| No violation noted during this evaluation. | 03/05/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave with build up.
- Eating, drinking, or using tobacco
Observation: Open beverage containers in kitchen area. Beverages were dumped and removed during inspection. Corrected.
- Light bulbs, protective shielding
Observation: Light bulbs in walk in cooler with no cover and not shatter proof.
- 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: Ventilation system with build up.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for testing concentration of bleach sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on various surfaces, including coolers, flooring and storage shelves.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Insect build up on lights in kitchen area.
- When to wash
Observation: Employee not wash hands before food preparation. Employee was instructed to wash hands during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sour cream pie held longer than 24 hours not date marked. Pie was date marked during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed employee unable to let Inspector know how long potentially hazardous foods had been held.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No person that is a certified food protection manager.
|
02/16/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed baked potatoes not date marked. Potatoes were date marked during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw eggs stored above ready to eat foods in walk in cooler. Raw eggs were moved to a different section in the cooler. Corrected.
- Physical facilities maintained in good repair
Observation: Observed ceiling in back storage area in disrepair. Observed moisture build up along wall next to walk in freezer. Observed cracks along floor and wall junctures.
- 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: Observed desserts in dessert cooler temped at 50-52*. Cooler temperature was turned down. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored above raw fish in front reach in cooler. Chicken was moved to bottom shelf. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with a ready to eat food. Food was voluntarily discarded. Employee washed hands and put gloves on. Corrected.
- Single use glove use
Observation: Observed employee wearing gloves handle raw hamburger and a ready to eat food. The ready to eat food was discarded, employee removed gloves, washed hands and was educated on proper glove use. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer in reach in dessert cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed soup held longer than 7 days. Soup was voluntarily discarded. Corrected.
|
02/11/2014 | Routine |
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