| No violation noted during this evaluation. | 04/01/2015 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitization methods - hot water, chemical
Observation:Sanitizer not detected in dishmachine, adjustment made to supply bucket and now delivering sanitizer, check to make sure wand stays in bucket at level necessary to deliver to machine, use test strips to verify chemical is present at proper concentration.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Storage of clean linens, single-service, and single use articles
Observation:1)Has a case of single use cups on floor in kitchen area, must store all at least 6 inches off floor. 2)One tube of cups stored under the juice machine area have fallen into the floor sink in this area, keep them stored away from this drain.
- When to wash
Observation:Observed staff handling soiled items, then clean items without washing hands first. Review with all staff. Corrected now.
- Dispensing of single-service and single-use articles
Observation:1)Has uncovered coffee stir sticks, must provide covered straws or a dispensor to protect from contamination. 2)Has forks presented for usage with mouthpiece upward, must invert to present the handle first to protect the mouthpiece.
- Posting of a valid license
Observation:Does not have current license for food service posted, must post within public view.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation:Must have written procedure for items that will be discarded after service time to cover the out of temp, over 41 degrees F. ie fruit combo.
- Demonstration of Knowledge
Observation:Unsure of cold holding temps, must review with all staff who have food responsibilites, kitchen managers day off, must work with other staff working with foods.
- Handwashing signage
Observation:Must post signage in RR's used by employees directing them to wash their hands before returning to work, given examples today.
- Posting inspection reports
Observation:Does not have inspection posted within public view, must post within public view.
- 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)Cut melons in fruit mixture at 59 degrees F, does keep on ice tray, but is all melted by end of service time today, is discarded after the breakfast service, must write this into a procedure. 2)Waffle batter at 46 degrees in dispensor, does have additional ice packs to change out during the shift.
|
03/06/2015 | Regular |
- 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
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Manual warewashing equipment, hot water sanitizing temperatures
|
08/30/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Has case of pancake mix on floor in kitchen, must store all foods at least 6 inches off floor.
- Test kit provided and used to measure sanitizing solution concentration
Does not have quat test strips for checking concentration of quat sanitizer used for food contact surface cleaning, must provide test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Has case of single use cups, ice bucket and serving tongs both stored on floor in kitchen area, must store all food service items at least 6 inches off floor. --1) Wiping cloths not maintained in sanitizer between use, even when using sprayer for sanitizer, must keep cloth in solution in between uses to prevent bacterial growth. 2) Several cupboard interiors at front counter are getting moisture damage, must watch closely and repair as neded to keep all surfaces cleanable and nonabsorbent. 3) Superior cooler has dust cover removed recently for maintenance, must reattach to help prevent dust reaching foods and food contact surfaces.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for juice machine at front service line.
- Using a handwashing sink- operation and maintenance
1) Handsink blocked in kitchen by bus tubs, must keep accessible at all times for hand washing. 2) No paper towels in kitchen for hand drying, must have available for hand drying. Both corrected on site now.
- Hand drying provided
1) Handsink blocked in kitchen by bus tubs, must keep accessible at all times for hand washing. 2) No paper towels in kitchen for hand drying, must have available for hand drying. Both corrected on site now.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, even when using sprayer for sanitizer, must keep cloth in solution in between uses to prevent bacterial growth. 2) Several cupboard interiors at front counter are getting moisture damage, must watch closely and repair as neded to keep all surfaces cleanable and nonabsorbent. 3) Superior cooler has dust cover removed recently for maintenance, must reattach to help prevent dust reaching foods and food contact surfaces.
- Posting of a valid license
Must post most recent inspection within public view.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- When to wash
Observed kitchen staff handling clean items at dishmachine without washing hands after handling soiled items, must wash hands before handling clean items. Corrected on site.
- Common name-working containers
Has spray chemical in unlabeled bottle, must label with common name to prevent confusion. Corrected on site.
- Linens- cleaning and storage
Has case of single use cups, ice bucket and serving tongs both stored on floor in kitchen area, must store all food service items at least 6 inches off floor.
- Food employees hair is effectively restrained
Kitchen staff must wear hair restraints, such as hat, visor, or net when working with foods.
- Roasts held at a temperature of 130°F or above
Juice machine holding juice at 57 degrees F, service will be contacted. Must hold all potentially hazardous foods at 41 degrees F or less.
- Warewashing equipment
cleaning agents and wash solution temperatures
|
08/12/2013 | Routine |
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