| No violation noted during this evaluation. | 11/18/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Do not cool foods -rice- on counter - food was placed in fridge. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: When taking prepared foods - enchilladas out of freezer put a second date on it. Corrected
- 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: Cooked rice found on counter at 67F - shall be 41F or below. Food was placed back in cooler. Corrected
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning - they had an appt with a cleaning company but they did not show up.
|
11/12/2015 | Regular |
| No violation noted during this evaluation. | 05/11/2015 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters need additional cleaning in the hood.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in do not store raw ground meats on the same tray as raw whole cuts to prevent against possible crosss contamination. Foods were moved. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark cooked roast, coleslaw. Corrected
- Poisonous or toxic materials used and applied
Observation: Strength of sanitizer in wiping cloth solution is 200+ppm - shall be 50-100 ppm. Corrected
- 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: Mulit door cooler in dining area is holding potentially hazardous foods at 42-48F - shall be 41F or below. Foods were moved to a different unit.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store to go containers and plastic gloves with toxic items. Corrected
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine was inadequate to properly sanitize.
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04/17/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Bleach was not at the proper concentration to sanitize dishes.
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12/05/2014 | Regular |
- Capacity, availability, and pressure of hot and cold water
Observation: After letting the water run for several minutes at the handsink in the waitress area, the water was still cold. Water was turned back on.
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06/09/2014 | Routine |
| No violation noted during this evaluation. | 03/04/2014 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
REPAIR PARTS OF THE KITCHEN FLOOR WHERE THE WOODEN SUB-FLOOR IS SHOWING.
- Maintaining premises free of litter and unnecessary equipment
GET RID OF OLD FRYER AND MICROWAVE IN THE BACK YARD OF THE RESTAURANT.
- 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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12/05/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers were needed in a few refrigeration units. Corrected at time of inspection
- When to wash
Do not rinse off gloved hands. Wash hands and use a new pair. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In glass door cooler do not store raw ground meats over raw whole cuts to prevent plossible cross contamination. Foods were switched. Corrected at time of inspection
|
05/06/2013 | Routine |
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