| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- 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: The chicken in the marinade was 47 degrees F. The unit was discarded. The cold hold unit was operating correctly.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were were not being placed back into sanitizer after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided them with one and the person in charge stated she would copy it and place it into protocol.
- Physical facilities maintained in good repair
Observation: The tile floors were damaged. The gaskets on the dish machine were damaged.
- Drying mops
Observation: The mops were on the floor after each use.
- Food employees hair is effectively restrained
Observation: The cook was not wearing a hair restraint.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility does not have a sick policy on site. I provided them with one and the person in charge stated she would make sure everyone understood it and sign off on it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Spatulas were damaged in the facility. They were discarded and new ones were provided.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign placed by it. I provided them with a hand wash sign and they posted the sign.
- Dressing areas and lockers
Observation: Coats were being hung on shelves with food and utensils on them. Place these items in a locker room area. The coat was moved.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
|
08/03/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:Repair damaged floor tiles in kitchen area
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Provide accurate thermometers
- Using a handwashing sink- operation and maintenance
Observation:Handwashing sinks must be operational and accessible to employees at all times.
- Separation from food, equipment, utensils, linens, and single service
Observation:Store chemicals below or seperate from food and single use items
- Posting inspection reports
Observation:Post inspection report and licenses where they are visible to the public
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Maintain fans, vent covers, etc., to be free of residue buildup
- 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.
Observation:Provide thermometers in all cold hold units
- Sanitizers
Observation:Chlorine sanitizer solution must be at 100ppm
|
07/02/2014 | Routine |
- Responsibilities of Permit Holder
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
- When to wash
Glove change does not replace hand washing Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings
- Cleanability of floors, walls, and ceilings
Floor tiles missing in kitchen
|
07/10/2013 | Routine |
- Responsibilities of Permit Holder
- Cleanability of floors, walls, and ceilings
Floor tiles missing in kitchen
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- When to wash
Glove change does not replace hand washing Corrected at time of inspection
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
|
07/10/2013 | Routine |
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