| No violation noted during this evaluation. | 03/16/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for Norvirus clean -up. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to director.
- Storage or display of food in contact with water or ice
Observation: Ice buildup in reach-in Focus freezer in the kitchen. Package food may not be stored in direct contact with ice. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer was tested low in the kitchen. Chlorine sanitizer concentration must be maintained between 50-100 ppm. Discarded at the time of inspection and made another one. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Director stated that personnel is registered for the class at LC on 04/11/2015.
|
03/11/2015 | Regular |
| No violation noted during this evaluation. | 10/10/2014 | Physical Recheck |
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Many black spots on the chlorine test strips were showing wrong concentration. Must replace a new chlorine test strips to ensure the concentration of sanitizer.
|
10/07/2014 | Non Illness Complaint |
- Sanitization methods - hot water, chemical
Observation: Sanitizer in sprayer bottle was too weak. Chlorine sanitizer concentration must be maintained between 50 to 100 ppm. Corrected at time of inspection
|
03/11/2014 | Routine |
- Sanitization methods - hot water, chemical
Bleach- water sanitizer tested below 10ppm. MUST use test strips frequently to ensure concentration is maintain 50-100ppm for adequate sanitation. CORRECTED ON SITE.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Milk, cheese, deli meats, etc. in reach-in cooler were opened yesterday and not date marked. Must date mark potentially hazardous foods if not used within 24 hours of opening package or preparation. Have 7 days after date mark to consume or discard. Handout given. CORRECTED ON SITE.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs stored above ready-to-eat foods in reach-in cooler. Must store raw meats BELOW any ready-to-eat foods to prevent contamination. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Under reach-in cooler is food build-up and debris. 2) Door tracks of cupboards below counter tops have large food build-up. Clean more frequently to prevent build-up and contamination. --Can opener had slight food build-up. CLean to prevent contamination. CORRECTED ON SITE.
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04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Routine |
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