| No violation noted during this evaluation. | 02/16/2016 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Forms posted on the wall, corrected.
- 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: Inoperable thermometer inside display cooler under coffee machine.
- Equipment location, installation, repair, and adjustment
Observation:Sandwich display cooler has not been working properly (61*F) and temperature was not maintained at 41*F or below.During the inspection the cooler was turned on higher and re-checked after 30 min at 61*F.
- 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 Food Employee Illnesses Reporting Agreement on site. Provided forms.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No written procedure to document the coffee creamer pitchers are kept at 41 degrees or less and if not, will be held only 4 hours. Does have thermal pitchers. Time was written on the bottom of pitcher,but need to be checked. This is a repeat violation.
- 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:1) Display sandwich-cooler is out of temperature (57-62*F). Sandwiches stored at 6:30AM. Several internal food temperatures were measured in egg sandwiches with salad, chicken sandwich with salad and tomato, ham & cheese sandwich between 51.7*-60 F. All sandwiches contained PH/TTC foods held more then 4 hrs, and not maintained below 41* were discarded. Corrected. 2) Stainless steel containers holding half & half, milk temped at 57*F, (held 90 min). Discarded, corrected.
- Sanitizers
Observation: Chlorine sanitizer in sprayer bottle is too strong over 200ppm.New sanitizer made, tested between 50-100ppm. Corrected.
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02/12/2016 | Regular |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Need to write a procedure to document the coffee creamer pitchers are kept at 41 degrees or less and if not, will be held only 4 hours. Does have thermal pitchers.
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05/08/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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11/18/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use at coffee station, must have cloth submerged for wiping wand after usage. 2) Has cardboard liner under some of the flavoring syrups, replace with a smooth, cleanable material for this purpose, such as a tray or plastic mat.
- Posting of a valid license
Must post most recent inspection within public view.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use at coffee station, must have cloth submerged for wiping wand after usage. 2) Has cardboard liner under some of the flavoring syrups, replace with a smooth, cleanable material for this purpose, such as a tray or plastic mat.
- Food storage - preventing contamination from the premises
1) Has white plastic shelving unit that is set up directly on floor, must have shelving racks at least 6 inches off floor to aid cleaning. 2) Storing coffee pots on floor between uses, must store all food serving items at least 6 inches off floor, move to shelving area.
- Food storage containers identified with common name of food
1) Need ingredient list for the breads used for sandwiches, available upon request. 2) Has three containers of chocolate powder not labeled, must label with common name to prevent confusion.
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08/08/2013 | Routine |
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