4/16/2023
FacilityRelated Reports
Date: 03/11/2025
Inspection Type: Regular
43. The handle for the scoop used to dispense the cooked beef located in the cambro on the counter top is found touching the food product. Protect the food items at all times and store the handle up and out of the food product. **Corrected on site by relocating the scoop.
45. Several stacks of aluminum single-service pans are being stored with the food-contact surface facing upwards. Turn these over/invert them during storage to prevent contamination. **Corrected on site by turning the containers over.
47. A couple of the shelves in the walk-in cooler have worn over time/ have some rusty areas. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Resurface or replace these areas so they meet these requirements.
Date: 08/08/2024
Inspection Type: Regular
No violations observed for this inspection.
Date: 03/11/2024
Inspection Type: Regular
39. A bag of ground sausage was found on the floor of the walk-in cooler and several large plastic containers of food are being stored directly on the floor of the walk-in cooler. The bag of sausage has been relocated off the floor. Elevate the containers off of the floor by the next routine inspection.
55. The vent hood above the pizza oven in the back corner of the pizza prep room, is soiled. Maintain all ventilation hoods and attached equipment clean.
Date: 08/09/2023
Inspection Type: Regular
2. There is no certified food service sanitation manager present at the facility while potentially hazardous foods are being handled. Provide your managers certification within 30 days. You can email that to eneavear@tchd.net
40. During the inspection not all employees were wearing effective hair restraints. Effective hair restraints must be worn in food preparation and ware washing areas.
49. The inside top of the microwave has a fresh build up of food debris, the wire shelving near the oven has a build up of grease and what appears to be dust build up and the ceiling near the oven has a build up of grease. These items must be properly cleaned and sanitized.
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