| No violation noted during this evaluation. | 01/04/2016 | Follow Up LOC |
- 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: Sliced tomatoes and shredded lettuce on cold hold temped between 57-65* and not time stamped to indicate when they were brought out of temperature control. Tomatoes and lettuce were voluntarily discarded during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- In-use utensils, between-use storage
Observation: Ice scoop and onion scoop stored in food. Both scoops were removed during inspection. Corrected.
- When to wash
Observation: Employee not wash hands in-between working with raw food and working with ready to eat foods. Employee was instructed by Inspector to wash hands before working with ready to eat foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Customer pop machine ice chute not clean to sight or touch.
- 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: Prep area storage cooler with no thermometer.
|
12/10/2015 | Regular |
| No violation noted during this evaluation. | 12/05/2014 | Follow Up LOC |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Observed hand sink water temped at 135-137*. Hand sink is hooked up to warewashing sinks and is unable to provide cold water when warewashing sink is in use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed customer ketchup dispenser not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed build up on customer ice machine dispenser.
|
11/18/2014 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
|
12/02/2013 | Routine |
- Cleaning procedure
Observed hand wash sink hot water linked to the manual warewashing system. Cold water is also linked to manual warewashing system. Which can cause the water to be extremely hot when someone is washing dishes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice machine in kitchen area not clean to sight or touch. Observed pop machine ice chute in front customer area not clean to sight or touch.
|
11/14/2013 | Routine |
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