| No violation noted during this evaluation. | 07/22/2015 | Follow Up LOC |
- 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: no thermometer in main food cooler by sinks
- Handwashing cleanser, availability
Observation: hand soap is needed at the bar
- Game Animals
Observation:deer meat labeled "not for sale" needs to be removed from premises
- Source-Fish
Observation: fish in freezer bags which is not from an approved source needs to be removed from premises
- 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 and chopped tomatoes should be kept under refrigeration or in ice bath
- Foods are cooled using appropriate methods
Observation: lid was placed on cooling chicken when put in cooler. Once food falls below 135deg it should be placed in cooler with lid off or vented until cooled, then covered.
- Cleanability of floors, walls, and ceilings
Observation: floor in kitchen and floor by sinks need repaired because they are not smooth and easily cleanable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: date mark all ready to eat foods when removed from package or prepared then discard after 7 days
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: several cleaning issues observed today: grill, upright freezer in kitchen, all portable fans, pizza oven, floors in kitchen and storage areas all need cleaning.
|
07/08/2015 | Regular |
- Posting inspection reports
Observation: most recent inspection report should be posted until the next inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: missing and broken floor tiles in kitchen area need replaced. Area around grill and fryers needs a deep cleaning in kitchen. Portable fans need cleaning.
|
02/05/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
|
04/09/2013 | Routine |
- Food storage containers identified with common name of food
label all containers when original packaging is removed-dry goods and prepared foods.
- Ice used as exterior coolant not used as a food
ice used for drinks should be seperated from ice used to keep cold plate cold
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
shelves in wine cabinet need cleaning
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
date mark all PHF when prepared then discard after 7 days.
- Cleaning of cooking and baking equipment
pizza ovens and hot dog grill need cleaning
|
03/20/2013 | Routine |
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