| No violation noted during this evaluation. | 8/9/2010 | Routine |
| No violation noted during this evaluation. | 8/6/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The products in the pull out drawers were 50-53 degrees F. All items shall be 41 degrees or below. Items where removed from the shelf.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
All employees shall wear hair restraints while prepping or serving food in the food prep area. The owner did not have a hair restraint on while prepping the food.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
All food shall be stored 6 inches off of the floor in the prep area. Oil buckets shall be stored 6 inches off of the floor.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw beef shall be stored below veggies.
- Facility/Equipment Requirements
- Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Shall place all common towels into sanitizer solution after each use.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
- Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
Shall hang all mops after each use to air dry.
|
7/10/2009 | Routine |
| No violation noted during this evaluation. | 7/18/2008 | Re-Check |
- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Common towels shall not be used to wash hand with. The hand sink shall be used to wash and wipe hand with.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
All employees shall wear a hair restraint while prepping or serving food in the food prep area.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
The sanitizing unit on the dish machine shall be fixed. It was not dispensing 50-100 ppm.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Garbage cans can not be used to store food in. The only food containers that can store food in is approved food storeage containers. All sinlge use containers shall be stored into plastic sleeves or in dispensing units.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Shall clean the vent filters above the fryer units.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Shall label all chemical spray bottles with there chemicals inside of them.
- Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
All mops shall be hung after each use.
|
6/30/2008 | Routine |
| No violation noted during this evaluation. | 7/25/2007 | Re-Check |
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
All employees that enter the prep area in the food service establishment shall wash their hands prior to anything else. Employees shall wash their hands with soap and hand towels. Common towels are not allowed to be used to wipe hands with.
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Chicken cannot be stored above raw beef or raw veggies. Foods shall be stored in this order. Ready to eat food shall be stored on the top shelf-raw fish below ready to eat foods-raw beef and pork below fish-and chicken and already cooked foods below beef and pork.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Cannot cut and prepare foods on a common towel. I saw employees cutting veggies on a common towel that was laying on a cutting board. Shall store all single use items in a plastic sleeve or in a dispensing unit. Shall place all single use items in one direction.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Common towels shall be in a sanitizer solution or in a storage area.
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
The lights above the dish machine shall be covered with a plastic sleeve or a shatter proof bulb can be used.
- Other Operations
- Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
All chemical spray bottles shall be labeled with a label indicating what is inside the chemical bottle. The dish machine was dispensing 150 ppm micro chlorine. The level shall be maintained at 50-100ppm.
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
|
6/27/2007 | Routine |
| No violation noted during this evaluation. | 6/28/2006 | Routine |
| No violation noted during this evaluation. | 10/12/2005 | Re-Check |
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
COOK SHALL KNOW ALL COOKING REQUIREMENTS OF CHICKEN, HAMBURGERS, BEEF, PORK, ETC.
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
SHALL CHANGE GLOVES & WASH HANDS EVERYTIME THE EMPLOYEES GO FROM RAW TO READY-TO-EAT FOODS.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Warewashing
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Cleaning frequency/cross-contamination prevention 4-602.11, p 130)
PLACE THE COMMON TOWEL IN SANITIZER SOLUTION AFTER IT IS USED TO CLEAN A COUNTER TOP.
- Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
SHALL USE A 50-100 PPM SANITIZER TO SANITIZE THE COMMON TOWELS.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
|
8/17/2005 | Routine |
| No report available. | 7/19/2004 | Routine |
| No report available. | 8/1/2003 | Re-Check |
| No report available. | 7/7/2003 | Routine |
| No report available. | 8/15/2002 | Re-Check |
| No report available. | 7/1/2002 | Routine |
| No report available. | 8/3/2001 | Re-Check |
| No report available. | 7/31/2001 | Routine |
| No report available. | 8/23/2000 | Routine |
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