- Light intensity
Observation: The lights in the walk in cooler were not intense enough. The intensity was barely enough to see anywhere in the unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop spickets were not clean to sight. The units were not clean to sight. The units were cleaned prior to me leaving.
- When to wash
Observation: The cook went from the dish washer area to the prep area with out washing her hands. I discussed the importance of washing hands with the PIC. He agreed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out after each use.
- Physical facilities maintained in good repair
Observation: Baseboards were damaged in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Containers that were holding utensils were not clean to sight. The freezer floors were not clean to sight.
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09/17/2015 | Regular |
| No violation noted during this evaluation. | 08/10/2015 | Non Illness Complaint |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- 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: The one fridge unit did not have a thermometer in it. The person in charge did have a thermometer and placed it into the fridge unit prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards had deep grooves on them and were not cleanable. The owner stated he was going to take them and have them sanded down. He did have others he was going to use that were cleanable until the others were sanded down.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge has an expired serve safe certificate.
|
03/23/2015 | Regular |
| No violation noted during this evaluation. | 12/05/2014 | Follow Up LOC |
- Protecting food from environmental contamination
Observation: Food scoops were laying in the food. Cooked beef in the containers were being stored on the floor.
- Insect control devices are properly designed and installed
Observation: Raid was being used in the back but was not commercial grade.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. Several dishes in storage were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a document for cleaning up diarrhea and vomit.
- Demonstration of Knowledge
Observation: The person in charge did not know of the food safety 101 requirements, sick policy, and diarrhea/vomit clean up plan.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The thin probe thermometer was not working during inspection.
|
11/14/2014 | Regular |
- Plumbing system maintained in good repair
Observation: The plumbing to the two hole sink is leaking.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen chicken was just laying in water while thawing.
- Common name-working containers
Observation: The chemical spray bottles were not labeled.
- Toilet tissue available
Observation: The employee restroom did not have toilet tissue.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Chicken was not being reheated to 165 degrees F prior to placing the item on hot hold.
|
03/25/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was not clean to sight. Corrected at time of inspection
- Drying mops
|
11/25/2013 | Routine |
- Removing dead or trapped birds, insects, rodents, and other pests
|
08/02/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
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04/19/2013 | Routine |
- Eating, drinking, or using tobacco
Drinks in the prep area were not covered.
- Linens- cleaning and storage
Scoops did not have handles on them and were being used in spices and flour containers. The ice holding unit scoop handle was laying in the ice. Sanitizer buckets were being stored on the floor in the prep area.
- Food temperature measuring devices are provided and readily accessible
A thin tipped thermometer was not present during inspection.
- Food storage containers identified with common name of food
The shaker containers were not labeled during the inspection.
- 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.
The facility did not have a sick policy in place during inspection.
- Multiuse food contact surfaces are constructed of safe materials
Scoops did not have handles on them and were being used in spices and flour containers. The ice holding unit scoop handle was laying in the ice. Sanitizer buckets were being stored on the floor in the prep area.
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04/05/2013 | Routine |
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