| No violation noted during this evaluation. | 10/16/2014 | Physical Recheck |
- 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: Pie case running 48.4 degrees.Product was corrected unit shall be taken out of service until it maintains 41 degrees or less.
- Posting inspection reports
Observation: Post inspection report in public area at eye level.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor in hard to reach areas requires a more thorough cleaning.
- Plumbing system maintained in good repair
Observation: Vacuum breaker on mop sink is missing bell housing and requires repair.
- Storage and maintenance of wet and dry wiping cloths
Observation: Keep wiping rags in sanitizer in prep area between use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelf for pancake mix storage, rear prep shelf and mixer stand require a more thorough cleaning.
|
10/13/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
08/20/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
08/20/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Waitstaff handsink innaccessible at inspection and did not have papertowels.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Multiple ready to eat items not date marked at inspection including cooked ham prepped frozen and thawed, cooked turkey, lasagna. See date marking sheet provided at inspection. Product discarded at inspection. Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employee health not accessible at inspection. Policy must be available for inspection at all times.
- Plumbing system repaired according to law
Disharea handsink requires repair shut off was shut off at inspection.
- Storage and maintenance of wet and dry wiping cloths
Keep wiping cloths in sanitizer between use.
- Roasts held at a temperature of 130°F or above
Pie case warm cut mellon 49.8 degrees and discarded at inspection. Corrected at time of inspection
- Hand drying provided
Waitstaff handsink innaccessible at inspection and did not have papertowels.
|
08/16/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employee health not accessible at inspection. Policy must be available for inspection at all times.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Multiple ready to eat items not date marked at inspection including cooked ham prepped frozen and thawed, cooked turkey, lasagna. See date marking sheet provided at inspection. Product discarded at inspection. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Pie case warm cut mellon 49.8 degrees and discarded at inspection. Corrected at time of inspection
- Plumbing system repaired according to law
Disharea handsink requires repair shut off was shut off at inspection.
- Hand drying provided
Waitstaff handsink innaccessible at inspection and did not have papertowels.
- Using a handwashing sink- operation and maintenance
Waitstaff handsink innaccessible at inspection and did not have papertowels.
- Storage and maintenance of wet and dry wiping cloths
Keep wiping cloths in sanitizer between use.
|
08/16/2013 | Routine |
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