| No violation noted during this evaluation. | 07/31/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation: PIC unable to answer food safety questions posed by Inspector.
- Food is properly identified and monitored
Observation: Sausage and cheese mix not have time stamp to indicate 4 hour limit. Time stamp was placed on container during inspection. Corrected.
- 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: Build up in vent system above fryers.
- Plumbing system maintained in good repair
Observation: Continuous running water at front hand sink.
- Hand drying provided
Observation: No paper towels were at the back kitchen hand sink. Paper towels were provided during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on trays that packaged bread is stored on. Grease build up on warmer that roasts are put in. Tea dispensers in customer area with build up.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: PIC unable to provide written procedures for time as a public health control when foods are not held in temperature control.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Mold build up along wall behind tray storage area. Water build up in walk in cooler.
- 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: Ham and cheese in cooler temped at 47*. Ham cheese were voluntarily discarded during inspection. Corrected.
- Posting inspection reports
Observation: Most recent inspection not posted where the public can view it.
|
07/22/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in fryer vent system.
- Food is properly identified and monitored
Observation: Upon discussion with PIC it was determined foods that used as a time as a public health control are put back in the cooler after 4 hours. Foods must be discarded upon 4 hour time limit.
- Sanitization methods - hot water, chemical
Observation: Observed food equipment and utensils not being properly sanitized as required by the manufacturer's instructions. Food equipment and utensils were re-sanitized according to instructions. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods being date marked longer than 7 days. Date mark was corrected during inspection. Corrected.
- Sanitizers
Observation: Observed quat sanitizer below 150ppm.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: PIC could not provide written procedures for time as a public health control.
|
05/06/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
|
09/16/2013 | Routine |
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Sanitizers
Observed quat sanitizer for dishes not within required concentration of 200ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed drive-thru pop machine not clean to sight or touch.
- Plumbing system repaired according to law
Observed faucet leaking at drive-thru handwash sink.
|
07/26/2013 | Routine |
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