| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Light covers, microwave units, and other non food contact surfaces were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Deli turkey was not dated in the walk in cooler unit.
- Food storage containers identified with common name of food
Observation: Food storage containers were not labeled in the walk in cooler unit.
- Common name-working containers
Observation: Several chemicals were not labeled.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above some utensils and containers. Items were moved.
- Handwashing aides and devices, use restrictions
Observation:Buns were being stored over the hand sink. The bun rack was moved.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were laying on counter tops after each use.
- Eating, drinking, or using tobacco
Observation:Drinks were uncovered in the prep area. The units were discarded.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer to temp small masses with.
- Sanitizers
Observation: Bleach water was 200 ppm. The unit was remixed to 100 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The ice machine and can opener was not clean to sight. Several prep areas were not clean to sight.
|
12/10/2015 | Regular |
| No violation noted during this evaluation. | 04/23/2015 | Follow Up LOC |
- Sanitizers
Observation: Bleach water was 200 ppm. The water was diluted and was 100 ppm when I left the facility.
- Food storage containers identified with common name of food
Observation: Spray bottles and a couple other storage containers were not labeled in the prep area.
- When to wash
Observation: The cook through old gloves away and was in the process of just placing new gloves on. I reminded him to wash his hands first then place gloves on.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I handed out a noro clean up plan and the person in charge stated he would copy it and place it into protocol.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cut ham did not have dates on them in the walk in cooler unit. The person in charge dated all units.
- 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 screens in the walk in cooler were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted. The facility posted this inspection.
- 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: Sausages were 98-115 degrees on hot hold. The units either have to be 135 degrees or above or cooled to 41 degrees once cooked. The items can also have a time mark placed on them of 4 hours.
- 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: Tomatoes that were just cut were 48-50 degrees F. The items shall be 41 degrees F or below prior to placing them on cold hold table.
- Food employees hair is effectively restrained
Observation: One employee did not have a hair restraint while cooking pancakes.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test bleach water with.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:The facility does not have a certified food protection manager on site. The person in charge stated they are signed up for a course in serve safe in May. I will check this one the next time I inspect in the fall.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on counter tops after each use.
- Eating, drinking, or using tobacco
Observation: An employee had an open container in the food prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards had deep groves and were considered unclean to sight. Continue updating the cutting boards in the facility and resurfacing others. The ice machine was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks in the walk in cooler units, waffle areas, mixer area, light covers, microwave units, and freezer bottoms were not clean to sight.
- Physical facilities maintained in good repair
Observation: The ice machine gaskets were damaged.
|
04/06/2015 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The fridge unit under the prep table did not have a thermometer in it.
- Outer openings are protected
Observation: The back door was being left open.
- 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: The walk in cooler and the ham on the food prep table was 45 degrees F.
- Insect control devices are properly designed and installed
Observation: Raid that is not commercial grade is inadequate sanitizer.
- Sanitizers
Observation: The bleach water was 200 ppm. The sanitizer was dumped and remixed to 50 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer units light covers, fridge door handles were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were not being placed back into sanitizer after each use.
- Food employees hair is effectively restrained
Observation: Cook was not wearing a hair restraint.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Big roasts were not date marked in the walk in fridge unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
|
12/03/2014 | Regular |
| No violation noted during this evaluation. | 06/19/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for cleaning up diarrhea and vomiting.
- Indoor and outdoor surfaces
Observation: Duct tape on door handles to the fridge units is not allowed. Fix the units or replace them. Duct tape is not cleanable. Gaskets to the ice machine is damaged and shall be fixed.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Eggs were 60 degrees in the walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Behind the upright coolers, meat shelves, around lights, carts, and all other shelves were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener, ice machine, waffle machine, hot hold containers, mixer unit, and counter tops in the prep area were not clean to sight.
- Plumbing system maintained in good repair
Observation: The plumbing to the hand sink by the prep area was damaged and draining into a bucket. The cooks shall use this sink to wash hands at.
- Handwashing cleanser, availability
Observation: The hand sink by the prep area was not available for use. Boxes stored on it and the plumbing was damaged causing it to leak water into a bucket.
- Cleaning procedure
Observation: The prep cook was wiping his hands on his apron and not washing them. He shall go to the hand sink and wash his hands.
- 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: The products in the walk in cooler (beef, cheese, tomatoes)were operating at 45 degrees F.
- Identifying information-original container
Observation: One chemical bottle was not labeled in the prep area.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled. Several containers did not have labels placed on them.
- Protecting food from environmental contamination
Observation: Food was being stored on the floor in the prep area and walk in cooler/freezer units.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Reminder statement
Observation: The menus do not have astrics placed by them for which the consumer advisory pertains to.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Large chubs of hamburger were being placed into five gallon buckets to thaw.
|
06/03/2014 | Routine |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Sausage being brought out prior to cooking shall be time marked. If the product is going to be held by the oven at 66 degrees F it shall have a four hour time mark placed on it.
- Disclosure of menu items offered or served raw or undercooked
- Plumbing system repaired according to law
The prep hand sink plumbing was leaking.
- equipment food contact surfaces and utensils clean to sight and touch.
Racks, shelves, light covers, pipes above the prep area were not clean to sight. Shall clean areas around the prep area. Lots of grease. Common towels were being left out of the sanitizer solution.
- Roasts held at a temperature of 130°F or above
The walk in cooler was operating at 44 degrees F. Several products were 43-44 degrees F (cheese, ham, turkey).
- Linens- cleaning and storage
Scoop handles were laying in the flour and sugar. Handles shall be stored up out of the product. Dish racks were setting on the floor in the dish washing area.
- Poisonous or toxic materials used and applied
Bleach water was 200 ppm. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
|
12/13/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
|
07/15/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The thermometers in the walk in cooler were inaccurate and shall be replaced.
- Disclosure of menu items offered or served raw or undercooked
A consumer advisory was not posted and the menu did not have an astrice by the items it pertains to.
- Duties of PIC
The facility did understand the sick policy but have yet to sign the policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were laying on counter tops after each use. Shelves were damaged and falling apart. Need to fix the shelves. The sides of the shelves and non food contact units had lots of food on the them and needs to be cleaned. The insides of the microwave units were loaded with food and grease. --The cutting blocks on site are in bad shape and shall be resurfaced or replaced. All food contact surfaces in the facility were loaded with grease and curmbs. Need to clean. Tongs and utensils were not being cleaned every four hours. Several dishes were noted to be filthy.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli ham and turkey were not date marked in the walk in cooler.
- Food employees hair is effectively restrained
The main cook was not wearing a hair restraint.
- Material characteristics of non-food contact surfaces
Wiping cloths were laying on counter tops after each use. Shelves were damaged and falling apart. Need to fix the shelves. The sides of the shelves and non food contact units had lots of food on the them and needs to be cleaned. The insides of the microwave units were loaded with food and grease.
- Roasts held at a temperature of 130°F or above
Gyro meat was 117 degrees F. The precooked product needs to maintain 135 degrees F or above on hot hold. --The walk in cooler was running 42-43 degrees F. The pork-42.9 degrees F, ham-43.8 degrees F, cheese-43 degrees F. All products are requried to maintain 41 degrees F or below.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were laying on counter tops after each use. Shelves were damaged and falling apart. Need to fix the shelves. The sides of the shelves and non food contact units had lots of food on the them and needs to be cleaned. The insides of the microwave units were loaded with food and grease.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
The new dishwasher did not have an alarm on the unit to indicate for sanitizer and detergents
- Using a handwashing sink- operation and maintenance
The hand wash sink by the fryer area was hooked up to a garden hose to clean the unit.
- Cutting surfaces maintained
The cutting blocks on site are in bad shape and shall be resurfaced or replaced. All food contact surfaces in the facility were loaded with grease and curmbs. Need to clean. Tongs and utensils were not being cleaned every four hours. Several dishes were noted to be filthy.
- Cleaning frequency of food contact surfaces (PHF/TCS)
The cutting blocks on site are in bad shape and shall be resurfaced or replaced. All food contact surfaces in the facility were loaded with grease and curmbs. Need to clean. Tongs and utensils were not being cleaned every four hours. Several dishes were noted to be filthy.
- 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
Roast was 45-47 degrees F. The product was cooling at about 6 am and I temped the prouct at 1:30 pm. The product exceeded the 6 hour limit to cool. Use the freezer unit and let the product set there until the product reaches 41 degrees F.
- Compliance with submitted HACCP plans and approved variance procedures
If egg flats are left out of refrideration and are on the counter tops they need to have a time mark placed on them. If time is going to be used a written policy needs to be created.
|
05/13/2013 | Routine |
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