| No violation noted during this evaluation. | 10/05/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Insect control devices are properly designed and installed
Observation: Fly trap is hanging directly above the counter in the food prep area. Corrected by removing the fly trap.
- 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: The facility does not have a Sick Policy.
- Food temperature measuring devices are provided and readily accessible
Observation: The facility does not have a thermometer to temp foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
07/16/2015 | Regular |
- Outer openings are protected
Observation: Door must have screen that prevents entry of bugs - observed door covering with large openings. Observed gap at bottom of door when closed.
- Posting inspection reports
Observation: Observed previous inspection not posted where public can view it.
- 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:Observed no employee health policy.
- Demonstration of Knowledge
Observation:Observed person-in-charge not knowledgeable of food safety measures.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed no bucket of sanitizer for wiping clothes for wiping counters.
- Handwashing cleanser, availability
Observation: Observed soap dispenser was broken.
- 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:Observed person-in-charge not knowledgeable of employee health requirements.
- Storage of clean linens, single-service, and single use articles
Observation: Observed cups (box) being stored on the floor.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink must e functional. Observed water to sink turned off and dish sink was being used for handwashing.
- Cleaning of cooking and baking equipment
Observation: Observed microwave needs cleaning inside.
|
07/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
|
07/31/2013 | Routine |
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