| No violation noted during this evaluation. | 01/22/2016 | Standard Inspection |
| No violation noted during this evaluation. | 01/22/2016 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees. Per discussion with PIC, employees must provide a doctor's note to return to work after illness-related absences.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hilcrest
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Observed operation in compliance with their HACCP plan.
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10/09/2015 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Sausage was being thawed in standing, cold water within the prep sink.
TCS food shall be thawed as required in this rule. Note: sausage was immediately placed under running cold water to continue thawing at the time of inspection.
- Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use (milk dispenser and three door prep cooler)
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- The can opener blade is dull or creating metal fragments.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
- Equipment and utensils are not being air dried. Observed an employee dry plates with a cloth after cleaning and sanitizing.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
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10/09/2015 | Standard Inspection |
- Critical: Ambient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Employee was handling soiled and clean tableware in the dish washing area without changing gloves.
Employees who are washing dishes shall change their gloves and wash their hands between handling soiled tableware and clean and sanitized items.
- Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/27/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed operation in compliance with their HACCP plan.
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01/27/2015 | Critical Control Point Inspection |
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Fahrenheit. (Provide an accurate thermometer for the milk dispenser.)
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. (Provide thermometers in all refrigeration equipment.)
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods.
- Employees were handling soiled and clean tableware in the dish washing area
Employees shall ensure that clean tableware is not contaminated by their handling of soiled tableware. Hand washing and changing of gloves shall be utilized.
- Observed no covered receptacle in women's or employee restroom.
A toilet room used by females shall be provided with a covered receptacle.
|
09/10/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employees were handling soiled tableware then handling clean tableware.
Employees shall use gloves and wash hands between handling soiled and clean tableware at the dish washing station.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/10/2014 | Critical Control Point Inspection |
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