| No violation noted during this evaluation. | 11/16/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Flour scoop heavily soiled. Used bread container heavily soiled.
- Food storage - preventing contamination from the premises
Observation: Uncovered foods in walk-in cooler, reach-in cooler and front prep table. Left over bread in uncovered container.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Spice shelving soiled. Shelving under microwave soiled.
- When to wash
Observation: Dish washer going from soiled to clean dishes without washing hands.
- Foods are cooled using appropriate methods
Observation: Placing hot hashbrowns in a deep pan and putting in front prep table to cool. Baked potatoes layered in deep pan in walk-in to cool.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored next to carrots in walk-in cooler. Raw tenderloins stored cooked foods in reach-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- 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: Food in reach-in cooler not at temp: Diced ham - 60 degrees, bacon 70 degrees (leaving out during lunch). Items in front prep table not at temp: salad dressing - 50 degrees, sliced tomatoes 56 degrees, shredded cheese at 50 degrees
|
11/03/2015 | Regular |
| No violation noted during this evaluation. | 05/13/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- 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: Lettuce in prep table at 47 degrees, sliced tomatoes in prep table at 45 degrees. Sliced turkey - 44 degrees, Sliced beef - 44 degrees, Roast -43 degrees, potato casserole - 44 degrees - all in walk-in cooler
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of corn chowder in walk-in cooler with expiration date of 4/17/14 - will dispose of.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Not familiar with reportable diseases. Discussed at time of inspection.
- Outer openings are protected
Observation: Back door does not have tight fit.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork sausage over cooked product in reach-in cooler. Raw hamballs sitting on box of potatoes in walk-in cooler. Raw shell eggs over cooked meat in walk-in cooler.
- Handwashing signage
Observation: No signage at handsinks.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Potato soup cooked on 4/23/14 temping at 46.6 degrees on 4/24/14 at 10:15 am. - Will dispose of.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken, ground beef and ham steak sitting on top of each other in reach-in cooler
- Equipment location, installation, repair, and adjustment
Observation: Reach-in cooler leaking.
- Foods are cooled using appropriate methods
Observation: Placing dense foods (soups) in deep,plastic containers in walk-in to cool.
- When to wash
Observation: Changing tasks, handling raw and ready to eat foods, changing gloves without washing hands. Discussed at time of inspection. Hand sanitizer is not a replacement for hand washing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving soiled.
- Equipment and utensils are adequately rinsed after washing
Observation: Dipper well not running with sufficient velocity to remove debris.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces laying on counters/tables
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Large bread container heavily soiled. Slicer soiled.Scoop used for breading onion rings heavily soiled. Spice/ingredients containers soiled.
- Food storage - preventing contamination from the premises
Observation: Uncovered foods in walk-in cooler and reach-in cooler. Large bread container not covered.
- Eating, drinking, or using tobacco
Observation: Open drinks throughout kitchen and storage area.
|
04/24/2014 | Routine |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Hot water sanitize temp gauge on dishmachine not working and needs repaired/replaced
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Air venst in kitchen and surrounding area needs cleaned regularly
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and opened foods such as cooked hamb. ,vegatables, sliced deli meats shall be dated while stored in cooler
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs shall be stored on bottom shelf below other foods
- Light bulbs, protective shielding
Light bulb in cooler not shielded
|
04/02/2013 | Routine |
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