- Food is properly identified and monitored
Observation: Carrots on the front display were out of temperature and were not time marked.
- Eating, drinking, or using tobacco
Observation: Several employees were drinking out of a cup with no lid. The drinking cups were covered prior to me leaving.
- Wiping cloths properly air dried
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The freezer equipment was damaged and was not in good repair.
- In-use utensils, between-use storage
Observation: The scoop handle in the ice machine was in direct contact with the ice. The scoops in the spices did not have handles on them.
- 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: Some thousand island dressing was 45 degrees F on the cold hold line.
- Common name-working containers
Observation: The chemical spray bottle in the back room was not labeled. The unit was labeled prior to me leaving.
- 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 vents in the walk in cooler were not clean to sight. The blower unit in the oven unit was not clean to sight.
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02/09/2016 | Regular |
| No violation noted during this evaluation. | 02/06/2015 | Physical Recheck |
- Protecting food from environmental contamination
Observation: Onions were setting on the floor in the walk in cooler.
- Posting of a valid license
Observation: The most recent inspection was not posted.
- Hand drying provided
Observation: The sink by the 3 hole sink did not have hand towels placed by it.
- 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: Malt mix was 64-71 degrees F. The product was discarded.
- Handwashing cleanser, availability
Observation: The hand wash sink did not have available soap by the 3 hole sink.
- 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.
Observation: The person in charge did not remember the 5 food borne illnesses and 5 food born illness symptoms
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a written policy to clean up diarrhea and vomit.
- Handwashing signage
Observation: The hand wash sink by the 3 hole sink did not have a hand wash sign placed by it.
- Food is properly identified and monitored
Observation: If rice is going to be held out over a period of time at temps below 70 degrees and if a 6 hour time hold is going to be used the product shall be time marked and a written policy for the rice shall be produced.
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01/22/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored out of sanitizer solution.
- Food storage containers identified with common name of food
Observation: The shaker containers were not labeled in the prep room.
- Eating, drinking, or using tobacco
Observation: Drinking cup not covered in prep area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No dates on cooked pork, beef, and ham.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The slicer machine was not clean to sight.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Eggs were being stored above the lettuce.
- When to wash
Observation: When contacting raw beef the employee did not change gloves with a hand wash.
- Restricted use pesticide applied by a certified applicator
Observation: Pest control on edge is unapproved. The bleach water was 200 ppm. The product shall maintain 50-100 ppm.
- Physical facilities maintained in good repair
Observation: No baseboards in the prep area/floor damaged in the prep area/vent by the grill not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Under the ice cream machine and by the slicer were not clean to sight.
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01/08/2014 | Routine |
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