| No violation noted during this evaluation. | 11/05/2015 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink has excessive debris build-up. Employee cleaned sink.
- Separation from food, equipment, utensils, linens, and single service
Observation: Insecticide spray stored above food in kitchen. Paint and paint related materials stored above food in dry storage area. Employee moved/discarded chemicals.
- Sanitization methods - hot water, chemical
Observation: Dish machine temperature inadequate for sanitizing food contact surfaces.
- 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: Chicken breast (118F), fried chicken (106-120F), pork tenderloin (127F) held in hot box not hot-holding at the proper temperature. Cooked beef burgers (125F) not hot-holding at proper temperature on grill top. Employee reheated hot-box food to proper temperature. Employee moved burger container to a warmer location on grill.
- Poisonous or toxic materials used and applied
Observation: Fruit Fly strip not approved for use in food establishments. Person In Charge removed fruit fly strip.
- Cleaning procedure
Observation: Employee improperly washed hands at a sink without soap. Employee refilled soap dispenser and washed hands properly.
- Handwashing cleanser, availability
Observation: No soap at handwashing sink in kitchen. Employee refilled soap dispenser.
|
10/12/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Store bags of onions off of the floor, Corrected
- Hand drying provided
Observation: Paper towels are needed at line handsink. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be covered, use a straw and place on a bottom shelf. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed at line handsink.Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store portioned cooked chicken in box that previously held raw beef. Corrected
- Using a handwashing sink- operation and maintenance
Observation: The line handsink is covered by milk crate and needs cleaning. The other kitchen handsink needs cleaning. 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: Pepperoni 51F, sausage 62F, and shredded cheese 45F on counter. Shall be 41F or below. Foods were put away. Corrected
|
02/03/2015 | Regular |
- 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:Reach in cooler operating at 50 deg F
|
09/10/2014 | Routine |
| No violation noted during this evaluation. | 03/07/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
The shelves in the walk-in and the sides of the fryers need additional cleaning.
- Dressing areas and lockers
Observation: Do not store coat with pans
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store carryout containers with ice melt.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning- labels off of pans, can opener,and tomato slicer
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw the mac and cheese at room temp. Product was put away
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The hood needs additional cleaning
- 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: Chicken wings in hot holding unit 121F and chicken tenders under heat lamp 97F, and parmesan garlic sauce 67F - sauce was placed in cooler and chicken discarded. Call into repairman for warming unit
- Multiuse food contact surfaces are constructed of safe materials
Observation:Do not store the deli papers in a dirty cardboard box
|
03/04/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Raw chicken sitting out at 55F. To be cooked and placed in warming unit. Corrected.
- Foods are cooled using appropriate methods
Large pot of refried beans at 100F. Once product cools down to 135F, it must be placed in smaller containers and cooled to 70F within 2 hours. It must be cooled from 70F to 41F within 4 hours. If 70F is not reached within 2 hours, reheat to 165F and recool. If 41F is not reached with the 4 fours allotted, discard. Corrected.
|
11/07/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
There was no hot or cold water at back handsink, They turn off the water at night at that sink. Water was turned on a sign posted saying not to turn the water off. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw portioned meat at room temp. It was placed in walk-in. Corrected at time of inspection
|
05/07/2013 | Routine |
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