| No violation noted during this evaluation. | 09/16/2015 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Mixing cups on cappuccino maker require weekly washing, rinsing, and sanitizing based on manufacturers recommendations.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide a thermometer to waitstaff refrigerator in dining area.
- 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 soft serve mix when re-hydrated since it is held for 48 hours.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Over easy eggs (pasteurized) held in hot holding at 110 degrees. Minimum allowable temperature is 135. Staff pulled eggs and discarded at inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing of meat in prep sink in standing water.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep table drawer requires a more thorough cleaning.
|
09/08/2015 | Regular |
- Posting inspection reports
Observation: Post most recent inspection report visible to consumer.
|
11/07/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Lunch meat dated as to when frozen but not thawed or opened. Corrected at time of inspection
|
10/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Lunch meat dated as to when frozen but not thawed or opened. Corrected at time of inspection
|
10/11/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is innaccurate in servery refrigerator.
- 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
Cooking (frying eggs) and making grilled cheese in servery kitchen. Area does not have a type 1 or type 2 ventilation hood.
- Outer openings are protected
Rear screen door is not tight fitting to preclude pests.
- Test kit provided and used to measure sanitizing solution concentration
|
04/22/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
- 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
Cooking (frying eggs) and making grilled cheese in servery kitchen. Area does not have a type 1 or type 2 ventilation hood.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is innaccurate in servery refrigerator.
- Outer openings are protected
Rear screen door is not tight fitting to preclude pests.
|
04/22/2013 | Routine |
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