiping cloths not maintained in sanitizer between use
- Foods are cooled using appropriate methods
cooling thick dense cheese sauce in walk-in refrigerator in a deep sauce pan. Cool in a rapid cooling method.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Opened tapioca not date marked as to when opened and held refrigerated. Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy of the written employee health policy at establishment level.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer and show staff how to properly check cooking temperatures.
- Insect control devices are properly designed and installed
Hanging pest strips are prohibited in food prep areas.
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06/24/2013 | Routine |
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