|
09/17/2019
Inspection, Routine
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Salsa and tomato sauce in the walk-in refrigerator were not date-marked when thawed to be used or discarded within 7 days.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The above foods were not properly date-marked and were not discarded. The following foods were marked with a date that exceeded 7 days since preparation/opening and were not discarded: (in the walk-in refrigerator) lactose-free milk (8/14) and (on the prep table) cooked ground beef (9/9).
Corrective action: The milk was discarded and the inspector educated the person in charge on date-marking requirements.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
The kitchen did not have an irreversible registering temperature indicator for measuring the utensil surface temperature in the dish machine.
|
|
09/05/2018
Inspection, Routine
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the three compartment sink was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan ventilation panels above the ovens were soiled with dust.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor and wall behind the ovens in the kitchen were cracked.
|
|
08/28/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A damaged can of diced tomatoes and a damaged can of unsweetened applesauce on the dry storage area can rack were stored with other wholesome cans.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Three unapproved employee beverages with twist tops were stored in the employee personal belongings area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Hamburgers were 124-129°F at the service line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese was 49-53°F at the service line. Chicken salad was 65°F at the service line. Sliced Romaine lettuce was 53°F at the salad station. Ranch dressing on ice was 55°F and salsa was 77°F at the condiments area.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The amount of time that the kitchen metered faucet hand sink remained on (8-9 seconds) was less than 15 seconds.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of wiping cloth solution in two sanitizer buckets was less than 50 ppm chlorine residual.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A tear approximately 1 inch long was observed in the back screen door.
|
|
03/03/2014
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on a food preparation table near the walk-in cooler. An employee beverage was stored above food in the walk-in cooler.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed transferring ready-to-eat food (cookies) from a baking tray to a serving container with their bare hands.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floor tile was missing near the ovens. A wall panel was missing underneath the ventilation hood.
|
