| No violation noted during this evaluation. | 01/04/2016 | Follow Up LOC |
- Equipment location, installation, repair, and adjustment
Observation: Cover to make table next to grill not repaired and unable to keep foods at 41* or below.
- Food storage - preventing contamination from the premises
Observation: Chips being stored in uncovered containers.
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large plastic containers. Person in charge unable to determine if foods are being cooled in the appropriate time/temperature range.
- In-use utensils, between-use storage
Observation: Scoops stored in food. Scoops were removed during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with common name of food. Containers were labeled during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Sauce made in house held longer than 7 days. Sauce was voluntarily discarded during inspection. Corrected.
- Posting of a valid license
Observation: Current license not posted.
- Cleaning of maintenance tools and mop water disposal
Observation: Mop sink is not being used for mop water filling and disposal.
- Drying mops
Observation: Mops left on floor in kitchen area and not being properly air dried.
- Storage and maintenance of wet and dry wiping cloths
Observation: Bleach sanitizer below 50ppm. Bleach was added to sanitizer during inspection to achieve 50ppm. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up behind grill and make table cooler.
- Duties of PIC
Observation: Person in charge not demonstrate knowledge as required by the food code. This includes employee health knowledge, continuous issues with date marking, holding foods longer than 7 days and cooling of foods.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer used to temp food not accurate.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw meat being thawed at room temperature. Meat was moved to cooler 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: Foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine and cappuccino machine not clean to sight or touch.
- Outer openings are protected
Observation: Back door with light coming through the bottom part of the door.
- Dispensing of single-service and single-use articles
Observation: Single service items not stored in one direction.
- 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: Potentially hazardous foods on make table temped between 48-55*. Foods were moved to cooler during inspection. Corrected.
|
12/01/2015 | Regular |
| No violation noted during this evaluation. | 06/15/2015 | Follow Up LOC |
- Sanitizers
Observation: Bleach sanitizer above 100ppm.
- Storage of clean equipment and utensils
Observation: Plastice silverware stored without handles facing one way. Plastic silverware was moved and corrected during inspection.
- When to wash
Observation: Employee not wash hands before food prep.
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large batches.
- Demonstration of Knowledge
Observation: Due to continuous repeat violations person in charge unable to demonstrate knowledge.
- Cooling foods are stored properly
Observation: Foods being cooled not stored properly with lids on.
- 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: Potentially hazardous foods on ice temped between 48-51*. Foods were moved to cooler during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No proceudres for clean up of vomiting and diarrhea events.
- 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: Ventilation system not clean.
- Eating, drinking, or using tobacco
Observation: Open beverage container in kitchen prep area. Beverage was removed and covered during inspection. Corrected.
- Food storage - preventing contamination from the premises
Observation: Foods uncovered and not protected from contamination. Foods were covered during inspection. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips not being used to determine sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch. Salt scoop not clean to sight or touch. Scoop was voluntarily discarded.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Beans in walk in cooler temped at 54*. Beans were voluntarily discarded during inspection. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors not clean to sight or touch in walk in cooler.
|
05/22/2015 | Regular |
| No violation noted during this evaluation. | 11/14/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed cappuccino machine not clean to sight or touch.
- Hand drying provided
Observation: Observed no paper towels provided at hand washing sinks. Paper towels were provided during inspection. Corrected.
- Foods are cooled using appropriate methods
Observation: Observed foods being cooled in large covered plastic containers.
|
10/31/2014 | Regular |
- Outer openings are protected
Observation: Observed back door with gap in it. PIC states she spoke with owner of building and they will replace it.
|
02/19/2014 | Illness Complaint |
- Common name-working containers
Observation: Observed oven cleaner not labeled.
- Outer openings are protected
Observation: Observed gap at back outer door.
- Food storage - preventing contamination from the premises
Observation: Observed tomatoes stored on the floor in the walk in refrigerator.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observed cooked beans cooled from the night before temped at 46* at 11:00am
- Posting inspection reports
Observation: Observed most recent inspection report not visible.
- When to wash
Observation: Observed food employee not wash hands before food prep.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods. Foods were voluntarily discarded. Gloves were purchased at local store during inspection to be used during food prep.
- 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 shredded cheese and shredded lettuce on make table temped between 47*-51*.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Observed hand sink blocked.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer than 24 hours not date marked.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed cross contamination in walk in cooler and reach in cooler.
- Foods are cooled using appropriate methods
Observation: Foods are not cooled using appropriate methods.
- Duties of PIC
Observation: Observed violations that are repeat violations from previous inspections.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed cross contamination in walk in cooler and reach in cooler.
- Food storage containers identified with common name of food
Observation: Observed working food containers not labeled with the common name of the food.
|
02/12/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
11/20/2013 | Routine |
- Sanitizers
Observed bleach sanitizer below 50-100ppm. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed various potentially hazardous food items held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected at time of inspection
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Multiuse food contact surfaces are constructed of safe materials
Observed food being stored in grocery bags.
- Outer openings are protected
Observed gap under exterior door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw beef stored above ready to eat chicken in kitchen cooler.
|
11/04/2013 | Routine |
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