| No violation noted during this evaluation. | 05/02/2014 | Routine |
| No violation noted during this evaluation. | 10/29/2013 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Two cans of " Raid " home use pesticide on shleving in back stock area. Remove from store. Home use only bug sprays are not approved for use in store.
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled with dried on meat. Do not allow saw to sit soiled. Clean and sanitize after each use or every four hours during the day when used throughout the day.
Location: Meat room
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler in meat cutting area put on gloves without washing hands and was re using gloves. Do not re use single use gloves. When you stop handling meats etc. and leave meat cutting area remove gloves. When returning to meat cutting area you must wash hands at hand sink with soap and water before putting on gloves.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large propane gas cooker in back room area. Remove from establishment. Propane cookers are not approved for use in or outside of establishment.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen beef thawing out at room temperature. Do not sit frozen meats out to thaw at room temperature. Use approved methods to thaw frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS.1. WASH ----------- 2 RINSE ----------- 3 SANITIZE ----------- AIR DRY wash = soap+ water rinse = water sanitize = water + sanitizer ( bleach )
Location: Meat room
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemica test strips. Provide chemical test strips for checking sanitizer at three bay sink and wiping towels. NOTE > PROVIDE SANITIZER BETWEEN 50 AND 100 PARTS PER MILLION AT THREE BAY SINK. YOU WILL NEED TO GET CHLORINE TEST STRIPS.
Location: Meat room
|
04/19/2013 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Two cans of " Raid " home use pesticide on shleving in back stock area. Remove from store. Home use only bug sprays are not approved for use in store.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled with dried on meat. Do not allow saw to sit soiled. Clean and sanitize after each use or every four hours during the day when used throughout the day.
Location: Meat room
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler in meat cutting area put on gloves without washing hands and was re using gloves. Do not re use single use gloves. When you stop handling meats etc. and leave meat cutting area remove gloves. When returning to meat cutting area you must wash hands at hand sink with soap and water before putting on gloves.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large propane gas cooker in back room area. Remove from establishment. Propane cookers are not approved for use in or outside of establishment.
Location: Back room
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen beef thawing out at room temperature. Do not sit frozen meats out to thaw at room temperature. Use approved methods to thaw frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS.1. WASH ----------- 2 RINSE ----------- 3 SANITIZE ----------- AIR DRY wash = soap+ water rinse = water sanitize = water + sanitizer ( bleach )
Location: Meat room
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemica test strips. Provide chemical test strips for checking sanitizer at three bay sink and wiping towels. NOTE > PROVIDE SANITIZER BETWEEN 50 AND 100 PARTS PER MILLION AT THREE BAY SINK. YOU WILL NEED TO GET CHLORINE TEST STRIPS.
Location: Meat room
|
04/11/2013 | Routine |
| No violation noted during this evaluation. | 09/07/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 09/04/2012 | Non-Illness Complaint |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Foam containers are on the floor in the back dry storeroom.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The shelving in the walk in cooler is soiled (meat).
Location: Walk-in cooler
|
08/30/2012 | Routine |
| No violation noted during this evaluation. | 02/13/2012 | Routine |
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