| No violation noted during this evaluation. | 12/29/2015 | Follow Up RCP |
- Bare hand contact with ready to eat foods
Observation: Employees were not wearing gloves to prep sandwiches. I discussed the issue with the employees and am going to have them do a corrective action plan.
|
12/17/2015 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation: The ice scoop handles were laying in the ice in the bar area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan in place. I provided them with a noro clean up procedure and they stated they would put it into protocol.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The PIC could not describe any symptom associated with the 5 food borne illnesses. The facility also did not have a sick policy in place.
- Sanitizers
Observation: Quat santizer was 0 ppm. A tablet was added to the mix and it was 200 ppm prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean non food contact surfaces up and down stairs.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Handwashing signage
Observation: The hand sink in the prep area did not have a hand wash sign placed by it. I provided a hand wash sign and the PIC placed it by the hand sink.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The faciliy does not have a certified food protection manager on site.
|
11/23/2015 | Regular |
- When to wash
Observation: Employees were not washing hands prior to placing gloves on.
- 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 the 5 food borne illness symptoms.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups behind the bar were not in plastic sleeves or in a dispenser unit.
|
10/22/2014 | Regular |
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
10/24/2013 | Routine |
- 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.
Person in charge did not have a sick policy and did not remember the 5 main food borne illnesses and 5 food borne illness symptoms.
- When to wash
The employees prepping sandwiches were not washing hands prior to placing gloves on.
- Eating, drinking, or using tobacco
Drinking cups were not covered with a lid and a straw or a screw cap lid in the prep area.
- Sanitization methods - hot water, chemical
The dishes were not allowed to set in the sanitizer for 60 seconds. The sanitizer on site requires utensils/dishes to set in the sanitizer for 60 seconds to sanitize the unit.
- Storage and maintenance of wet and dry wiping cloths
Common towels were placed on counter tops after each use. Common towels shall be placed back into santizer after each use. A cooler handle had tape on it. Tape is not allowed to fix equipment.
- Posting of a valid license
- Food employees hair is effectively restrained
The employees were not wearing hair restraints.
- Plumbing system repaired according to law
Plumbing to the hand sink was not adequate causing the sink to not run.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were placed on counter tops after each use. Common towels shall be placed back into santizer after each use. A cooler handle had tape on it. Tape is not allowed to fix equipment.
|
10/16/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
02/28/2013 | Routine |
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