| No violation noted during this evaluation. | 11/13/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Ready to eat foods being stored uncovered in walk in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Area behind grills not clean to sight or touch.
- Shellstock, condition
Observation: Dead shellfish being stored in display container. Shellfish was voluntarily discarded during inspection. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw animal species not properly separated as required by Code. Barriers were provided during inspection. Corrected.
- 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: Cooked chicken, cooked brats and cooked hamburgers in outdoor kitchen temped below 135*. Foods were voluntarily discarded during inspection. Corrected.
- Outer openings are protected
Observation: Light coming through back doors.
- 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: Cut watermelon in customer service cold hold temped at 46*. Watermelon was removed from cold hold during inspection and voluntarily discarded. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw animal foods stored next to ready to eat foods in customer self service cold hold cases. Barriers were provided during inspection. Corrected.
- When to wash
Observation: Employee not wash hands in between handling raw product and handling ready to eat product. Employee was instructed to wash hands and all foods that were cooked were voluntarily discarded during inspection. Corrected.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink in produce prep area. No hand sink provided in outdoor cooking/service kitchen. Hand sink was provided at outdoor service kitchen during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer below required concentration. Sanitizer was re-filled during inspection to achieve proper concentrations. Corrected.
- Light bulbs, protective shielding
Observation: Protective shield over light that is broken.
- Demonstration of Knowledge
Observation: Person in charge unable to explain symptoms and reportable illnesses as required by Code.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked hamburger and cooked chicken held longer than 7 days. Both food items were voluntarily discarded during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods in kitchen walk in cooler not date marked. Foods were date marked during inspection or voluntarily discarded. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in outdoor kitchen coolers. No thermometer provided in deli cooler.
|
10/12/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean up diarrhea and vomit. I handed then a noro clean up procedure and the person in charge stated he would copy it and place it into protocols.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups by the serving area were not in plastic sleeves or dispenser units.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being set on counter tops and not being placed in sanitizer after each use. The person in charge of the bakery placed all the common towels back into sanitizer after each use.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vents were not clean to sight. The vents above the three hole sink was not clean to sight.
- Handwashing signage
Observation: The deli did not have a hand wash sign at their hand sink. I handed them a hand wash sign and they placed it by the hand sink.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was several bottles of chemicals being stored above a food contact surface. The person in charge placed the bottles bellow the prep area in a cupboard.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Chest freezer bottoms, push carts and baking pans were not clean to sight. Continue to clean these items. The bakery has a large container of cake mix and the lid was damaged.
- Indoor and outdoor surfaces
Observation: There is a hole in the wall where a pipe is capped off that is not sealed. Seal the hole with foam insulation or something similar.
|
04/02/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Hot dogs and tornados not datemarked in convenience store walk in cooler.
- Storage of clean linens, single-service, and single use articles
Observation:Single use items stored on the floor. Single use items stored in the rear restroom
- 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:Hot case chicken 122*
- Toilet room
receptacle, enclosed, fixtures clean
- 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:Cooling units without thermometers available and/or easily visible.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Rear storage area cluttered. Numerous food containers and single use items stored on the floor.
- Posting of a valid license
Observation:Current license not posted
- Using a handwashing sink- operation and maintenance
Observation:Handsink in kitchen being used as a dump sink
- Outer openings are protected
Observation:Exterior doors and dock area not properly closed or sealed
|
10/14/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed build in utensil storage container in kitchen area.
- 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: Observed cut melons held longer than 4 hours temped between 45*-52*. Melons were voluntarily discarded. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored next to ready to eat cooked meat in meat case. Raw meat was moved to a different shelf. Corrected.
- Miscellaneous sources of contamination
Observation: Observed lettuce stored in a towel.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Observed handwash sink behind raw meat counter not providing hot water. A plumber was called to fix the broken knob and was on site at time of inspection. Corrected.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Observed thermometer in meat case and cheese case not accurately measuring temperatures.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw poultry stored next to raw pork in meat case. Raw meat was moved to a different shelf. Corrected. Observed raw hamburger stored above whole cut beef in walk in cooler. Hamburger was moved to a different shelf. Corrected.
|
02/11/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
|
09/30/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
|
09/30/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the deli and string cheese coolers.
- Handwashing signage
Observed no hand sink sign at the produce cooler sink.
- Roasts held at a temperature of 130°F or above
Observed cut watermelon held at 43.5* in the customer reach in cooler. --Observed hotdogs 123-127* on hotdog roller.
- Sanitizers
Observed quat sanitzer above 200 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed slushie machine and pop machine ice chute in gas station area not clean to sight or touch.
- Disclosure of menu items offered or served raw or undercooked
Observed no astrisk on menu marking foods that are cooked to order. Corrected at time of inspection
- Food on display is protected from contamination by consumers
Observed hotdog buns not protected from contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal foods not adequately separated from precooked or ready-to-eat foods during storage and display in the customer reach in meat cooler. Observed raw animal species not adequately separated during storage in the walk in meat cooler.
- Outer openings are protected
Observed opening at back loading dock area.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
|
07/30/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed slushie machine and pop machine ice chute in gas station area not clean to sight or touch.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the deli and string cheese coolers.
- Handwashing signage
Observed no hand sink sign at the produce cooler sink.
- Outer openings are protected
Observed opening at back loading dock area.
- Food on display is protected from contamination by consumers
Observed hotdog buns not protected from contamination.
- Roasts held at a temperature of 130°F or above
Observed hotdogs 123-127* on hotdog roller. --Observed cut watermelon held at 43.5* in the customer reach in cooler.
- Disclosure of menu items offered or served raw or undercooked
Observed no astrisk on menu marking foods that are cooked to order. Corrected at time of inspection
- Sanitizers
Observed quat sanitzer above 200 ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal foods not adequately separated from precooked or ready-to-eat foods during storage and display in the customer reach in meat cooler. Observed raw animal species not adequately separated during storage in the walk in meat cooler.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
|
07/30/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/03/2013 | Routine |
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