- Outer openings are protected
Observation:Storage shed has openings large enough that could allow for rodent or insect entry.
- Toilet room
receptacle, enclosed, fixtures clean
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11/24/2015 | Regular |
| No violation noted during this evaluation. | 12/23/2014 | Regular |
- 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.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Light bulbs, protective shielding
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-next to cake being decorated and on prep surface.
- Outer openings are protected
- Food employees hair is effectively restrained
- equipment food contact surfaces and utensils clean to sight and touch.
scoops are laying in food product. Ice machine is very dirty. --Flooring and walls are dirty. Outdoor storage large amount of rodent dropping and also nesting materials (bird)
- Handwashing signage
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food temperature measuring devices are provided and readily accessible
make sure all cooling units have thermometers easily accessible and accurate.
- Where to wash
The only handwash sink is blocked and does not have soap or paper towels.
- Duties of PIC
- Hand drying provided
Paper towels are not available at the handwash sink. Soap is located on the adjacent wall and high up.
- In-use utensils, between-use storage
scoops are laying in food product. Ice machine is very dirty.
|
09/26/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/26/2013 | Routine |
- Where to wash
Inquired of staff where they wash their hands at-responses varied some said at three bay sink.
- Duties of PIC
- Miscellaneous sources of contamination
See 27 and 31
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Light bulbs, protective shielding
Lights are not properly shielded in kitchen and food storage areas.
- Outer openings are protected
Submit pest control reports. Pest issue must be addressed. Many of the droppings found were fresh. Outdoor storage area is of extreme need.
- Food temperature measuring devices are provided and readily accessible
Ensure all cooling units have easily accessible thermometers.
- Hand drying provided
Paper towels were located only at grill area. Dispenser by handwash was not filled. Additionally, handsoap dispenser is located on a wall adjacent to the handwash sink.
- 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.
- equipment food contact surfaces and utensils clean to sight and touch.
Flooring and walls are dirty, large amount of rodent droppings in dry storage area, aloso nesting material is in storage area. --Many food contact areas are dirty. Outdoor storage area-purchase resealable plastic tubs to help protect food and food containers from pest contamination. scoops are laying in food(crunch topping) and ice, ice machine is very dirty.
- Smoke free air act
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-next to cake decorating equipment.
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees. The front handwash sink has been removed. The rear handwash sink is not convenient in location.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees hair is effectively restrained
Some staff do not have their hair effectively restrained. Those with ball caps are doing a better job with restraining hair.
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05/03/2013 | Routine |
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