| No violation noted during this evaluation. | 11/17/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks found uncovered and over food prep surfaces. Drinks shall be covered, use a straw and on a bottom shelf. Drinks were discarded. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fronts of line equipment need additional cleaning.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks need additional cleaning. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of the reach-ins on the line need additional cleaning.
- 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: Refrigerated drawer unit on line is holding food at 46-48F. Food was taken out and other food was placed on ice bath.
|
11/04/2015 | Regular |
| No violation noted during this evaluation. | 05/04/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The following need additional cleaning racks for clean dishes and utensil containers, refrigerated drawers not being used both interior and exterior, fronts of line equipment.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Clam chowder in holding 126F and sausaage in same 119F - both are being reheated to correct
- Mechanical warewashing equipment, sanitization pressure
Observation: The following need additional cleaning - the interior of the reach-ins, stainless steel pans and utensils, ice scoop and top edge of ice machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Concentration of sanitizer is inadequate to properly sanitize. Repairman was contacted and on site.
- Using a handwashing sink- operation and maintenance
Observation: The handsinks need additional cleaning including the nail brush.
- Handwashing cleanser, availability
Observation: Soap is needed at back kitchen handsink.
|
04/24/2015 | Regular |
| No violation noted during this evaluation. | 01/14/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit/procedure is needed for the clean up of vomit and diarrheal events. Procedure was provdided
- 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: The waitress make table is holding dressings at 56F - the unit was just cleaned and they did not allow it to cool down before putting product in, ice will be used until it is cooled down. Corrected
|
12/29/2014 | Regular |
- Single use glove use
Observation: Employee handled raw hamburger with gloves then went to make toast with the same gloves on.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken was above raw fish in walk-in.
- Eating, drinking, or using tobacco
Observation:Personal glass sitting on top of prep table did not have a lid or straw.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
06/24/2014 | Routine |
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
03/04/2013 | Routine |
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