- Test kit provided and used to measure sanitizing solution concentration
Observation:No test strips available today. One will be provided as soon as possible. Inspector will recheck at the next regular inspection.
- Handwashing cleanser, availability
Observation:Frozen chicken observed in the establishment's handwashing sink. The chicken was removed to correct.
- Rodent bait stations
Observation: Snap rodent bait traps in the restroom. PIC will remove traps today.
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11/17/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:No corrective action written in the letter of correction. During the previews inspection owner was smoking while cooking,contaminating by hands cook top, utensils and plates.
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02/24/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Owner/operator smoking while cooking, cook top, utensils, equipment, plates, with cigarette and smoked contamination.
- Eating, drinking, or using tobacco
Observation:Owner/operator smoking while cooking.PIC was informed of the violation activity stopped.
- Smoke free air act
Observation:Owner/operator smoking inside while cooking/preparing foods. THIS HAS BEEN AN ONGOING SITUATION
- Unpackaged food protected from contamination during preparation
Observation:Owner/operator smoking while cooking. Activity stooped during the visit.
- Duties of PIC
Observation:Owner/operator smoking while cooking and preparing foods for the public. Ashtrays and cigarettes above the fridge, next to the cook top.Individual stopped smoking after inspection
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02/06/2015 | Non Illness Complaint |
- Separation from food, equipment, utensils, linens, and single service
Observation:BACK STORAGE, foods stored in the same unit and rack as toxic items (dish soap, lighting fluid) and yard equipment. Establishment will removed all items from the unit today
- Physical facilities maintained in good repair
Observation:Side walls and ceilings of the establishment in poor condition, rust present. establishment has improved in the condition of the walls, they will paint and complete the work by May 2015.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked chicken and ribs not dated. Dated today to corrct. Inspector will re-check at the next regular inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen meat placed in the sink to thaw. Meat removed to correct
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips for sanitize water not available. Establishment will order from supplier. Inspector will re-check at the next regular inspection
- Handwashing cleanser, availability
Observation:Frozen meats inside hand wash sink. Removed to correct. Inspector will re-check at the next regular inspection.
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11/03/2014 | Regular |
- Food employees hair is effectively restrained
Owner cooking today with a beard not cover
- Duties of PIC
No gloves the time of inspection avalable at the time of inspection. Gloves have been orderd but have not arraived yet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw rib-eye above ready to eat chicken salad. Raw tenderloin with cut vegetables. Re-arrainge to correct. Corrected at inspection. Inspector provided the establishment with an organization chart to correct.
- Posting of a valid license
- Bare hand contact with ready to eat foods
No gloves available in the establishment. Employees touching ready to eat foods with bare hands. Gloves were placed in order have nor arraived yet.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked potato not dated Cured ham not dated. All items dated to correct.
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12/02/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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04/25/2013 | Routine |
- Plumbing system repaired according to law
Hand wash sink area, floors soiled from a leaking pipe. Repairman came but plumbing still not fixed.
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04/02/2013 | Routine |
- Bare hand contact with ready to eat foods
Employees toasting breads and placing them on plates with bare hands. Gloves were placed to correct. Corrected at inspection
- Food storage, prohibited areas
Roaster with meat loaf place on the floor to cook.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Frozen carrotts placed in the warmer at 127, reheated on the stove to correct. Corrected at inspection
- Food temperature measuring devices are provided and readily accessible
No thermometer for taking temperatures of thin foods, employees did not used thermometer to check cooking temperatures.
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Employee cooking does not take temperatures of foods as she cooks. Bare hand contact with bread as the person cooking prep to serve.
- Indoor and outdoor surfaces
Side walls in poor repair, rust and pieces missing.
- Foods are cooled using appropriate methods
Pulled pork in a container in the reach in cooler at 51, placed there yesterday.
- Plumbing system repaired according to law
A leak coming from either hand wash sink or ice container, water driping on the floor. Repairman called
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03/21/2013 | Routine |
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