| No violation noted during this evaluation. | 06/29/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: TCS foods noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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04/02/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personnel eating in kitchen area.
Correction: Employees need to eat in a designated area away from food preparation.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor behind fryer needs cleaning.
Correction: Throughly and routinely clean floors.
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10/16/2014 | Routine | |
| No violation noted during this evaluation. | 06/23/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|
02/21/2014 | Routine | |
Dish washer dispensing sanitizer properly.
No violation noted during this evaluation. | 09/27/2013 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Hot water sanitation dishwasher not reaching minimum of 180*F
Correction: Use 3 compartment sink until dishwasher is maintained to operate properly.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Grime and oil buildup behind cooking equipment.
Correction: Clean behind cooking equipment. Set up cleaning frequency plan.
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09/12/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was eating in cooking area where he may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling* (corrected on site)
Observation: Cooked onions noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/18/2013 | Routine | |
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