- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment without a certified food protection manager. Manager, Cole Shipley, states that he will enroll.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer concentration in kitchen testing low. Sanitizer in bar area testing high. Solutions were remixed to correct.
- 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: Sliced and shredded cheese on make line at 56 and 54 degrees. Cheese was covered and cooled to correct. Salad bar items testing between 47 and 56 degrees. Repairman was called on site to look at the unit. Inspector will recheck at the next regular inspection.
- 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: Establishment unable to produce verifiable documentation of employee health policies.
- Food storage, prohibited areas
Observation:Bucket of french fries stored directly on the floor in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer in back storage area stored uncovered with food debris. Slicer will be washed, rinsed, sanitized, and covered for storage. Inspector will recheck at the next regular inspection.
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01/19/2016 | Regular |
| No violation noted during this evaluation. | 10/08/2015 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Observation: Cutting board on prep table can not be removed from the board for adequate cleaning and drying. Food residue accumulated on the sides of the board not able to be removed
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified manager in the establishment.
- Separation from food, equipment, utensils, linens, and single service
Observation: Gallon of Sanitize on to of the ice machine. Removed to correct
- 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:Not verifiable way that employees have been informed of their responsibility in reporting symptoms and illness.
- Duties of PIC
Observation:Several items without dates, inadequate cooling, spoiled soup in the warmer.
- 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: Cooked corn stored in a container in the cooler @123 after 1 hour, items placed on ice bath to correct, temperature after 48m of 67
- Bare hand contact with ready to eat foods
Observation:Employee placing ready to eat buns on a plate with bare hands. Gloves placed to correct. Bun discarded
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Chicken soup previously cooked without dates being warmed up for service spoiled with an odor. Discarded to correct
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mechanical dishwasher not dispensing sanitize solution. Container was empty as well as cleansing solution. Both replaced to correct
- Foods are cooled using appropriate methods
Observation: Cooked corn stored in a deep container @123, item was placed into two separate containers on an ice bath to correct. Inspector explained the PIC an adequate method of cooling
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Cutting boards and prep tables cleaned on period longer than 4 hours
- Certified Food Protection Manager
Observation:Establishment without a certified manager. PIC took the class and pass the test, however, the certificate is not available at the restaurant.
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08/14/2015 | Regular |
| No violation noted during this evaluation. | 02/25/2014 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Reach in cooler, raw beef above sliced deli meats. Re-arrange to correct. Corrected at inspection
- Sanitizers
Observation: Sanitize bucket too strong, Kitchen and bar. Re-mixed to correct. Correct today
- Eating, drinking, or using tobacco
Observation: Employee cooking chewing gum. Gum discarded to correct. Corrected today
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Prep tables not clean every 4 hours. Inspector explain to the person in charge the frequency to correct. Corrected today
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Chicken noodle soup dated 2/4, Discarded to correct. Corrected at inspection
- Equipment location, installation, repair, and adjustment
Observation: Handles on the prep cooler by the grill are loose.
- Common name-working containers
Observation: Sanitize buckets not label with name
- 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 employee health policy in place, no employee health form agreement. Form 1b was pass today to correct.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tip thermometer available
|
02/12/2014 | Routine |
- Light bulbs, protective shielding
Lights above the grill not shielded.
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11/25/2013 | Routine |
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