| No violation noted during this evaluation. | 05/26/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: no posted procedure for clean-up
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: need certificate posted.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: need employee reporting agreement signed by all employees and kept on file. employee not aware
- Other liquid waste and rain water
Observation: Mop water needs to be dumped down toilet or mop sink needs to be installed.
|
05/18/2015 | Regular |
| No violation noted during this evaluation. | 08/08/2014 | Follow Up LOC |
- 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: food in prep table was upper 40's. Prep table was shut off and is not to be used until repaired properly to maintain 41 degrees or below. Cannot be used until we are contacted.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Ice system for fountian pop was closed because of lack of cleaning. Ice machine needs cleaned ASAP. Hanging shelf over sink needs cleaned.
|
07/15/2014 | Illness Complaint |
| No violation noted during this evaluation. | 05/22/2014 | Illness Complaint |
- Identifying information-original container
Observation: chemicals not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:
- Duties of PIC
Observation: PIC does not have knowledge.
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation:no drainboard
- 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: cannot use fryer till hood is installed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Purchased
- Storage and maintenance of wet and dry wiping cloths
Observation: store wiping clothes in buckets.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: use proper method
- Food temperature measuring devices are provided and readily accessible
Observation: buy thermometers
- 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: prep table and walk-in above temp
- Outer openings are protected
Observation: door wide open. wasps in building.
|
05/07/2014 | Routine |
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
countertop bypizza machine not food grade
- Light bulbs, protective shielding
walls need paint and trim needs finished, floor needs some tiles repaired over kitchen lights. replace tiles
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
clean ceiling in walk-in
- Cleanability of floors, walls, and ceilings
walls need paint and trim needs finished, floor needs some tiles repaired over kitchen lights. replace tiles
- 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
- Test kit provided and used to measure sanitizing solution concentration
|
05/21/2013 | Routine |
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