- Test kit provided and used to measure sanitizing solution concentration
Observation:test strips were not being used.
- Indoor and outdoor surfaces
Observation:facility is in poor condition and not well maintained.
- In-use utensils, between-use storage
Observation:untensils sitting in stagnant water in back by blender. Wash rinse sanitize between uses, keep in a hot hold (ie-crock pot w/ water at 135F or higher) or install a running water dipper well.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Thawing meat on counter back by hot skillet.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:non food contact surfaces in various areas of the facility are not clean. Excess debris noted.
- Outer openings are protected
Observation:outer openings are not tight fitting. Several out buildings are in accessible, but do not appear to be well sealed.
- 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:Responsibility to report is not documented, nor does staff which illnesses signs and symptoms to report
- Unpackaged food protected from contamination during preparation
Observation:open food containers in food prep area
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:many items are ready to eat and have been opened from original packaging. In lieu of shelf stability-use or discard within 7 days.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Demonstration of Knowledge
Observation: Many violations noted. Corrections to last inspection have not been made.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths are sitting out on counters, sanitizer is weak.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizer strength is so low that it is not registering on test strips. Sink corrected on site. Sani bucket need to be changed
- Posting of a valid license
Observation:not posted in the public's view.
- Posting inspection reports
Observation:not posted in public's view
- Exterior walls and roofs provide effective protection
Observation:Holes are noted to the outside of the building.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:no certified manager
- Light bulbs, protective shielding
Observation:several bulbs are not shielded or shatterproof. (ie walk in cooler, in kitchen and dry storage area.)
- Food storage - preventing contamination from the premises
Observation:food containers laying on floor in side building. Many items are not 6" off of the floor.mouse droppings around food and food containers. Facility is in dire need of a through cleaning. Excess articles need to be removed.
- 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:missing thermometers
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06/24/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation:Person in charge/owner is not ensuring protection and safety of food and food containers. Many ceiling tiles are damaged by water leaks. Food and food containers are under these areas and are not protected. Owner is aware of poor condition per staff, but corrections are not being made. Additionally,there is a very foul odor in storage area that may be coming from under or behind cooling units. Large amount of mouse droppings noted under equipment along wall floor junctures and on shelves that food is on.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:This is the second visit this year. At last visit, facility was operating without water due to a broken water line above walk way/ storage area. They did not have a certified manager then.
- Storage and maintenance of wet and dry wiping cloths
Observation:No sanitizer bucket was set up.This needs to be corrected now and implemented throughout every day and every shift.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation:
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Responsibility of the PIC to notify the regulatory authority.
Observation:staff did not know responsibility to report
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation:Staff is not aware of signs/symptoms, diagnosis etc.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:food container in walk in has mold on it, mold noted on thermometer, mouse droppings around food containers.
- Outer openings are protected
Observation: --Observation:Outer openings have gaps. large amount of rodent droppings noted throughout facility. Old and new droppings found.
- 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:
- Physical facilities maintained in good repair
Observation:Facility is in very poor repair.
- Test kit provided and used to measure sanitizing solution concentration
Observation:test strips are not being used. only the dishwash sink was set up during visit. Sanitizer product is available in the store.
- Maintaining premises free of litter and unnecessary equipment
Observation:Excess clutter throughout.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:missing date marks on foods that are in some of the coolers.
- Posting inspection reports
Observation:License and inspection report are not posted within the public's view. This can easily be corrected today.
- 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:Staff on site, declines responsibility
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:
- Unpackaged food protected from contamination during preparation
Observation:Due to the extent of rodent droppings, evidence of leaking through ceiling and failure to repair area where plumbing leak occurred-unpackaged food is not being protected.
- Miscellaneous sources of contamination
Observation: Food containers are exposed to miscellaneous sources of contamination throughout the facility.
- Posting of a valid license
Observation:see above
- Exterior walls and roofs provide effective protection
Observation:
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10/29/2014 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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08/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Walk-in cooler was 44deg today using my digital stem thermometer. Door had been opened putting product away. Keep an eye on unit to make sure it properly rebounds to 41deg or less.
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07/29/2013 | Routine |
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