- Posting inspection reports
Observation: Most recent Food Inspection Report was not posted at time of inspection. Person in charge posted current report.
- Sanitizers
Observation: Chlorine sanitizer in spray bottle tested high, >200 ppm. Person in charge mixed up a new solution at the correct concentration.
- 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 Employee Health Reporting Agreement available onsite at time of inspection. Inspector supplied a copy of the FDA form 1B to owner.
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12/17/2015 | Regular |
| No violation noted during this evaluation. | 07/11/2014 | Physical Recheck |
- 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: Cooked chicken breast(72.3F) in a plastic bag on top of the deep freezer was not maintaining cold holding temperatures of 41F or below. Employee stated the chicken was thawed from frozen overnight out on the counter. Chicken was discarded by staff. Frozen meats must be thawed in a cooler, under cold running water, or cooked from frozen as part of the baking/cooking process.
- Equipment location, installation, repair, and adjustment
Observation: Drain stopped for the three compartment sink is in disrepair.
- Sanitizers
Observation: Chlorine sanitizer solution in the spray bottle tested high, above 200 ppm. Staff made a new solution at the correct concentration of 50-100 ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw brown shell eggs stored above ready to eat food items in the Pepsi cooler. Staff moved eggs below ready to eat food items.
- Food employees hair is effectively restrained
Observation: Employee preparing crepes on the prep line was not wearing any kind of hair restraint.
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07/09/2014 | 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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05/24/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food product thawing in the hand sink. Observed dinner napkins stored in boxes on the floor of the back closet dry storage area. Observed crepe maker and mayo stored on the ground under the cookline area.
- Food storage - preventing contamination from the premises
Observed food product thawing in the hand sink. Observed dinner napkins stored in boxes on the floor of the back closet dry storage area. Observed crepe maker and mayo stored on the ground under the cookline area.
- Roasts held at a temperature of 130°F or above
Observed food product at the undercounter white mini-fridge was at a temperature of 55*F. Food employee removed contants to be stored in a unit at 41*F or below. Observed whipped cream that needs to be refrigerated in unit stored overnight. Person in charge voluntarily discarded product on this day.
- Separation from food, equipment, utensils, linens, and single service
Observed windex stored above container of sugar on the front shelving unit. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed food thawing in the hand sink.
- Food employees hair is effectively restrained
Observed food employees were not wearing hair restraints.
- Sanitization methods - hot water, chemical
Observed food employee was not following the steps of manual washing of wash/rinse/sanitize food contact surfaces.
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05/17/2013 | Routine |
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