| No violation noted during this evaluation. | 02/25/2016 | Follow Up LOC |
- 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: Refrigerator in kitchen holding eggs, sausage at 51-55 degrees. Outside digital thermometer reading 42 degrees, inside dial thermometer reading 53 degrees. Unit adjusted at inspection, but needs to be monitored and holding items at 41 degrees or less. Potentially Hazardous foods discarded at inspection.
- Posting inspection reports
Observation: Inspection posted, but not most recent inspection. Corrected onsite by posting this inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Staff could not provide test strips for sanitizer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility could not provide certificate for person trained in food safety. Must have 1 employee certified by 8/22/16 and notify health department of certification.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Top row of hot hold unit including Turkey sausage, bacon and biscuits holding at 99-101 degrees. Corrected on site by discard. Bottom row with closing door functioning properly. Spoke with staff about adding a door, like bottom row. Top row may not be used until items can consistently hold at 135 degrees.
- Handwashing signage
Observation: No signs at hand wash sink in kitchen. No hand wash sign in restroom by pool. Place hand wash signs at all designated hand washing sinks.
|
02/22/2016 | Regular |
| No violation noted during this evaluation. | 09/21/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer which is sometimes called a micro needle.
- 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: Provide a written employee health reporting policy and document training of all affected employees. Forms 1a, 1b provided may be used as a template.
- Food storage - preventing contamination from the premises
Observation: Shelve in prep area needs to be six inches off the ground.
- Equipment location, installation, repair, and adjustment
Observation: Handles with tape on refrigerator require repair.
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09/09/2015 | Pre Opening |
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation:Thermometer must be calibrated to proper temperature to manufacturer specifications
- Food storage - preventing contamination from the premises
Observation:All boxes of food must stored off the floor in storage
- Hand drying provided
Observation:Paper towels must be provided at all times to kitchen prep area
|
09/18/2014 | Routine |
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