- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for testing concentration of sanitizer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger above ready to eat foods in walk in cooler. Hamburger was moved during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with common name of food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked meat in reach in cooler held longer than 24 hours not date marked. Meats were date marked during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salsa not in it's original container held longer than 7 days. Salsa was voluntarily discarded during inspection. Corrected.
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09/14/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed various food items taken out of their original container not date marked.
- Sanitizers
Observation: Observed bleach sanitizer above 100ppm. Water was added to bleach mix. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer in kitchen coolers.
- Food storage containers identified with common name of food
Observation: Observed various working food containers not labeled with the common name of the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed microwave not clean to sight or touch. Observed kitchen cooler not clean to sight or touch.
|
05/22/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/23/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice machine with build up.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed build up on floor next to ice machine. Observed build up behind stove in kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in the refrigerator not date marked.
- Hand drying provided
Observed no hand towels for drying at the kitchen hand sink.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided/accessible in kitchen and back refrigerator.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test kit to test concentration of sanitizer.
- Sanitizers
Observed bleach sanitizer above 50-100ppm.
|
10/16/2013 | Routine |
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