| No violation noted during this evaluation. | 12/15/2015 | Follow Up LOC |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Commercial dish machine not sanitizing food contact surfaces. Person in charge stated they will use disposable utensils and plates until dish machine is fixed. All other food contact surfaces will be washed, rinsed and sanitized in 3 compartment sink.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in milk cooler.
|
12/02/2015 | Regular |
| No violation noted during this evaluation. | 04/13/2015 | Follow Up LOC |
- Package integrity
Observation: Dented can in back storage area. Can was voluntarily discarded during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No clean up of vomiting and diarrhea event procedures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Chili brought out of the freezer and held longer than 24 hours not date marked. Chili was date marked during inspection. Corrected.
|
03/19/2015 | Regular |
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Outer openings are protected
Observation:Ensure exterior doors close tightly
- Physical facilities maintained in good repair
Observation:Repair chipping and peeling paint in kitchen area
- Other liquid waste and rain water
Observation:Repair condensate drippage in walk in cooler
- Toilet room
receptacle, enclosed, fixtures clean
|
09/03/2014 | Routine |
- Package integrity
Observation: Observed dented cans in back storage area. Cans were voluntarily discarded. 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 cheese not date marked. Observed open package of cooked eggs not date marked. Items were voluntarily discarded. Corrected.
|
02/20/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
10/28/2013 | Routine |
- Outer openings are protected
Observed gaps under or around exterior door.
- 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.
Observed person in charge unable to answer questions posed by inspector.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in the milk cooler.
- Air drying of equipment and utensils
Observed utensils placed in storage that were not properly air dried.
- Capacity, availability, and pressure of hot and cold water
Observed no hot water provided at sinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed utensils in storage not clean to sight or touch.
|
10/15/2013 | Routine |
| No violation noted during this evaluation. | 04/17/2013 | Routine |
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