| No violation noted during this evaluation. | 12/10/2015 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Observation: Cleaning and sanitizing food prep areas is not being done properly to prevent contamination.
- Separation from food, equipment, utensils, linens, and single service
Observation: Designate an area for storing chemicals, away from food, single service item such as cups, lids, napkins.
- Handwashing cleanser, availability
Observation: At the time of the inspection
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dry storage area and ware washing area need to be organized and thoroughly cleaned.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Hand drying provided
Observation: At the time of the inspection
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:You must develop a cleaning system and for your staff to follow. At the time of the inspection the ware washing sink was not accessible, and was not clean to sight or touch.
- Maintaining premises free of litter and unnecessary equipment
Observation: The ice machine has not worked in two years, this need to be repaired or removed to provide space much needed equipment such as prep table, micro wave oven stand etc.
- Food storage - preventing contamination from the premises
Observation: Fountain soda was remove from the box and the bag was laying on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: At the time of the inspection the ware washing sink was not accessible, and was not clean to sight or touch. Hand sink was not being kept clean. On the retail floor clean all ice cream freezers fountain soda dispenser and the hot cheese dispenser.
- Storage and maintenance of wet and dry wiping cloths
Observation: All wiping cloths must be stored where they can air dry. You may also to wiping towels in sanitizing buckets at 100 ppm. if using a quaternary sitizer. 50 ppm for chlorine.
- Posting inspection reports
Observation:
- Test kit provided and used to measure sanitizing solution concentration
Observation: At the time of the inspection there was no sanitizer or test strips to test the concentration of sanitizer.
- Posting of a valid license
Observation: Your license is delinquent for more than 60 days. This must be corrected immediately.
- Duties of PIC
Observation:At the time of the inspection, Food preparation is not being kept clean a d sanitized to prevent food from being contaminated by the premises and staff.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: At the time of the inspection, Food preparation is not being kept clean a d sanitized to prevent food from being contaminated by the premises and staff. You must have at least one person kept certified in food safety.
- License required to operate a food establishment
Observation: Expired license posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Commercially packaged items were open and was not labeled or date marked. (hot dogs/tornados, etc.) After opening the package these item are good up to 7 days.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: You must develop a cleaning system and for your staff to follow. The walk in cooler was not clean to sight or touch
|
10/05/2015 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
- Food on display is protected from contamination by consumers
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
- Using a handwashing sink- operation and maintenance
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Miscellaneous sources of contamination
- Handwashing sinks-Numbers, capacities, location, and placement
- equipment food contact surfaces and utensils clean to sight and touch.
- Plumbing system repaired according to law
- Food storage - preventing contamination from the premises
|
10/01/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
- Shellstock, condition
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Toilet room accessible to employees
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Food temperature measuring device construction
- In-use utensils, between-use storage
|
09/23/2013 | Routine |
- In-use utensils, between-use storage
- Mechanical warewashing equipment, sanitization pressure
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
- Storage and maintenance of wet and dry wiping cloths
- Food temperature measuring device construction
- Shellstock, condition
- Shellstock, maintaining identification
- Toilet room accessible to employees
- Clean condition-hands and arms
|
09/23/2013 | Routine |
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