| No violation noted during this evaluation. | 06/19/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Containers of sauces stored in ice water did not surround container to food product fill line. Person in charge instructed employees to store sauces in containers surrounded by ice. Photo of correction taken.
|
02/13/2015 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: dish machine was not dispensing sanitizer. Person in charge called maintenance and provider arrived on site during inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Rice stored covered in walk-in-cooler was at a temperature of 66*F. Rice was prepared at 10 AM. Person in charge asked food employee. Person in charge voluntarily discarded rice.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer had residue along the blade. Food employee cleaned and sanitized item. Residue on mounted can opener. Person in in charge removed opener to be cleaned and sanitized. Ice machine had residue build-up on the ice barrier plate.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Food storage containers identified with common name of food
Observation: Spray bottle with water and food coloring did not have a label. Person in charge labeled container.
- Eating, drinking, or using tobacco
Observation: Open beverages in kitchen. Person in charge discarded beverages.
- Foods are cooled using appropriate methods
Observation: Large containers filled with broth cooling on floor. Discussed proper cooling methods. Person in charge put containers in ice bath.
- Hand drying provided
Observation: no paper towels by hand sink in kitchen. Person in charge brought paper towels to hand sink.
- Plumbing system maintained in good repair
Observation: 3-compartment faucet was leaking.
|
01/29/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/29/2013 | Routine |
- Plumbing system repaired according to law
Observed water leaking from supply line by triple compartment sink.
- 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.
Thermometers are not placed in all cooling units.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Many critical violations observed.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer level in dishmachine > 10 ppm when tested. --Observed utensils washed using a wash-rinse only.
- Foods are cooled using appropriate methods
Large quantities Covered/sealed containers
- Handwashing signage
Hot water to hand sink was shut off when inspector arrived. Handwashing sign not posted in womens restroom.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water to hand sink was shut off when inspector arrived. Handwashing sign not posted in womens restroom.
- Light bulbs, protective shielding
Several lights in kitchen area and light inside of walk-in freezer missing shields.
- Common name-working containers
Spray bottle of cleaner not labeled with common name of contents.
- Roasts held at a temperature of 130°F or above
Make table holding > 41*. Guacamole, sliced tomatoes.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items in walk-in cooler not date marked. Cooked rice, cooked chicken.
|
10/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
03/26/2013 | Routine |
- Medicine restrictions
Observed spray bottles of cleaners not labeled with name of contents. Observed personal medicine storage with food items. Corrected at time of inspection.
- Plumbing system repaired according to law
Observed water leaking from supply pipe by dish machine.
- Common name-working containers
Observed spray bottles of cleaners not labeled with name of contents. Observed personal medicine storage with food items. Corrected at time of inspection.
- Handwashing cleanser, availability
Observed no soap available at hand sink in wait staff area. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed table mounted can opener and stored knife soiled. Items were removed for cleaning. Corrected at time of inspection.
- Handwashing signage
Observed handwashing sign not posted in womens restroom.
- Light bulbs, protective shielding
Observed lights in kitchen not shielded.
- Eating, drinking, or using tobacco
Observed open beverage containers in unapproved area. Corrected at time of inspection.
|
03/20/2013 | Routine |
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