| No violation noted during this evaluation. | 01/15/2015 | Physical Recheck |
- Posting inspection reports
Observation: Previous inspection report not posted within public view.
- When to wash
Observation: No hand washing done after handling raw foods. Proper hand washing procedures were instructed during inspection.
- Equipment location, installation, repair, and adjustment
Observation: Seals on the walk in freezer and prep table cooler doors are broken.
- Outer openings are protected
Observation: Screen on the back door has large tears and holes in it.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls, ceilings have a large accumulation of grease, dust, and food debris.
- Variance obtained for specialized processing methods
Observation: No variance for vegetables pickled on site to prolong shelf life. Pickled vegetables were set aside for employees to take home.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces of equipment are soiled with grease and food debris.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk in cooler and walk in freezer.
- Storage of clean equipment and utensils
Observation: Cleaned and sanitized equipment/utensils stored in soiled containers and in contact with soiled surfaces.
|
09/10/2014 | Routine |
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
10/23/2013 | Routine |
- Food shall be obtained from sources that comply with law
6/25/13 - Desserts come from unapproved source, owner's mom makes them at home.
- Bare hand contact with ready to eat foods
6/25/13 - Bare hand contact with ready to eat foods prohibited. (buns, chips, tomatoes, etc).
- Common name-working containers
6/25/13 & 7/8/13 - chemicals in unlabeled containers.
- Where to wash
6/35/13 - Rinsing hands in sink next to warewashing machine. No soap and using a common towel to dry hands.
- Roasts held at a temperature of 130°F or above
6/25 2013 - Sliced and diced tomatoes at 46.6 degrees. Cream pies in dessert case at 49.7 degrees.
- Cleaning procedure
6/35/13 - Rinsing hands in sink next to warewashing machine. No soap and using a common towel to dry hands.
|
07/08/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Dispensing of single-service and single-use articles
Ice used for drinks in contact with cold plate in ice bin *.Utensils not dispensed by handles. Grease build up on exterior of fryers.
- Roasts held at a temperature of 130°F or above
Sliced and diced tomatoes at 46.6 degrees. Cream pies in dessert case at 49.7 degrees.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizing solution between uses. Standing water in bottom of reach-in cooler.
- Cleaning procedure
Rinsing hands in sink next to warewashing machine. No soap and using a common towel to dry hands.
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods (buns, chips, tomatoes, etc) prohibited.
- Food shall be obtained from sources that comply with law
Desserts come from unapproved source. Owner's mom makes them at home. Working container of coleslaw with an expiration date of 6/20/13 *.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Desserts come from unapproved source. Owner's mom makes them at home. Working container of coleslaw with an expiration date of 6/20/13 *.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Salads prepared on site not marked with date of preparation *.
- When to wash
Rinsing hands in sink next to warewashing machine. No soap and using a common towel to dry hands.
- Beverage tubing, cold plates, and ice unit drain lines
Ice used for drinks in contact with cold plate in ice bin *.Utensils not dispensed by handles. Grease build up on exterior of fryers.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Duties of PIC
Staff not familiar with reportable diseases.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cleaning of cooking and baking equipment
Ice used for drinks in contact with cold plate in ice bin *.Utensils not dispensed by handles. Grease build up on exterior of fryers.
- equipment food contact surfaces and utensils clean to sight and touch.
Towels used for wiping food contact surfaces not in sanitizing solution between uses. Standing water in bottom of reach-in cooler.
- Handwashing signage
Signage required at all handsinks, including restrooms.
- Common name-working containers
Chemicals in unlabeled spray bottles.
- Foods are cooled using appropriate methods
Placing hot cooked chicken in bowl, tightly covering and place in walk-in to cool.
|
06/25/2013 | Routine |
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