- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: At the time of the inspection there was no thermometer in the cooler that contained the liquid eggs and dairy products.
- Insect control devices are properly designed and installed
Observation: Insect device location is inappropriate. Should not be in a food prep area.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation: The fountain soda machine in drive thru window and dining area need to be cleaned and sanitized daily.
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01/27/2016 | Physical Recheck |
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/21/2015 | Non Illness Complaint |
- Multiuse food contact surfaces are constructed of safe materials
- Toilet room
receptacle, enclosed, fixtures clean
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
- equipment food contact surfaces and utensils clean to sight and touch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
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03/11/2015 | Regular |
- Rinsing of cleaned and sanitized equipment and utensils
Observation: Create a cleaning schedule for cleaning and sanitizing the nozzle and hoses on kitchen dispenser in lobby area.
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01/10/2014 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Ice machine
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04/25/2013 | Routine |
No violation noted during this evaluation. | 04/11/2013 | Routine |
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