| No violation noted during this evaluation. | 06/11/2015 | Follow Up LOC |
- 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: Sick Policy is not in place at the facility.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean all the non-food contact surfaces.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Continue cleaning the entire facility.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cooling for the amount of foods required to be held at 41 degrees or below. The facility must continue to limit their menu until they can provide adequate cooling.
- Outer openings are protected
Observation: The back door does not latch and will blow open.
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06/04/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Continue cleaning the entire facility.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cooling for the amount of foods required to be at 41 degrees or below. The new fridges at the establishment are not maintaining 41 degrees or below. They are temped at 45 to 44 degrees. The facility must limit their menu until they can provided adequate cooling for the amount of foods they have.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue cleaning all non-food contact surfaces.
- 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: The new fridges at the establishment are not maintaining 41 degrees or below. They are temped at 45 to 44 degrees. The facility must limit their menu until they can provided adequate cooling for the amount of foods they have.
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05/28/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The facility is not maintained clean. All surfaces need to be cleaned.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready-to-eat foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger stored next to ready to eat foods. Corrected by placing the raw hamburger below the ready-to-eat foods.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cooling. Only one fridge can maintain foods to 41 degrees or below.
- Sanitization methods - hot water, chemical
Observation: The employee was unaware how to sanitize any utensils, equipment, and surfaces.
- Demonstration of Knowledge
Observation: The PIC does not demonstrate knowledge of foodborne illness risk factors.
- Storage and maintenance of wet and dry wiping cloths
Observation: In-use common towels not stored in sanitizer solution.
- 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: Potentially hazardous foods (cut lettuce and tomatoes) stored at room temperature, temp at 60 degrees. Fridge temp at 50 degrees. Potentially hazardous foods below required temp at 47 degrees to 53 degrees. All foods were voluntarily discarded.
- Posting of a valid license
Observation: The license is not posted in the view of the public.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The ventilation system has grease and dirt build-up. Not maintained clean.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (grill, skillet, and tables in the dining room) not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces (microwave, shelves, lids on product, fridges, handles, tables and counters) need to be cleaned.
- Physical facilities maintained in good repair
Observation: The facility (walls and floors) is not maintained in good repair
- Maintaining premises free of litter and unnecessary equipment
Observation: Unnecessary items stored in the facility.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Utensils are not cleaned and sanitized every 4 hours.
- In-use utensils, between-use storage
Observation: In-use utensils stored below fryers, not clean. In-use utensils for ice cream product not stored properly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system.
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05/26/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
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11/27/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Cut tomatoes must be held at 41 degrees or below.
- Other personal care items - storage
Personal use items must be stored away from food prep area.
- Food temperature measuring devices are provided and readily accessible
Thermometer with temp sensor at tip of probe must be provided.
- Sanitizers
Quaternary sanitizer must be mixed to yield 200 ppm ( it was too strong ) Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Multiuse food contact surfaces are cleanable
Broaster and filtering equipment must be cleaned. Reach-in stainless steel cooler must be cleaned. Chest freezer must be defrosted.
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10/04/2013 | Routine |
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