| No violation noted during this evaluation. | 07/15/2015 | Routine | |
Discussed corrective action to violations with operator and TPHC policy. Ensure all employees have food handler's cards in 90 days. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, bologna, and canadian baconwere cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken and steak patties for which time rather than temperature is being used as a control was not served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep cooler not holding proper temperature.
Correction: Repair to ensure unit holds foods at 41* F or below.
|
01/06/2015 | Routine | |
Discussed corrective action to violations with operator.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Prep unit (bottom) is not holding at proper temperatures (42*F).
Correction: Adjust prep unit to hold foods at 41* F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in need cleaning.
Correction: Clean floors.
|
06/11/2014 | Routine | |
Discussed the following with the operator: employee health, hair restraints, and corrective actions to violations. Employees must obtain food handler cards within 90 days. Operator must verify back flow preventers at Coke machine and Bunn hot water machine within 10 days. Chicken and fries will by monitored by time instead of temperature. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fries, chicken tenders, and gravy were holding at improper temperatures.
Correction: Discard the food. Maintain hot foods at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler was not holding at proper temperatures.
Correction: Adjust or repair cooler to hold foods at or below 41* F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Paper boats were observed stored with the food-contact surface facing upward.
Correction: Store single service items inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the fry and grill line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings and walls need cleaning. Floors need cleaning under and behind equipment.
Correction: Clean, walls, and ceilings.
|
12/12/2013 | Routine | |
Permit issued at time of inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer in back prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quaternary ammonia at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front counter hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front counter hand sink.
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02/07/2013 | Routine | |
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