- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floors under equipment and along walls.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:All coolers are to have thermometer inside units.
- Physical facilities maintained in good repair
Observation:Ceiling tiles in poor repair, wall with holes on them, walls around dish area in poor repair.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Shrimp are to be thawed under running water, all items to be thawed in cooler or running water.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:John missed last class but is signed up for class in spirit lake on MAY 5
- Hand drying provided
Observation:Paper towels required for handsink in kitchen.
- Common name-working containers
Observation:All generic bottles to have contents written on bottle.
- Food storage - preventing contamination from the premises
Observation:Food prep containers are not to be on the floor, use a stand or similar item.
- Sanitization methods - hot water, chemical
Observation:Dish machine not pumping chlorine, will fix while on site, chlorine is full.
- 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:Handed out employye reporting policy again to be posted.
- Outer openings are protected
Observation:Back door with gaps around it weatherstrip is bad.
- Eating, drinking, or using tobacco
Observation:Personnal drinks to be separate area away from food prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact areas with food buildup, shelving with debris, food splatter on walls and equipment, interior of coolers, bottom shelf with debris and buildup.
|
03/27/2015 | Regular |
| No violation noted during this evaluation. | 10/12/2014 | Follow Up LOC |
- Demonstration of Knowledge
Observation:PIC does not demonstrate common knowledge of food protection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Foods cannot be thawed at room temperature.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Prep table board to be clean, area around prep table to be clean.
- Cleaning procedure
Observation:Employees have not washed hands during observation period.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Food to be separated properly in walk in cooler, poultry on bottom.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Most surfaces are not clean. Walls with food splatter. Faces of equipment, door handles, cooler doors and handles, tops of equipment with buildup and gunk.
- Protecting food from environmental contamination
Observation:Walk in cooler with leak in roof. bucket being used to catch water. Cooler to be repaired immediately.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris under equipment and along walls, food spillage on floor.
- Common name-working containers
Observation:Generic bottles are to be labeled with the contents.
- Outer openings are protected
Observation:Back door has gaps around door.
- Handwashing cleanser, availability
Observation:Hand sinks to be supplied with soap and papertowels at all times.
- Food storage - preventing contamination from the premises
Observation:Foods to be covered when not in use.
- Physical facilities maintained in good repair
Observation:Walls, ceiling tiles in poor repair, back door, walk in cooler in poor condition, wall corners and floors in poor condition.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Must be certified by Food Safety course.
|
10/02/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Most surfaces with debris and dust, all surfaces to be finish cleaned before opening
- Test kit provided and used to measure sanitizing solution concentration
Observation:test kits needed for sanitizer concentration
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink designated at time of inspection, that sink will be suppkied with soap and papertowels
|
04/08/2014 | Pre Opening |
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