| No violation noted during this evaluation. | 08/03/2015 | Physical Recheck |
- 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: No thermometer in kitchen sliding door cooler.
- Food employees hair is effectively restrained
Observation: Employee in warewashing did not have hair restraint. Kitchen Manager had employee put on hair restraint.
- 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: Pan of cooked ground beef not making contact with ice bath (no ice remaining) not cold-holding (63.9F). Employee stated that the food products were brought out for breakfast service. Person In Charge added more ice to container. --Observation: Cut fresh fruit placed on top of other items in prep top cooler not cold-holding (62.8F). Person In Charge moved items to cooler below in order to make space for fruit on top. --Observation: Foods (sliced cheese, mashed potatoes) Kitchen sliding door cooler not cold-holding (57.6F, 57.9F). Person In Charge moved items that have been in cooler for less than 4 hours to another cooler. Items left overnight were discarded.
- Bare hand contact with ready to eat foods
Observation: Employees observed handling ready to eat foods on plates with bare hand contact. Discussed with Person In Charge. Employees put on gloves.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths stored on counter and not in sanitizer buckets. Person In Charge moved cloths to buckets.
- Posting inspection reports
Observation: Previous inspection not posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared/cooked food (mashed potatoes, sweet potato) from yesterday were not labeled in kitchen reach-in cooler. Person In Charge discarded unlabeled food products.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: One quat sanitizer solution in kitchen tested too low. Sanitizer in basement tested too high. Person In Charge prepared new bucket in kitchen, employee diluted bucket in basement.
|
07/13/2015 | Regular |
| No violation noted during this evaluation. | 11/10/2014 | Physical Recheck |
- Posting inspection reports
Observation: Most recent Food Inspection Report is not posted and easily view able.
- Light bulbs, protective shielding
Observation: Light shield missing over bulbs in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the fan guards in the walk in cooler downstairs. Clean.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Both quat sanitizer buckets in the kitchen tested low, 0ppm. Manager made two new buckets at the correct concentration. Increase the frequency when sanitizer buckets are changed out.
- Handwashing signage
Observation:Hand washing reminder signs missing at both kitchen hand sinks, and the front counter hand sink. Post signs
- When to wash
Observation: Food workers observed putting on and changing disposable gloves without first washing their hands. Discussed with owner.
- Established procedures for responding to vomiting and diarrheal events
Observation:No verifiable bodily clean up Noro procedure available. Create.
- 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: Pan of cooked ground beef(55F) and cooked sausage(46F) on an ice bath in the kitchen was not able to maintain proper cold holding temperature of 41F or below. Small pan of beef is still not contacting the ice. PIC stated the ice bath is only set out for breakfast from 7-11 am. PIC remade a new ice bath for food items. Ensure ice and water reach all pans when setting up ice baths.
- 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 employee health procedure available.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shell eggs stored above ready to eat food items in the True slide door cooler. PIC moved all raw foods to the bottom shelf for proper storage.
|
10/31/2014 | Physical Recheck |
- 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 employee health procedure available.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs and raw sliced beef stored above ready to eat food items in the True slide door cooler. PIC moved all raw foods to the bottom shelf for proper storage.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Both quat sanitizer buckets in the kitchen tested low, 0ppm. Manager made two new buckets at the correct concentration. Increase the frequency when sanitizer buckets are changed out.
- Handwashing signage
Observation: Hand washing reminder signs missing at both kitchen hand sinks, and the front counter hand sink. Post signs.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the fan guards in the walk in cooler downstairs. Clean.
- Bare hand contact with ready to eat foods
Observation: Employees observed handling ready to eat food items with bare hands while preparing customer food plates. Servers observed cutting lemons for fresh lemonade without wearing gloves. Discussed violation with manager and owner. Staff put on gloves to handle ready to eat food items FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
- 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: Pan of cooked ground beef(47F) on an ice bath was not making contact with the ice water to maintain proper cold holding temperature. PIC stated the ice bath is only set out for breakfast from 7-11 am. The meat was placed back into the reach in cooler. Ensure ice and water reach all pans when setting up ice baths. Diced fruit containing melon(60F) was stored in a pan on top of the prep cooler. Fruit was not maintaining the required cold holding temperature of 41F or below. PIC moved the fruit into the reach in cooler. Fruit was out for breakfast from 7-11 am.
- Light bulbs, protective shielding
Observation: Light shield missing over bulbs in the kitchen.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable bodily clean up Noro procedure available. Create.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counters and not in sanitizer buckets between uses. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer
- Posting inspection reports
Observation: Most recent Food Inspection Report is not posted and easily view able.
|
10/21/2014 | Regular |
| No violation noted during this evaluation. | 05/16/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure for menu items served cooked to order.
- Handwashing signage
Observation: No hand washing reminder signs posted at the downstairs hand sinks. Inspector provided hand sings.
- 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: No thermometer available in the walk in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test concentration of sanitizer solution.
- Sanitizers
Observation: Quat sanitizer bucket in downstairs prep area tested to strong. above 400 ppm. Employee manually made a new bucket. Dispenser unit is not mixing correctly.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer buckets in the kitchen tested low. 0 ppm. Employee manually made two new buckets. Dispenser unit is not mixing correctly.
- Light bulbs, protective shielding
Observation: Light shield missing over bulbs in the kitchen.
- Reminder statement
Observation: No consumer advisory reminder statement on menu for items cooked to order. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Bare hand contact with ready to eat foods
Observation: Cook handling ready to eat sliced fruit with bare hands when putting on customers plates. Discussed with PIC.
|
04/01/2014 | Routine |
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