- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was lettuce and tomatoes in the standing refrigerator with no datemarking. Items were datemarked at time of inspection.
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08/05/2015 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: Employee opened up a hot dog bun with bare hands. Discussed the dangers of bare hand contact witht the manager. Sent guides for bare hand contact. Develop written procedure regarding bare hand contact by 7-9-15 and email the document to the health department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was no datemarking of RTE foods in the standing cooler. Discussed the dangers of improper date marking. Sent guides for datemarking. Develop written procedure regarding datemarking by 7-9-15 and email the document to the health department.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was outdoor use only insect spray in the kitchen storage room. Items were moved into the pool room.
- Food storage - preventing contamination from the premises
Observation: The hotdogs on the hot dog roller were not covered to prevent contamination. There was a box of chips sitting on the floor- COS.
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06/29/2015 | Regular |
| No violation noted during this evaluation. | 07/08/2014 | Follow Up LOC |
- Storage of clean linens, single-service, and single use articles
Observation: There were single service lids sitting on the floor in near the handsink.- Corrected at inspection.
- Rinsing of cleaned and sanitized equipment and utensils
Observation: Three compartment sink was not properly set up. Establishment had sign stating "Wash, Sanitize and Rinse" The correct order is "Wash, Rinse and the Sanitize". PIC corrected this at time of inspection.
- Outer openings are protected
Observation: The exterior receiving door was not insect/rodent tight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor in the store room behind equipment was soiled.
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06/30/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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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07/10/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The interior of the ice machine was soiled. There was a box of single service-ware cups sitting on the floor. --The exteriors and handles of equipment were soiled.
- Linens- cleaning and storage
*Repeat Violation* The interior of the ice machine was soiled. There was a box of single service-ware cups sitting on the floor.
- Test kit provided and used to measure sanitizing solution concentration
There was no test strips for checking chlorine sanitizer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under, around and behind equipment.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
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07/10/2013 | Routine |
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