| No violation noted during this evaluation. | 10/16/2015 | Physical Recheck |
- Food is properly labeled
Observation: Side dishes (spaghetti, coleslaw) not labeled with ingredients.
- 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: Nacho Cheese (127.9F) not hot-holding at proper temperature. Employee increased temperature setting to heat food to proper temperature.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- 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: Shredded lettuce (47.5F) and diced tomatoes (53.0F) set out on counter not properly cold-holding. Employee moved food items to cooler.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink in warewashing area blocked by equipment and containers. Person In Charge moved items blocking sink. --Observation: Handwashing sink in kitchen area being used for food washing and rinsing utensils/containers.
- Light bulbs, protective shielding
Observation: Light bulbs above warewashing and backroom storage not shielded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above ready-to-eat food in WIC-approved display cooler. Person In Charge moved raw shell eggs to the lowest shelf.
- 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: No verifiable manner retained on-site that employees have been informed of their responsibilities of employee health reporting.
- 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: Hot box (Model 965) for hot holding pizza does not have a functioning thermometer.
|
09/22/2015 | Regular |
- Food is properly labeled
Observation:Establishment corrected part of this violation by labeling the packages of marshmellow crispy bites and providing a label on the cooked breaded chicken listing the name of the product and ingredients. The packaged breaded chicken still needs the label to indicate the name and address of the producer/packager and net weight/quantity.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
03/26/2014 | Physical Recheck |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food is properly labeled
Observation:
|
03/26/2014 | Physical Recheck |
- Food is properly labeled
Observation: Packages of marshmellow crispy bites and cooked breaded chicken prepared onsite and then packaged in a container for customer self service are not labeled with the common name of the product, name and address of the producer, ingredients, and net weight/quantity.
- Other personal care items - storage
Observation:Observed employee purse stored with food packages in the kitchen prep area.
- Material characteristics of non-food contact surfaces
Observation:Shelving in the prep area where packaged dressings, sauces, and crackers are stored is made of a wood substance that is not smooth, easily cleanable and nonabsorbent and as a result the surfaces have a build up of dust and residue.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Rodent bait stations
Observation: Observed uncovered rodent bait station in the food prep area by the can storage.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: There is not a stem thermometer in the kitchen to test the temperatures of food products during the cooking, cooling, and holding process. --Observation: Thermometer located on the exterior of the walkin cooler is not accurate. A thermometer needs to be placed inside the unit by the milk products to ensure the ambient air temp is maintained at or below 41 F.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Shredded bbq beef product, bbq beans, and other protein based food products in the reach in prep cooler that are prepared onsite are not date marked.
|
03/17/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/13/2013 | Routine |
- Miscellaneous sources of contamination
Observed pan of in use food substance stored ontop of the trash can.
- Separation from food, equipment, utensils, linens, and single service
Observed can of "Glade" spray stored above food wrappers in food prep area. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed individual servings of margarine labeled "keep refrigerated" stored at room temperature. Corrected at time of inspection.
- Light bulbs, protective shielding
Light bulbs above the 3 compartment sink are not shielded. Repeat Violation.
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03/04/2013 | Routine |
- Miscellaneous sources of contamination
Observed pan of in use food substance stored ontop of the trash can.
- Light bulbs, protective shielding
Light bulbs above the 3 compartment sink are not shielded. Repeat Violation.
- Separation from food, equipment, utensils, linens, and single service
Observed can of "Glade" spray stored above food wrappers in food prep area. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed individual servings of margarine labeled "keep refrigerated" stored at room temperature. Corrected at time of inspection.
|
03/04/2013 | Routine |
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