| No violation noted during this evaluation. | 01/15/2016 | Follow Up RCP |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The establishment does not have a staff member who has a Certified Food Protection Management certificate.
|
08/28/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment was required to have someone on staff to have a Certified Food Protection Management certificate by 9/2014.
- Storage or display of food in contact with water or ice
Observation: There was moderate amount of ice build up in the walk in freezer that was dripping into a package of food. Corrected on site.
- Handwashing cleanser, availability
Observation: There was no soap at the hand sink. Corrected on site by restocking the soap.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: There was a beef roast thawing on a counter outside of the walk in cooler. Corrected on site by placing under running water. There were also bags of hashbrowns that were sitting out on counter thawing. Corrected on site by placing in walk in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
04/14/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored over top of raw hamburger in the prep refrigerator.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple food items in reach in refrigerator and walk in cooler that are not date marked.
- Bare hand contact with ready to eat foods
Observation: Employee had bare hand while dishing up ready to eat foods. Corrected on site.
- Disclosure of menu items offered or served raw or undercooked
Observation: There is a consumer advisory in the menu, but the menu items that are offered or served raw or undercooked are not highlighted or asterisked to differentiate between them and items that are fully cooked.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The hoods above the grill and fryer have moderate/heavy grease accumulation dripping into ice cream buckets that the establishment has hanging from the hood.
- When to wash
Observation: Observed employee handle raw animal food than try to use sanitizer water to "wash" hands. Corrected on site.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked pork roast and meatloaf in the hot holding table at 122*. Corrected on site.
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03/07/2014 | Routine |
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