- Sanitizers
Observation: The bleach water was 0 ppm. The unit was remixed to 100 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was sanitized prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue cleaning under equipment and other non food contact surfaces throughout the facility.
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01/19/2016 | Regular |
- Bare hand contact with ready to eat foods
Observation:An employee was prepping food without wearing gloves. The PIC stated she would take care of the issue.
- When to wash
Observation: An employee entered the facility after a break without washing their hands. The PIC addressed the situation.
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09/23/2015 | Non Illness Complaint |
- Bare hand contact with ready to eat foods
Observation: A prep cook was prepping food with her bare hands. The product was discarded and the individual was informed of the importance why washing hands and wearing gloves while prepping food is a requirement of the food code.
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02/06/2015 | Non Illness Complaint |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea and vomit clean up plan. I provided a diarrhea vomit clean up plan and the management stated they would create their own.
- When to wash
Observation: The cook placed blue gloves on for hamburger pucks then went to place another set of clear gloves on without washing their hands. The management discussed hand washing with the employee and the employee washed their hands.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fridge units in the prep area had some crumbs on the bottom of them. The rail by the coffee machines were not clean to sight.
- Prohibited storage areas for clean equipment and utensils
Observation: Several cups were exceeding the cup dispenser limit.
- Food employees hair is effectively restrained
Observation: Managers working on the line were not wearing hair restraints.
- 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: Half of the steak meat was 117 degrees F. The item was discarded and the bottom heater was turned up to make sure the product was 135 degrees.
- Protecting food from environmental contamination
Observation: The door to the ice machine is damaged and possibly contaminating the ice.
- Storage and maintenance of wet and dry wiping cloths
Observation: A couple of wiping cloths were being left out of santizer after each use.
- Food is properly identified and monitored
Observation: The cook time marked the tomatoes with a 5 hour time mark. She stated she made an error placing the times on the tomatoes and lettuce and then placed the correct time on them.
- Sanitizers
Observation: The common towel sanitizer level was zero ppm. The bucket of sanitizer was remixed and reached 50 ppm.
- 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.
Observation: The person in charge did not know the 5 food borne illnesses and where the sick policy was. I provided them another sick policy to incorporate in their policy and procedure packets.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The manager went over and cleaned the front panel of the ice machine prior to me leaving.
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01/27/2015 | Regular |
| No violation noted during this evaluation. | 10/22/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 10/06/2014 | Other |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Physical facilities maintained in good repair
Observation: The ice machine door was fitting tight.
- Air drying of equipment and utensils
Observation: Dishes were not air dried prior to placing them in storage.
- Storage of clean linens, single-service, and single use articles
Observation: Several cups were exceeding the cup dispenser limit in the front serving area.
- Handwashing signage
Observation: The front hand wash sink did not have a hand wash sign.
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03/31/2014 | Routine |
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