| No violation noted during this evaluation. | 08/13/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee health reporting agreement records on site during inspection.
|
07/31/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned/sanitized by staff.
- Storage of clean linens, single-service, and single use articles
Observation: Single service products stored on the floor in upstairs store room.
|
07/15/2014 | Routine |
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
10/21/2013 | Regular |
- Food employees hair is effectively restrained
Observed food employees without facial hair restraints.
- Roasts held at a temperature of 130°F or above
Observed standing refrigeration unit next to dish machine had ambient air temperature of 50*F. Food employee removed all items to be stored in other refrigeration unit.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test strip to test concentration of quat sanitizer.
- Material characteristics of non-food contact surfaces
Observed towels lining interior of refrigeration unit shelf next to fryers.
- Designated areas for employees
use of designated areas by employees
- Sponges-use limitations
Observed sponges used at ware washing area. Observed spoon handle in contact with food product at sandwhich refrigeration prep surfaces. Observed knives stored in sanitizer in between use.
- In-use utensils, between-use storage
Observed sponges used at ware washing area. Observed spoon handle in contact with food product at sandwhich refrigeration prep surfaces. Observed knives stored in sanitizer in between use.
- Sanitization methods - hot water, chemical
Observed sanitizer buckets did not have 200ppm quat sanitizer. Corrected at time of inspection.
|
10/15/2013 | Regular |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
|
08/27/2013 | Regular |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
08/26/2013 | Regular |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
08/22/2013 | Regular |
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