| No violation noted during this evaluation. | 08/04/2015 | Physical Recheck |
- 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: Hard boiled eggs (48.7F, 49.1F), individual serving packaged cream cheese (51.9F), butter packets (50.7F) not cold-holding at proper temperature. Person In Charge moved to different cooler (ambient 39.9F).
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07/21/2015 | Physical Recheck |
- 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: Hard-boiled eggs (51.3F, 52.4F), pre-packaged cream cheese (59.6F), skim milk (51.1F), and smart balance butter packet (64.5F) not a proper temperature. Person In Charge discarded foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager at establishment.
- Plumbing system maintained in good repair
Observation: Kitchen hand-washing sink nearest to dining area dripping.
- Using a handwashing sink- operation and maintenance
Observation: Aluminum foil roll set on handsink in kitchen. Foil moved to another location.
- Designated areas for employees
use of designated areas by employees
- Posting inspection reports
Observation: Previous inspection not posted
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07/08/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2014 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: Utensils in containers below prep tables in the kitchen are not stored inverted with the food contact side down and the handles up. Corrected.
- Sanitizers
Observation: Quat sanitizer solution in the three compartment sink tested too high, above 500 ppm. A new solution was mixed at the correct concentration of 200-300 ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: Clean up procedure not available at time of inspection.
- 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: Hard boiled eggs on ice bath(58F) was not able to maintain cold holding temperatures of 41F or below. Containers of milk(56F) with ice stick were not able to maintain cold holding temperatures of 41F or below. Sliced melon(56F) fruit salad under no temperature control was not able to maintain cold holding temperatures of 41F or below. Items discarded by staff. Packaged yogurt on ice bath(52F) was not able to maintain cold holding temperatures of 41F or below. Cream cheese(69F) and butter(61F) packets under no temperature control were not able to maintain cold holding temperatures of 41F or below. Items placed back into reach in cooler.
- 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: Health/sick policy was not available at time of inspection.
- Hand drying provided
Observation: No paper towels available at the kitchen hand sink by three compartment sink. Corrected.
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06/04/2014 | Routine |
| No violation noted during this evaluation. | 04/18/2014 | Pre Opening |
- Posting inspection reports
Observation: Current food inspection report not posted.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: Liquid retail product items stored above food items in the retail sales area. Items removed by person in charge.
- Light bulbs, protective shielding
Observation: No protective bulb cover over light in dry food storage area with chips and cookies.
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03/05/2014 | Routine |
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