No violation noted during this evaluation. | 09/16/2015 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: No water at handsink in the bathroom.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pop dispenser tray, cappuccino tray, bottom of ice cream cooler, all door traks of reach in coolers, and shelves with chips on them need cleaning.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of cups stored on floor in back room. Need to be off the floor.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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09/10/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Empanadas must be 135 deg F or above.
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10/08/2014 | Regular |
- 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
- Eating, drinking, or using tobacco
- 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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05/09/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in front milk cooler.
- Roasts held at a temperature of 130°F or above
Front milk cooler has an ambient air temp of 52-71F, unit needs to run at 38-39F to ensure that food is at 41F, milk, cheese, lunchables were moved to another cooler.
- Capacity, availability, and pressure of hot and cold water
Hot and cold water are needed at restroom handsink.
- Handwashing cleanser, availability
Paper towels are needed at handsink next to pop and soap and paper towels are needed at restroom handsink.
- Hand drying provided
Paper towels are needed at handsink next to pop and soap and paper towels are needed at restroom handsink.
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05/02/2013 | Routine |
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