| No violation noted during this evaluation. | 09/15/2015 | Regular |
| No violation noted during this evaluation. | 06/16/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor in back storage room needs a thorough cleaning
- 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: retail sandwich case the sandwiches were 49.6deg today using my digital stem thermometer. Perishable product must be removed and unit serviced. Milk in walkin cooler was 46.1 deg today.
- 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: thermometer missing in walkin cooler
|
06/11/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
|
07/31/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
07/31/2013 | Routine |
- Food storage - preventing contamination from the premises
bags of rice in back room should be stored up off the floor
- Sanitization of food contact surfaces - before use and after cleaning
there should be sanitizer available for the Three compartment sink. Wash, rinse, sanitize then air dry
- Separation from food, equipment, utensils, linens, and single service
Chemicals should be stored away from food and clean dishes. At time of inspection there was Round Up on the clean dishes drain board and ice melt stored next to bags of uncooked rice in back storage room. Seperate chemicals from food in different areas.
|
07/03/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Chemicals should be stored away from food and clean dishes. At time of inspection there was Round Up on the clean dishes drain board and ice melt stored next to bags of uncooked rice in back storage room. Seperate chemicals from food in different areas.
- Sanitization of food contact surfaces - before use and after cleaning
there should be sanitizer available for the Three compartment sink. Wash, rinse, sanitize then air dry
- Food storage - preventing contamination from the premises
bags of rice in back room should be stored up off the floor
|
07/03/2013 | Routine |
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