| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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12/14/2015 | Non Illness Complaint |
- Outer openings are protected
Observation: The back door was not shut during inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above potatoes. The units were moved prior to me leaving.
- Sanitizers
Observation: Quat sanitizer was 500 ppm. The unit was diluted prior to me leaving.
- Drying mops
Observation: Mops were not being hung after each use.
- Air drying of equipment and utensils
Observation: Several pieces of equipment were not air dried prior to placing them back into storage.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were not placed back into sanitizer after each use.
- Cleaning of cooking and baking equipment
Observation: Several of the cooking pieces of equipment in the prep area were not clean to sight. Continue to clean the units. The units were sent through the three hole sink.
- Hand drying provided
Observation: Hand towels were not present at the hand sink during the inspection. Hand towels were placed by the hand sink prior to me leaving.
- Eating, drinking, or using tobacco
Observation: Cooks were drinking in cups that were uncovered. The cups were covered prior to me leaving.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several containers were not date marked in the cold hold units. Dates were placed on the units prior to me leaving.
- Food employees hair is effectively restrained
Observation: The prep cooks did not have hair restraints during inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. The PIC has stated they have sent two employees the past two months to take the exam but have failed.
- Protecting food from environmental contamination
Observation: Scoop handles were in direct contact with the foods in the prep area. Handles were lifted up out of the food.
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11/17/2015 | Regular |
| No violation noted during this evaluation. | 07/07/2015 | Follow Up LOC |
- 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.
- 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
Observation: The vent filter were not clean to sight in the vent hood.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Sanitizers
Observation: Bleach water was 0 ppm. The bleach water was replaced and was testing 100 ppm prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Most non food contact surfaces were not clean to sight in the food prep area. Continue to clean.
- Identifying information-original container
Observation: Chemical spray bottles were not labeled. The bottle was labeled prior to me leaving.
- Protecting food from environmental contamination
Observation: Scoop handles were setting in the food in the prep area. Handles were lifted out of the food and sent to the three hole sink. Flour was setting on the floor in the prep area. The product was placed up on a shelf
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on the counter tops after each use.
- Drying mops
Observation: The mops were not being air dried after each use.
- Eating, drinking, or using tobacco
Observation: The employees were eating in the prep area when I entered the facility. I told the person in charge about the issue and she stated she would make sure it does not happen again.
- Food employees hair is effectively restrained
Observation: The prep cooks were not wearing hair restraints.
- In-use utensils, between-use storage
Observation: Utensils were not being stored above the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces were not clean to sight in the food prep 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: The fridge units in the prep area did not have thermometers placed in them.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with a noro clean up document and they stated they would copy it and place it into protocol.
- Bait stations, pesticides, and tracking powders approved
Observation: Raid is not an approved pest control device. The product was removed from the facility.
- Outer openings are protected
Observation: The back door is not sealed.
|
06/17/2015 | Regular |
- Outer openings are protected
Observation: The back door was not sealed. The facility has the mall do the pest control.
|
05/14/2015 | Illness Complaint |
| No violation noted during this evaluation. | 10/24/2014 | Follow Up LOC |
- 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 did not implement the sick policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: A diarrhea and vomit clean up plan was still not implemented.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Due to plumbing the hand sink is not working. The facility has three days to fix the problem or close until problem is resolved.
- Demonstration of Knowledge
Observation: The person in charge did not remember the food safety 101 requirements.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility still does not have a thin tipped thermometer.
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10/15/2014 | Physical Recheck |
- Handwashing aides and devices, use restrictions
Observation: There was several bottles that were being stored on top of the hand sink.
- 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 person in charge did not understand the sick policy.
- Cleaning procedure
Observation: Employees were wiping hands on a common towel instead of going to the hand sink in the prep area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean up vomit and diarrhea.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave and bottom of fridge units were not clean to sight.
- Demonstration of Knowledge
Observation: The person in charge did not know the food requirements 101 material.
- Food employees hair is effectively restrained
Observation: Employees were prepping food with out hair restraints.
- Sanitizers
Observation: Sanitizer solution in the front prep area was 200 ppm.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have thin tipped thermometer.
- Certified Food Protection Manager
Observation: The facility does not have a certified food protection manager.
- Eating, drinking, or using tobacco
Observation: Employees were drinking with open containers in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several pieces of equipment were not clean to sight. Cutting boards and prep counters were the most visible.
- Common name-working containers
Observation: The purple spray bottle was not labeled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test the bleach water with.
|
09/17/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utensils were not clean to sight in the prep area. Sheet pans were not clean to sight. The ice machine was not clean to sight. Cooked chicken containers were damaged and shall be discarded.
- Chemicals for washing, treatment, storage and processing fruits and vegetables
Observation: WD 40 was being stored above a food contact area.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No written records of foods kept by the cook station of how long they can stay at 70-135 degrees F. The product has 2 hours to stay at this temp then shall be reheated to 165 degrees.
- Indoor and outdoor surfaces
Observation: The back door is not sealed to the outside.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored outside of sanitizer after each use.
- When to wash
Observation: The cook went from cooking to the dish washing area without washing his hands.
- Hand drying provided
Observation: Hand towels were not provided at the prep area hand sink.
- Food is properly identified and monitored
Observation: No time marks spotted on foods by the cook station that were out of temperature.
- Food employees hair is effectively restrained
Observation: The head cook was not wearing a hair restraint.
- Sanitization methods - hot water, chemical
Observation: The sanitizer was tested at 0 ppm of bleach.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave units, sandwich fridge, and scoops were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Precooked chicken was not date marked.
|
02/21/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
I observed lots of areas of flour and food materials in the back prep area. Continue to clean the back prep room.
- Using a handwashing sink- operation and maintenance
|
08/16/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
The microwave units, racks, bottom of the freezer units, edges of containers, and bottom of cooler units were not clean to sight. Common towels were being left out of sanitizer after each use.
- Manual warewashing sinks requirements
The facility did not have test strips to test bleach water with.
- Food employees hair is effectively restrained
Staff was not wearing hair restraints while prepping food in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
The microwave units, racks, bottom of the freezer units, edges of containers, and bottom of cooler units were not clean to sight. Common towels were being left out of sanitizer after each use. --The ice machine was not clean to sight. There were some mold spots on the unit. The single use cups did not have plastic sleeves up to the top rim of the cups on the serving line. Several containers in the prep area were not clean to sight. Shall clean these items every night or when they are not clean to sight.
- Foods are cooled using appropriate methods
Cooked rice was cooled in a large plastic bin. The rice was placed in a fridge unit the night before and I temped it on the morning of 8-2-2013. The product was 51-60 degrees F. The item only has 6 total hours to cool from 135 degrees F to 41 degrees F. The item was discarded.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked rice was cooled in a large plastic bin. The rice was placed in a fridge unit the night before and I temped it on the morning of 8-2-2013. The product was 51-60 degrees F. The item only has 6 total hours to cool from 135 degrees F to 41 degrees F. The item was discarded.
- Posting of a valid license
- Using a handwashing sink- operation and maintenance
There were a couple of cans being stored in the hand sink in the back prep room. Bleach water was being made in the front hand sink. Use the back three hole sink to make bleach water.
- Sanitization methods - hot water, chemical
The dish washer was not santizing the pans after he was washing them.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The cooked chicken or beef did not have date marks placed on them.
- Plumbing system repaired according to law
The mop sink is not draining. Shall fix.
- Poisonous or toxic materials used and applied
Bleach water eas being mixed to 200 ppm. The concetraintion shall maintain 50-100 ppm. Corrected at time of inspection
- Linens- cleaning and storage
The ice machine was not clean to sight. There were some mold spots on the unit. The single use cups did not have plastic sleeves up to the top rim of the cups on the serving line. Several containers in the prep area were not clean to sight. Shall clean these items every night or when they are not clean to sight.
- When to wash
A dishwasher just put santizier on his hands when entering the prep area from the parking lot. The prep staff shall wash hands when entering the prep area.
- Food storage containers identified with common name of food
Several tubs of food did not have the name of product on it.
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08/02/2013 | Routine |
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