- Food is properly identified and monitored
Observation: The items on the line were not time marked.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Canadian bacon was 125 degrees F on the hot holding line.
- Multiuse food contact surfaces are cleanable
Observation: Several plastic dishes in the back were damaged and were not cleanable.
- Air drying of equipment and utensils
Observation: Several dishes were not being air dried in the back room.
- When to wash
Observation: Several employees were going from one task to another without washing their hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: One cold hold unit did not have a thermometer placed in it.
- Sanitizers
Observation: The sanitizer was 0 ppm.
- Food temperature measuring devices are provided and readily accessible
Observation: One fridge up front had a damaged thermometer placed in it.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops in the back service room.
- Protecting food from environmental contamination
Observation: There was not a cover on the ice holding up front.
|
02/16/2016 | Regular |
| No violation noted during this evaluation. | 02/06/2016 | Other |
| No violation noted during this evaluation. | 03/16/2015 | Follow Up LOC |
- 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: Several small fridge units did not have a thermometer placed inside of them.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for cleaning up vomit and diarrhea.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The blower units in several small fridge units and the inside the orange juice dispenser was not clean to sight.
- Separation from food, equipment, utensils, linens, and single service
Observation: A container of windex was being stored above the hand sink. The prep cook placed the windex container below the prep area on the floor with the other chemicals.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were exceeding the cup dispenser unit behind the cashier counter.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Food is properly identified and monitored
Observation: When I first entered the prep area cheese, lettuce, and tomatoes were not time marked. The cook corrected the issue by placing the time mark sheet up on the wall and turning the clock hands to the correct time the product is in need to be pulled.
- Bare hand contact with ready to eat foods
Observation: The meat cook was pushing already cooked product off on to a plate with her bare hands.
- Storage and maintenance of wet and dry wiping cloths
Observation: A wiping cloth was being used to wipe a thermometer then was being placed onto a counter top by their meat cooking area.
|
01/22/2015 | Regular |
| No violation noted during this evaluation. | 10/10/2014 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food containers were not clean to sight by the 3 hole sink area.
- Food employees hair is effectively restrained
Observation: Managers bangs were not restrained while prepping food.
- Foods are cooled using appropriate methods
Observation: Containers with tomatoes and lettuce were cooling with sealed plastic wrapped containers.
- 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: Lettuce and tomatoes 50-55 degrees F in the side cold hold unit.
- Food temperature measuring devices are provided and readily accessible
Observation: There was not a thermometer in the fridge unit by the fryer units.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks in the back area were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths on the prep line were not being placed back into sanitizer.
|
04/07/2014 | Routine |
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