| No violation noted during this evaluation. | 12/03/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into santizer after each use.
- Protecting food from environmental contamination
Observation: Several scoops did not have handles on them.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight.
- Foods are cooled using appropriate methods
Observation: The walk in cooler was being used to cool several foods. The items were not being cooled to 41 degrees F. Use the freezer unit and your thermometer to guarantee the product getts to 41 degrees F.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several containers were not dated in the walk in cooler unit.
- 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: Several products on the cold hold line were 45 degrees. Some uncooked bacon was 60 degrees and discarded. Chicken in the cold hold unit was 48 degrees F.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled in the prep area.
- Multiuse food contact surfaces are cleanable
Observation: The ice scoop was damaged and was discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken was being stored above cheese sauce in the walk in cooler unit. The chicken was moved to the bottom shelf in the cooler unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight. The ice machine was not clean to sight.
- Food employees hair is effectively restrained
Observation: Prep cooks were not wearing hair restraints while prepping or serving food in the food prep area.
- Bare hand contact with ready to eat foods
Observation: The bar prep was cutting lemons with his bare hands. The units were discarded and the bar tender washed hands and placed gloves on to continue his work.
- Handwashing signage
Observation: The bar sink did not have a hand wash sign. I provided a hand wash sign to the PIC.
- Air drying of equipment and utensils
Observation: Several dishes in storage were not air dried prior to placing them in storage.
|
11/17/2015 | Regular |
- 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: The fridge unit was operating at 45-46 degrees F. The person in charge turned the unit down and the unit was temping at 41 degrees F.
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05/14/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves and microwave units were not clean to sight.
- Foods are cooled using appropriate methods
Observation: Shredded cheese was placed in a large container and sealed then placed in the walk in cooler. Try using the freezer or leaving the lid open so the items will cool down.
- 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: Rice above the hot hold food was 105 degrees F. The manager stated he was going to write a 4 hour time mark procedures and time mark the rice.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility states they have taken the national registry of food professionals but the current certificate is out of date.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked food in the walk in cooler was not date marked. The items shall have a 7 day date mark placed on them and be discarded after the 7th day if the item is not consumed.
- When to wash
Observation: There were employees who were going form task to task and did not wash there hands.
- Eating, drinking, or using tobacco
Observation: The drinking cups were not covered in the prep area.
- Demonstration of Knowledge
Observation: The person in charge could not remember food safety 101 requirements.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- 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: The cheese - 45 degrees F and shrimp at 50 degrees F. The shrimp was discarded and the cheese was just shredded and allowed to go back into the walk in cooler unit.
- 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: Vent screens were not clean to sight.
- Food employees hair is effectively restrained
Observation: The employees prepping food in the food prep area did not have hair restraints on.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes were not clean to sight under the counter tops. The cutting boards were not clean to sight in the prep area. Lots of the food prep area was not clean during inspection.
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the food during prep. Handles shall be stored up out of the food. Handles were popped up out of the food.
- Wiping cloths properly air dried
Observation: Wiping cloths were be left out on counter tops after each use.
|
04/29/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: A cook was using a cup with our a lid and a straw.
- 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: There was beef and chicken above the load limit in the prep fridge unit. The items were 45 degrees F. Items were only in the position for 15 minutes and was cooked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting board and microwave units were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves, counter shops,floors were not clean to sight.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Handwashing signage
Observation: The hand sink by the dish machine did not have a hand wash sign by it.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- 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: The vents above the grill were not clean to sight.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: The chicken in the prep table was laying on top of the beef. Scoops did not have handles on them.
|
11/25/2014 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: The can opener was clean to sight. Dishes in the back room by the rice were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave unit was not clean to sight.
- When to wash
Observation: The washer went from the dish washing area to the prep area without washing his hands.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bags of beef were thawing in water by the dish washing area.
- Hand drying provided
Observation: Several hand sinks did not have hand towels placed at them.
- 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: The intake vents and the vents in the walk in cooler units were not clean to sight.
- Drying mops
Observation: Mops were setting in the mop sink when I entered the prep area.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The sanitizer unit on the mechanical dish machine were operating at 200 ++ ppm.
- Food storage containers identified with common name of food
Observation: The rice containers in back was not labeled.
- Storage of clean linens, single-service, and single use articles
Observation: Single service containers in the prep area were not in plastic sleeves or dispenser units.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- 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: The chest fridge by the oven unit did not have a thermometer placed in it.
|
03/25/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
12/06/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have any test strips to test bleach water. Several dishes in storage were not air dried prior to being placed in storage.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef was being stored above cheese in the walk in cooler unit.
- Food storage containers identified with common name of food
Several containers in the prep area were not labeled including chip, flour, and big spices containers.
- Food temperature measuring devices are provided and readily accessible
- Cleaning procedure
The prep cook was wiping his hands on a common towel while cutting veggies. The cook shall wash his hands with soap and water.
- Foods are cooled using appropriate methods
Prepped cheese and tomatoes in the cold hold unit were 44-45 degrees. The sandwich prep unit will not cool items down to 41 degrees once preppeed. Use the freezer or the walk in cooler unit to get items down to 41 degrees F.
- Food employees hair is effectively restrained
Employees were not wearing hair restraints when I first entered the prep area.
- Equipment and utensils-durability and strength
The tops of several containers, insides of containers,and can opener were not clean to sight. Scoops in the prep fridge did not have handles.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were being left out after each use and being placed back into santizer solution. The shelves, grease utensil container, and insides of microwave units were not clean to sight. --The tops of several containers, insides of containers,and can opener were not clean to sight. Scoops in the prep fridge did not have handles.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The walk in cooler vent screen was not clean to sight.
- Air drying of equipment and utensils
The facility did not have any test strips to test bleach water. Several dishes in storage were not air dried prior to being placed in storage.
- Eating, drinking, or using tobacco
One cup was not covered with a lid and a straw or a screw cap lid in the prep area.
- Warewashing sinks in establishments serving alcoholis beverages
The facility did not have any test strips to test bleach water. Several dishes in storage were not air dried prior to being placed in storage.
- Plumbing system repaired according to law
The plumbing under the prep sink was not in good condition.
- Storage and maintenance of wet and dry wiping cloths
Common towels were being left out after each use and being placed back into santizer solution. The shelves, grease utensil container, and insides of microwave units were not clean to sight.
|
11/18/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Preventing contamination when tasting
|
07/15/2013 | Routine |
- Plumbing system repaired according to law
The plumbing to the hand sink was not working. When the sink was turned on the water could not be shut off.
- Hand drying provided
Lids were being stored in the handsinks when I started the inspection. Several handsinks did not have soap and hand towels.
- Food storage containers identified with common name of food
Flour, chips, and sugar containers were not labeled during inspection.
- Drying mops
Mops were not hung afterr each use.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were out of sanitizer and laying on the counter tops. A couple of microwave units were filthy. --Cups without handles were being used as scoops in the salsa. Several dishes were filthy under the prep line. The cutting boards had deep groves and were considered uncleanable. Shall replace or resurface. The ice machine was loaded with mold. Shall clean.
- Storage and maintenance of wet and dry wiping cloths
Common towels were out of sanitizer and laying on the counter tops. A couple of microwave units were filthy.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The probe thermometer was damaged and inaccurate. A couple of sandwhich machines did not have thermometers in them. The facility did not have a thin tipped thermometer.
- Equipment and utensils-durability and strength
Cups without handles were being used as scoops in the salsa. Several dishes were filthy under the prep line. The cutting boards had deep groves and were considered uncleanable. Shall replace or resurface. The ice machine was loaded with mold. Shall clean.
- Food employees hair is effectively restrained
The cooks were not wearing hair restraints while prepping and serving food.
- Using a handwashing sink- operation and maintenance
Lids were being stored in the handsinks when I started the inspection. Several handsinks did not have soap and hand towels.
- Roasts held at a temperature of 130°F or above
Cheese and tomatoes were 42.5-43.5 degrees F. The items need to be 41 degrees F prior to placing them into the fridge unit.
- Handwashing cleanser, availability
Lids were being stored in the handsinks when I started the inspection. Several handsinks did not have soap and hand towels.
- Eating, drinking, or using tobacco
Drinking cups were not covered with a lid and a sraw or a screw cap lid.
- Duties of PIC
The facility had a sick policy but the emploees have not signed off on the policy. The employees did not remember the 5 symptoms and 5 food borne illnesses. The cooks could not remember how hot to cook chicken and beef to. Reveiw the Food Service 101 handbook.
- Food temperature measuring devices are provided and readily accessible
The probe thermometer was damaged and inaccurate. A couple of sandwhich machines did not have thermometers in them. The facility did not have a thin tipped thermometer.
- Food storage - preventing contamination from the premises
Food in the walk in cooler was setting on the flour.
|
05/06/2013 | Routine |
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