| No violation noted during this evaluation. | 10/15/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: Has bodily clean up kit but no any written procedure for responding to vomiting and diarrheal events. Example given during inspection. Write procedure for establishment and send by date.
- Food storage containers identified with common name of food
Observation: Several working containers such as sugar, frosting etc. have no label on the shelf in the kitchen. All food items taken from original packages shall be identified with the common name of the food. Corrected on site with the marker.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: All hand-sinks in both restrooms reached only 81 degrees. Every hand sink must be provided water 100 degrees. Repair as needed or adjust the hot water.
- Handwashing signage
Observation: In men restroom do not have sign when food employees must wash their hands. ALL handwashing sinks used by food employees. Must have a sign posted when to wah thie hands. Corrected on site.
- License required to operate a food establishment
Observation: The current license is posted on a board behind the counter, but not visible for consumers to view. Move the license in a conspicuous place for consumers to view.
- Food temperature measuring devices are provided and readily accessible
Observation: All coolers have thermometer except the Yogurt-"F'real" cooler. Cooler must have thermometer to maintain foods at 41 degrees or less. Provide a thermometer in the reach-in cooler.
- Food is properly labeled
Observation: The ice bangs did not have store identification number labeled. Must provide store label for ice bag withe the facility for consumers to easily identified the distribute location. This is repeat violation.
- Equipment location, installation, repair, and adjustment
Observation: F'real cooler freezer door is repaired by duct tape. Duct tape is not a smooth and cleanable surface. All equipment must be maintained according to manufacturer requires. Repair.
- Food properly labeled with major food allergens
Observation: Cookies and donuts have no labels with ingredient information for sale in a pastry case. Must have the name of the food source for each major food allergen contained in the food. Put the warning sign or ingredient list information on the case.
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09/25/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup underneath large equipment in kitchen. Clean as needed. Repeat violation
- Food is properly labeled
Observation: Some bagged ice didn't have store identification number label. Must provide a store label for ice bagged within the facility for consumers to easily identify the distributor and location.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Pop nozzles have visible moisture buildup. Clean more frequently to prevent contamination.
- Drying mops
Observation: Used mop was stored in top mop basket. Muse provide a hook for mop or drape over bucket to allow to air dry in between uses. REPEAT VIOLATION
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10/20/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
|
11/04/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
11/04/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Over all have good date marking. 1) Cooked eggs in walk-in cooler 2) A box of corn dogs in kitchen line cooler were not date marked. Must date mark all otentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Handwashing signage
Didn't post hand washing signs near by hand sink at the following areas: 1) kitchen 2) ice machine room. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Roasts held at a temperature of 130°F or above
Items in the small kitchen line cooler were temped at 52.2*F. Cooler temperature was 47.7*F. Cooler was out of temperature. Call for service. Food must be discarded. May not use cooler until approval has been given through health department.
- Linens- cleaning and storage
1) Observed some food debris inside of reach-in freezer in kitchen. Must clean more frequently to prevent contamination. 2) Several boxes of single service items were stored on the floor in the kitchen. All single service & use items must be stored 6" off the floor.
- Using a handwashing sink- operation and maintenance
Hand sink near large ice machine was blocked by containers. Must keep sink easily accessible for use. REPEAT VIOLATION.
- Drying mops
1) Food buildup under large equipment in kitchen area. Must clean as needed. REPEAT VIOLATION. 2) Used mop was stored in mop container with water. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Food buildup under large equipment in kitchen area. Must clean as needed. REPEAT VIOLATION. 2) Used mop was stored in mop container with water. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed some food debris inside of reach-in freezer in kitchen. Must clean more frequently to prevent contamination. 2) Several boxes of single service items were stored on the floor in the kitchen. All single service & use items must be stored 6" off the floor.
|
10/30/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Food buildup under large equipment in kitchen area. Must clean as needed. REPEAT VIOLATION. 2) Used mop was stored in mop container with water. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Roasts held at a temperature of 130°F or above
Items in the small kitchen line cooler were temped at 52.2*F. Cooler temperature was 47.7*F. Cooler was out of temperature. Call for service. Food must be discarded. May not use cooler until approval has been given through health department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Over all have good date marking. 1) Cooked eggs in walk-in cooler 2) A box of corn dogs in kitchen line cooler were not date marked. Must date mark all otentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed some food debris inside of reach-in freezer in kitchen. Must clean more frequently to prevent contamination. 2) Several boxes of single service items were stored on the floor in the kitchen. All single service & use items must be stored 6" off the floor.
- Handwashing signage
Didn't post hand washing signs near by hand sink at the following areas: 1) kitchen 2) ice machine room. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Linens- cleaning and storage
1) Observed some food debris inside of reach-in freezer in kitchen. Must clean more frequently to prevent contamination. 2) Several boxes of single service items were stored on the floor in the kitchen. All single service & use items must be stored 6" off the floor.
- Using a handwashing sink- operation and maintenance
Hand sink near large ice machine was blocked by containers. Must keep sink easily accessible for use. REPEAT VIOLATION.
- Drying mops
1) Food buildup under large equipment in kitchen area. Must clean as needed. REPEAT VIOLATION. 2) Used mop was stored in mop container with water. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
|
10/30/2013 | Routine |
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