- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED GROUND BEEF AT A TEMPERATURE OF 54.4F AT COLD HOLD UNIT(REACH IN)
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED AN EMPLOYEE DRINK NEXT TO COLD HOLD UNIT/PREP AREA.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW MEAT, AND CHICKEN OVER READY TO EAT FOODS IN REACH IN COOLER & RAW SHELL EGGS OVER GROUND BEEF IN REACH IN COOLER.
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION WAS AT 200ppm
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03/08/2016 | 84 |
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION WAS AT 200ppm
- Discontinue using broken/chipped wares i.e. lid for rice, and containers holding food.
- All food contact surfaces must be in good condition i.e. lid for ice machine is broken, and gasket is coming off.
- Inside ice machine has mold. Ensure to thoroughly clean surface to remove mold to prevent contamination.
- No soap at the hand washing sink. Supply every handwashing sink with soap. 229.167 (e) (2) no soap.
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11/19/2015 | 91 |
- Do not store any items inside hand sink for any length of time. i.e. scrubbers
- Discontinue using broken/chipped wares i.e. container for beans
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09/24/2015 | 93 |
- Clean in use food containers for bulk foods
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05/15/2015 | 97 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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01/12/2015 | 92 |
| No violation noted during this evaluation. | 09/30/2014 | 100 |
- DIRTY KNIVES WERE PUT BACK ON CLEAN MAGNETIC HOLDING RACK.
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05/30/2014 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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02/10/2014 | 96 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- Observed in use knives stored in between prep tables.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employees personal open drinks near outgoing PHF preparation)
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10/15/2013 | 86 |
- Chicken in cold hold had a temperature of 47 F degrees. All potentially hadardous foods must always be kept below 41 F degrees.
- Observed unlabled cooked potentially hazardous foos in fridge. All cooked potentially hazardous foods must be labled and have a use by date of 7 days.
- Cold hold unit had temperature of 50 F degrees. Ensure all cold hold units maintain of a temperature of 41 F degrees of below.
- Observed knives stored between walls and workspace as well as several chipped bowls and plates. Always ensure food contact surfaces are in good repair and stored in clean area.
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06/14/2013 | 85 |
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