| No violation noted during this evaluation. | 05/12/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent. Discussed the importance of date marking with the PIC. Date marking documentation will be left with establishment. By 5-8-15, establishment must develop a date marking procedure and send a copy to to the health department.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath the equipment in the kitchen was soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the kitchen refrigerator, there was raw eggs and bacon placed over RTE items. In the walk-in cooler, there was raw bacon placed over RTE items. Both COS
- Food storage - preventing contamination from the premises
Observation: There were boxes of food sitting on the walk-in freezer floor.
- 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: Several of the prepackaged sandwiches at the walk-in cooler display door were ranging at 44-46 degrees. The back few rows of sandwiches tempted fine, PIC agree to discarded the first couple rows of prepackaged sandwiches to allow for better airflow. The ambient temperature at the door was 44 degrees. Discussed the importance of proper cold holding to prevent food borne illness with the PIC.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The establishment did not have quaternary test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment in the kitchen were soiled
- Sanitizers
Observation: The spray bottle of quaternary sanitizer exceeded required concentration. - COS
|
05/01/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent throughout establishment. Discussed the importance of date marking with the owner.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags laying around and placed in sanitizer solution.
- Miscellaneous sources of contamination
Observation: There were cans sitting on the floor in the back room. There were boxes of food sitting on the floor in the freezer walk-in.
- Storage of clean linens, single-service, and single use articles
Observation: There were pizza boxes sitting on the floor in the kitchen.
- Outer openings are protected
Observation: The front exterior door was not insect/rodent tight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath and between equipment in the kitchen was soiled. The shelving above the prep area was soiled.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interior lip and the interworkings of the ice machine were soiled. There were a few soiled cans in the backroom.
|
06/05/2014 | Routine |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There were raw eggs over milk in the cooler. Eggs were placed below milk at inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping rags were not in sanitizer bucket.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Side of fryer was soiled. PIC stated that fryer will be replaced. The floor in the walk-in was soiled.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups were sitting on the floor.
|
01/15/2014 | Pre Opening |
- Physical facilities maintained in good repair
Observation: The floor/wall juncture in the syrup room was missing. PIPC stated that it will be fixed today.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and interior of cabinets were soiled. The bottom of the milk cooler was soiled.
|
01/09/2014 | Pre Opening |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors/handles of equipment were soiled- pizza oven, stove, handles, inside of cabinets/fronts, between stove and cabinets and between fryers. Walls/floor soiled in pop syrup room. Walls/floor soiled along walls and the walk-in cooler.
- Light intensity
Observation: No light in freezer walk-in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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: Pizza on hot hold was at 128 degrees.
- Physical facilities maintained in good repair
Observation: Floor/wall junctures missing in pop syrup room and juncture was coming off the near the pop machine underneath the display door of the walk-in cooler.
|
01/07/2014 | Pre Opening |
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