| No violation noted during this evaluation. | 11/23/2015 | Follow Up LOC |
- Sanitization methods - hot water, chemical
Observation: Multi-purpose spray bottle of quat sanitizer tested too high (500+ ppm). Person In Charge dumped out bottle and refilled with sanitizer solution at proper concentration.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable manner that staff have been informed of their responsibility for Employee Health Reporting.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
|
11/19/2015 | Regular |
| No violation noted during this evaluation. | 07/28/2014 | Non Illness Complaint |
- Single use glove use
Observation: Food handler wearing gloves returned to the kitchen from walkin cooler and did not dispose of gloves and wash hands before handling food product with gloved hands. CORRECTED AT TIME OF INSPECTION. 3-304.15 Gloves, Use Limitation. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Butter stored on top of microwave at room temperature overnight. Product was disposed of during the inspection. CORRECTED AT TIME OF INSPECTION.
- Protecting food from environmental contamination
Observation: Ingredients and butter stored in uncovered containers on top of microwave during non-operating hours.
- Maintaining premises free of litter and unnecessary equipment
Observation:Accumulation of items on the floor underneath storage shelves in the kitchen and in the corner area by the chest freezers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Food storage shelving in walkin cooler is soiled with residue.
- Food storage - preventing contamination from the premises
Observation: Disposable food containers, potatoes, and canned food items stored directly on the floor in the kitchen.
- Hand and arm jewelry prohibition
Observation:Food handler wearing jewelry on wrist while preparing food.CORRECTED AT TIME OF INSPECTION.
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04/22/2014 | Routine |
- Hand and arm jewelry prohibition
Observed food handler wearing jewelry on wrists while preparing food. Corrected at time of inspection.
|
10/03/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
09/04/2013 | Routine |
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