| No violation noted during this evaluation. | 05/27/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods (rolls).
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger above ready to eat foods in the walk-in cooler. Corrected by removing the hamburger from the walk-in. Raw bacon stored above ready to eat foods in the make table. Corrected by placing the raw bacon below the ready to eat foods.
- 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: Fridges without thermometers.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed a common towel in-use not stored in sanitizer solution.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours without date marking. Corrected.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- 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: All potentially hazardous foods in the walk-in cooler above required temp at 48 to 50 degrees. Potentially hazardous foods in the make-table above required temps at 48 to 56 degrees. All potentially hazardous foods were voluntarily discarded. The repair man came and fixed the walk-in cooler and the make table.
|
05/06/2015 | Regular |
| No violation noted during this evaluation. | 02/11/2015 | Follow Up LOC |
- Reminder statement
Observation: Eggs cooked to order without Consumer Advisory.
- Disclosure of menu items offered or served raw or undercooked
Observation: Eggs cooked to order are not identified in the menu with an asterisk.
|
01/22/2015 | Physical Recheck |
- Food employees hair is effectively restrained
Observation: Observed the employees not using hair restraints.
- Multiuse food contact surfaces are cleanable
Observation: Observed cardboard used in the hot hold equipment. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (pizza oven and ice machine with build-up) not clean to sight or touch.
- Handwashing signage
Observation: Observed no hand wash signs at all hand sinks. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods in the coolers with no date marking.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw foods stored next to ready to eat foods in the walk-in cooler and the make-table.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels not stored in the sanitizer solution.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed there is no consumer advisory on the menu for the undercooked foods (eggs).
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces not clean (microwave, above the warewashing machine, and cupboards with foods splatter).
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat foods.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the facility is not using the test strips.
- Sanitizers
Observation: Observed the sanitizer in the warewashing machine is below requirements. Corrected.
- Storage or display of food in contact with water or ice
Observation: Observed foods stored directly on the floor (onions).
- Food storage containers identified with common name of food
Observation: Observed foods not labeled in the coolers.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Observed cold hold units with no thermometers.
|
09/11/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
handles to coolers and equipment with buildup
- Food temperature measuring devices are provided and readily accessible
tip sensitive thermometer required
|
11/18/2013 | Routine |
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