| No violation noted during this evaluation. | 01/13/2016 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Owner reports they continue to use bare hands to dip and frost donuts.
|
01/07/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 11/19/2015 | Follow Up LOC |
- Multiuse food contact surfaces are constructed of safe materials
Observation: Storing frosting in unapproved food container.
- Bare hand contact with ready to eat foods
Observation: Staff handling cooked bacon with bare hands. Staff discarded on site.
- Multiuse food contact surfaces are cleanable
Observation: Spatula is damaged. PIC discarded on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for clean up of vomiting and diarrhea.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in small fridge in service area and in fridge in kitchen.
- Common name-working containers
Observation: Totes storing frosting are not labeled with common name.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips provided for bleach sanitizing solution.
- Food employees hair is effectively restrained
Observation: Staff not using hair restraints during food service.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- In-use utensils, between-use storage
Observation: Ice scoop handle stored in contact with ice.
- Hand drying provided
Observation: No hand towels provided at hand sink in kitchen.
- Eating, drinking, or using tobacco
Observation: Staff has personal food items stored with store product. Staff will move items to separate area.
- Restriction-presence and use
Observation: Raid stored in kitchen.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM on site. Owner reports that she is attending class on December 2015.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine is visibly soiled.
|
11/10/2015 | Regular |
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: The soup was not reheated to 165 degrees in a microwave or an oven prior to placing it into a crock pot.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The facility was not using a third hole to sanitize dishes.
- 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 vent hood was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean around donut machine and back prep area.
- Hand drying provided
Observation: The hand sink did not have hand towels provided by it.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometers were not present in the fridge units by the cash register.
- 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 have a sick policy on hand. The person in charge did not remember the 5 food borne illnesses and the 5 main food borne illness symptoms.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers by the cash register were not being stored in plastic sleeves or dispenser units.
|
12/03/2014 | Regular |
| No violation noted during this evaluation. | 12/26/2013 | Physical Recheck |
- Handwashing cleanser, availability
- Linens- cleaning and storage
Single use containers were not in protection.
- Smoke free air act
Front entryway no smoking signs were not posted.
- Handwashing signage
- Food storage containers identified with common name of food
The flour container in the back was not labeled.
- Bare hand contact with ready to eat foods
Employees were handling donuts with their bare hands.
- When to wash
Employees placed gloves on without washing their hands.
- Hand drying provided
- equipment food contact surfaces and utensils clean to sight and touch.
Dust noted on shelves/outside of containers. Shall clean.
- Cleanability of floors, walls, and ceilings
Back wall is not cleanable. Shall place fiber board/or other material over brick wall to make it cleanbable.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/06/2013 | Routine |
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