| No violation noted during this evaluation. | 03/22/2016 | 100 |
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Dishmachine sanitizer is not at the proper concentration. Three compartment sink will be used until the machine sanitizer is adequate.
- Food contact storage containers and utensils must be in good repair, be smooth, easily cleanable and non-absorbent.
- Use utensils with handles to dispense bulk foods.
|
12/07/2015 | 90 |
- No soap or papertowels at handwash sink rear kitchen.
|
08/05/2015 | 97 |
- Open top reach in cooler at 50 degrees F. Food items have been placed on ice.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a CONSUME-BY DATE. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Food storage containers and utensils must be in good repair and be smooth, easily cleanable and non-absorbent
- Clean the interior of the ice machine
|
05/18/2015 | 85 |
- 229.163 (f) (2) (B) rinse clean warm H2O. Food employees not using vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by thorough rinsing under clean, running warm water.
- Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items.
- 229.166 (f) (2) (A)HWS>100F. Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- Mechanical ware washing machine temperature(s) must be at 180?F. Machine averaged 140 degrees after 5 loads
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Clean the ice machine
|
02/05/2015 | 79 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed cubed potatoes kitchen handsink, a wisk in the handsink next to food service line (grills, etc) and food/drink stains in wait station handsink. Clean all handsinks.
- There must be at least one person per shift who is Food Manager certified.
- 229.164 (h)(6)(B) Buffet Plates. A card, sign, or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return to self-service areas, such as salad bars and buffets.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, do not store clean knives in knife rack, clean prep area next to handsink in food service line, clean accumulated grease in grill area and in unused equipment in wait station.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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09/24/2013 | 83 |
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