| No violation noted during this evaluation. | 10/19/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left info will verify at recheck
- When to wash
Observation:Observed employee answer phone with gloves on, after phone call employee did not wash hands and did not change gloves and went back to work with food
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean all shelves in kitchen area, clean floor around and under equipment. Clean vent hood exteriors both hoods, wall by fountain pop
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:clean the following, interior of freezer and cooler in grill area, clean wall mounted cooler in drive thru area, clean bag milk cooler at front counter
- Storage of clean linens, single-service, and single use articles
Observation:boxes of single service items on kitchen floor-store off of floor
- 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:Salad prep cooler internal temperature between 45 and 60F-all product was disposed of and refrigeration firm was contacted, shell eggs out at room temperature
|
10/12/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 10/13/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:2 handsinks in kitchen and restroom did not get hot, hot water was available at sinks next to dishwasher- all handsinks must have hot water 100F within 15 seconds of turning on
- 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:Several cooler missing or had broken thermometers-make sure all coolers have visible accurate thermometers in them
- Capacity, availability, and pressure of hot and cold water
Observation:No hot water at handsinks
|
10/08/2014 | Regular |
- Roasts held at a temperature of 130°F or above
COOLER ACROSS FROM GRILL AT 50F-CONTACT MAINT
- equipment food contact surfaces and utensils clean to sight and touch.
INTERIOR OF ICEMAKER NEEDS CLEANED
|
07/08/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
ICEMAKER EXPOSED INSULATION ON INTERIOR OF DOOR / UPPER INTERIOR OF ICEMAKER NEEDS CLEANED
- Plumbing system repaired according to law
SPRAY NOZZLE AT 3 COMP SINK HANGING BELOW OVERFLOW RIM OF SINK-MUST BE AT LEAST 2 INCHES ABOVE
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-SMALL SHELF NEXT TO GRILL OPEN CONTAINER OF MT DEW -DESIGNATE AREA FOR EMPLOYEE BEVERAGES AWAY FROM FOOD PREP AND STORAGE
- equipment food contact surfaces and utensils clean to sight and touch.
ICEMAKER EXPOSED INSULATION ON INTERIOR OF DOOR / UPPER INTERIOR OF ICEMAKER NEEDS CLEANED --SMALL SHELF NEXT TO GRILL AREA WET TOWEL LAYING ON SHELF-STORE IN SANITIZER BUCKETS BETWEEN USES / BACKROOM STORAGE SHELF USING CARDBOARD AND PARTICLE BOARD AS SHELF LINERS -NOT ALLOWED / BOTH FRENCH FRY FREEZERS NEED CLEANED / REACH IN FREEZER GRILL AREA NEEDS CLEANED-REPEAT VIOLATION FROM 10-17-12
- Handwashing signage
NEED HANDWASH REMINDER SIGN AT REAR HANDSINK
- Storage and maintenance of wet and dry wiping cloths
SMALL SHELF NEXT TO GRILL AREA WET TOWEL LAYING ON SHELF-STORE IN SANITIZER BUCKETS BETWEEN USES / BACKROOM STORAGE SHELF USING CARDBOARD AND PARTICLE BOARD AS SHELF LINERS -NOT ALLOWED / BOTH FRENCH FRY FREEZERS NEED CLEANED / REACH IN FREEZER GRILL AREA NEEDS CLEANED-REPEAT VIOLATION FROM 10-17-12
- Roasts held at a temperature of 130°F or above
2 COOLERS, 1 ACROSS FROM GRILL AREA AND 1 NEXT TO ICEMAKER BOTH RUNNING AT 49F AND ABOVE , ALL PRODUCT TOSSED DURING INSPECTION -REPEAT VIOLATION FROM 10-17-12
- Food temperature measuring devices are provided and readily accessible
2 COOLERS MISSING INTERIOR THERMOMETERS 1 NEXT TO ICEMAKER AND 2ND ONE UNDER ICE COFFEE DISPENSER
- Package integrity
2 CANS OF GRAVY ON STORAGE SHELF BOTH WERE BADLY DENTED AND MUST NOT BE USED-STORE IN MORGUE AREA
- Air drying of equipment and utensils
SANITIZER TEST STRIP FOUND UNOPENED IN OFFICE DRAWER / CLEAN SHELF IN BACK ITEMS STACKED WET NOT ALLOWED TO AIR DRY
- Test kit provided and used to measure sanitizing solution concentration
SANITIZER TEST STRIP FOUND UNOPENED IN OFFICE DRAWER / CLEAN SHELF IN BACK ITEMS STACKED WET NOT ALLOWED TO AIR DRY
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
|
06/26/2013 | Routine |
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