| No violation noted during this evaluation. | 02/22/2016 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Staff could not provide a small diameter, thin foods diameter thermometer for checking cooked foods and hot/cold holding of foods. Provide both bar and breakfast prep area with small diameter thin foods thermometer.
- Handwashing signage
Observation: No hand wash signs present in west meeting room bathrooms. --Observation: No hand wash sign in breakfast prep kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked oatmeal in walk in refrigerator was not datemarked. Corrected on site by discarding oatmeal. --Observation: Ready to eat lettuce and tamato not date marked in sandwhich table in bar kitchen. All ready to eat food must be date marked and not held longer than 7 days.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Oatmeal pots are too big to be sanitized properly in existing 3 compartment sink. Owner states will be discontinuing oatmeal in this form.
|
02/04/2016 | Regular |
| No violation noted during this evaluation. | 10/21/2014 | Physical Recheck |
- Handwashing signage
Observation: Provide a handwashing sign to bar handsink.
- 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: Written employee health reporting policy is incomplete. Form 1a, 1b provided at inspection may be used as a template.
|
08/21/2014 | Routine |
- Outer openings are protected
West banquet room door has large opening. Seal door to protect entrance from pests.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and document training of all employees. Forms 1a, 1b provided at inspection may be used as a template.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer for bar food prep area and bulk milk cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
|
03/25/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and document training of all employees. Forms 1a, 1b provided at inspection may be used as a template.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer for bar food prep area and bulk milk cooler.
- Outer openings are protected
West banquet room door has large opening. Seal door to protect entrance from pests.
|
03/25/2013 | Routine |
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