| No violation noted during this evaluation. | 02/23/2016 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of the machines were not clean to sight.
- Food is properly labeled
Observation: The foods in the containers were not labeled with ingredients, net weight, address where it was produced, and product name.
- Handwashing cleanser, availability
Observation: The facility does not have soap at their hand wash station in the prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the cooler unit were not dated.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site. The facility stated they need a month to sign up for a class.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The fridge unit in the front holding sandwiches did not have a thermometer placed in it.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The walk in cooler vents were not clean to sight.
- Hand drying provided
Observation: The facility did not have hand towels in their hand wash station in their prep sink area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Indoor and outdoor surfaces
Observation: The floors were damaged by the walk in cooler unit.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above food contact surfaces in the prep area.
- Demonstration of Knowledge
Observation: The person in charge did not know basic food safety 101 requirements.
|
01/20/2016 | Regular |
| No violation noted during this evaluation. | 02/10/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer each time they were used.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There was not a certified food protection manager on site.
- 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: The person in charge did know anything about a sick policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan on hand.
- Identifying information-original container
Observation: The spray bottles were not labeled on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The cappuccino machine and doughnut holding unit was not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent screens were not clean to sight in the walk in cooler unit.
- Demonstration of Knowledge
Observation: The people in charge did not know the basic food safety 101.
- Food is properly labeled
Observation:Rice crispy treats and brownies were not labeled with their ingredients, net weight, name of product, and address where they were produced.
- When to wash
Observation: The cook placed gloves on without washing her hands.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan cold hold unit in the prep area, tape on the ice machine door were not clean to sight.
- Food employees hair is effectively restrained
Observation: The food prep person's hair was not restrained.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not being stored in a plastic sleeve or dispenser unit.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was not a thermometer in the cold hold unit.
|
01/28/2015 | Regular |
- Indoor and outdoor surfaces
Observation: The tops of the machine units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes in the prep area were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, bottom of chest fridge units, were not clean to sight.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Shrimp/sandwiches were being held at 125 degrees. The items were given an additional hour to sold until 1:30. The person in charge stated they placed the items on hot hold at 10:30 and always discard them at 1:30.
- Handwashing signage
Observation: The hand sink in the prep area did not have soap.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The fryer unit was not placed under the vent hood and the hood unit was not clean to sight.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: There was not a thin tipped thermometer on site.
|
04/22/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
11/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
11/05/2013 | Routine |
- Utensils and pressure measuring devices maintained
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the walk in cooler units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight. --There is condinsation in the walk in cooler on the walls. The insides in the cooler in the prep area was not clean to sight.
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
The facility did not have a thin probe thermometer or a thermometer in the sandwich machine.
- 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.
The facility does not have a sick policy.
- Food storage containers identified with common name of food
Some food containers and squirt bottles were not labeled in the prep area.
- Cutting surfaces maintained
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight.
- Using a handwashing sink- operation and maintenance
There was mop buckes and other equipment around the hand sink in the prep area making it not accessible.
- Food employees hair is effectively restrained
Employees were not wearing hair restraints while prepping or serving food.
- Posting of a valid license
|
10/18/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the walk in cooler units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight. --There is condinsation in the walk in cooler on the walls. The insides in the cooler in the prep area was not clean to sight.
- Designated areas for employees
use of designated areas by employees
- Cutting surfaces maintained
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight.
- Using a handwashing sink- operation and maintenance
There was mop buckes and other equipment around the hand sink in the prep area making it not accessible.
- Posting of a valid license
- 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.
The facility does not have a sick policy.
- Food employees hair is effectively restrained
Employees were not wearing hair restraints while prepping or serving food.
- Food temperature measuring devices are provided and readily accessible
The facility did not have a thin probe thermometer or a thermometer in the sandwich machine.
- Food storage containers identified with common name of food
Some food containers and squirt bottles were not labeled in the prep area.
- Utensils and pressure measuring devices maintained
The cutting blocks in the prep area had deep groves andwere stained. The unit shall be resurfaced or replaced. Containers in the back room were damaged and shall be discarded. The ice chute and the ice machine were not clean to sight.
|
10/18/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the machine units were not clean to sight.
- Duties of PIC
The person in charge did not remember the 5 food borne illnesses or 5 symptoms of food borne illnesses.
- Roasts held at a temperature of 130°F or above
Hot dogs being sold were 127-130 degrees F. The product shall maintain 135 degrees F. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
The small chest fridges did not have accessible thermometers in them.
- equipment food contact surfaces and utensils clean to sight and touch.
The back of the slushi machine was not clean to sight. --The single use cups were exceeding the cup dispenser limit. The single use cups were out of protection. The ice machine was not clean to sight. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens in teh walk in cooler.
- Linens- cleaning and storage
The single use cups were exceeding the cup dispenser limit. The single use cups were out of protection. The ice machine was not clean to sight. Corrected at time of inspection
|
09/26/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
The small chest fridges did not have accessible thermometers in them.
- Roasts held at a temperature of 130°F or above
Hot dogs being sold were 127-130 degrees F. The product shall maintain 135 degrees F. Corrected at time of inspection
- Linens- cleaning and storage
The single use cups were exceeding the cup dispenser limit. The single use cups were out of protection. The ice machine was not clean to sight. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The back of the slushi machine was not clean to sight. --The single use cups were exceeding the cup dispenser limit. The single use cups were out of protection. The ice machine was not clean to sight. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the machine units were not clean to sight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens in teh walk in cooler.
- Duties of PIC
The person in charge did not remember the 5 food borne illnesses or 5 symptoms of food borne illnesses.
|
09/26/2013 | Routine |
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