- Outer openings are protected
Observation:Back door has light showing through, must seal where can see light to prevent pests from entering.
- Material characteristics of non-food contact surfaces
Observation:Ice machine has shipping paper still attached to exterior surfaces, must be removed to aid cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors need deep cleaned in group lines, foods being trapped, esp floor in dough room is heavily soiled.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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:Has separte tray of iced bins holding diced tomatoes, lettuce and shredded cheese all at 47 degrees F, must be held at 41 degrees or less, will discard after lunch service. Must surround metal trays of ice and not just the bottom, will make space in cold well for these items as well. If need extra space remove items that are not potentially hazardous, ie pickles.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips, for quat sanitizer, must provide test strips for sanitizer being used.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Dough press room contents heavily soiled with flour, needs to be deep cleaned, ie prep tables, equipment, mixer stand, etc. Flour will encourage and feed pests.
- Backflow protection
air gap, device standard, when required
- Food employees hair is effectively restrained
Observation:No one wearing hair restraint, must wear hat, visor, or net when working with foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open gallon of milk for a few days, must date mark when opened and use within 7 days or discard remainder, marked today.
- Posting inspection reports
Observation:Must post within public view the most recent inspection report.
- In-use utensils, between-use storage
Observation:1)Ice machine scoop being stored on top of unit, must store on a tray or other container to protect from top of unit surfaces, 2)Scoops for ice cream being stored in dipper well with no water on, are clean now, but when use must be returned to dipper well with running water, or use a new scoop each time used. Dipper well turned on now.
- When to wash
Observation:Observed staff move from hanlding soiled dishes at dishmachine to clean items, must wash soiled hands before handling clean items.
- Posting of a valid license
Observation:Must post current license within public view.
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12/18/2014 | Regular |
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean top of inside microwave. (food build-up) 2) Dough mixer and all equipment/walls/floor in dough room have heavy flour build-up. Sweeping will not adequately clean flour debris. Suggest vacuuming room then washing and sanitizing food contact surfaces.
- Common name-working containers
Must label working container spray bottles filled with various chemical. Label with common name of chemical to easily identify. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer for coca cola cooler storing single service sauces and pop.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark container of milk if not used within 24 hours after opening. HHave 7 days from date mark to use or discard.
- Food employees hair is effectively restrained
Must wear an adequate hair covering (hat, hair net, bandana, or visor) to potect hair from contaminating food.
- Miscellaneous sources of contamination
Clean and sanitize sink compartment used to wash vegetable before use to prevent dirty dish debris from contaminating food items.
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12/17/2013 | Routine |
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