- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified food protection manager on site.
- Where to wash
Observation: Staff is using sanitizer to wash hands. Owner spoke to staff in regards to proper hand washing.
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12/29/2015 | Regular |
| No violation noted during this evaluation. | 07/28/2015 | Follow Up LOC |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes at 50-100 ppm. The unit was primed and had adequate sanitizer.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Fridge units did not have a thermometer placed in them.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: The facility was reduce oxygen packaging precooked meats.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes and pop spickets were not clean to sight.
- Protecting food from environmental contamination
Observation: Food was setting on the floor in the walk in cooler unit.
- Disclosure of menu items offered or served raw or undercooked
Observation: The lunch menu did not have a consumer advisory disclosure or astriced items.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces through out the food prep area were not clean to sight.
- Eating, drinking, or using tobacco
Observation: The cook had a drinking cup that was uncovered. The cook went over and discarded the cup.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above a food contact surface. The items were moved and the food contact surface was was washed rinsed and sanitized.
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06/30/2015 | Regular |
- Physical facilities maintained in good repair
Observation:Wooden floors in rear storage area need attention
- Hand drying provided
Observation:Several handwash sinks did not have any hand drying available
- Food storage - preventing contamination from the premises
Observation:Food items stored on floor in walk in cooler
- Food storage containers identified with common name of food
Observation:Food packages and containers not labeled as to contents
- Disclosure of menu items offered or served raw or undercooked
Observation:Lunch menu does not have disclosure noted (asterisk/shamrock)
- Reminder statement
Observation:Lunch menu does not have reminder statement
|
12/02/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Regularly clean microwave, cooler interiors, handles, etc.
- 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:Grease accumulation and drippage visible on vent hood.
- Physical facilities maintained in good repair
Observation:Visible debris on floors in kitchen and walk in coolers. Food debris visible under equipment in kitchen. Repair floors in rear prep area. Flooring in warewash area must be repaired. Damaged steps between upper and lower kitchen prep areas.
- 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:Hot held foods 114*,99*
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemicals stored above paper towels and other single use items
- 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:Hot held soups not properly reheated
- Storage of clean linens, single-service, and single use articles
Observation:Single use cups, straws, bowls, stored in areas subject to splash and spillage
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06/06/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Reach in cooler
- Material characteristics of non-food contact surfaces
Backroom floor deteriorating and no longer smooth and easy to clean.
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10/24/2013 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Corrected at time of inspection
- Ice used as exterior coolant not used as a food
Corrected at time of inspection
- Common name-working containers
Label all containers Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Make table Fish 55* Items discarded Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Test kit provided and used to measure sanitizing solution concentration
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06/25/2013 | Routine |
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