- Non-food contact surfaces clean
Cleaning is needed inside of the beer cooler, legs of equipment and floor drains. Some damage on the front edges of the counters.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Food contact surfaces of equipment and utensils not cleaned or sanitized properly. All lids and containers should be properly cleaned to remove the day dot stickers and sticker residue. One bottle labeled sanitizer was window cleaner, the bottle of sanitizer was greater than 400 ppm and the other bottle of chemical was an all purpose cleaner. Sanitizer is to be 200 ppm Quat and properly labeled. Label all bottles appropriately. The potato chopper needs better cleaning. The cutting board on the make unit is stained and need to use the other side. The custard scoop must remain in the dipper well and not in a mixing cup.
- Linens, cloths & aprons properly used & stored
General Comment. Do not store aprons on the same shelf as chemicals. The chemicals may contaminate the aprons.
- No cross-connections
General Comment. The Back flow device on the mop sink is not rated for continuous pressure. It should be replaced or the hose or nozzle disconnected every time the can wash is not in use. During the inspection the water was turned off.
- Proper reheating procedures
General Comment. When reheating items, warm them in the microwave or on the stove top and then place them in the hot holding unit. Chili warming on the hot holding line.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
General comment. All mops, brooms and dust pans need to be stored off of the floor. The file cabinet needs to be stored on wheels for easy cleaning. Store the mops so the dirty water does not run down the handle of the mop.
- Single-use/single-service articles properly stored, handled, used
General comment. Only fill the containers for utensils and tasting spoons to a level that can be used in one day.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
When storing items in the freezer, the chicken needs to be below ready to eat foods, not on the top shelf. If the 2 door freezer currently used for custard is going to be used for other items, those items (chicken, peppers) need to be on a bottom shelf in separate pans to protect the custard and other items that are put in the custard. Items on the floor in the freezer need to be stored properly.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper cooling
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
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02/11/2011 | 95.0 |
- Utensils & equipment properly stored, air-dried, handled
General Comment. Air drying looks better but could still use some work. Be sure to allow pans to air dry before stacking.
- Food in good condition, safe and unadulterated
General Comment. There are several badly dented cans in the dry storage room. Any cans that are dented so badly they cannot be opened by a can opener should not be used because there is a good possibility that the seal on the can has been compromised.
- Non-food contact surfaces clean
Need to clean the handles on equipment often. Most of the handles on equipment had oil and food debris on them. Be sure to clean the inside of the beer cooler.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Be sure to clean the french fry choppers more thoroughly. There was dried potatoes on both chopper blades. There was food food debris and oily residue on several of the pans. The compartments of the utensil sink need to be cleaned and sanitized between each use.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
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03/04/2010 | 98.5 |
- Utensils & equipment properly stored, air-dried, handled
Allow pans to air dry before stacking.
- Single-use/single-service articles properly stored, handled, used
General Comment. Be sure to keep single service utensils that are being dispensed with the handles in the same direction to prevent excess handling.
- Food service equipment and utensils approved
General Comment. There is a dish machine beneath the dirty drainboard of the utensil sink. It is not connected. If this dish machine is going to be installed in this facility, plans need to be submitted. If it isn't going to be installed it needs to be removed.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need to clean the equipment that is used for slicing tomatoes, cutting potatoes, and chopping onions. They need to be cleaned after use, there was dried food on these pieces of equipment. Several cleaned pans had oil and food debris on them. Need to clean utensils more thoroughly. CDI-Equipment and pans were cleaned.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
There was raw chicken thawing above bread in the upright cooler near the grill area. Food needs to be stored in the order of cook temperatures. All of the ready-to-eat foods (breads and produce for example) should be on the top racks in the cooler, beneath that items such as hot dogs with cook temps at 140F. The next level down should be ground beef at 155F, and then on the very bottom should be chicken with a cook temp of 165F.CDI Coolers were rearranged.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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09/02/2009 | |
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