| No violation noted during this evaluation. | 12/28/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in the cupboards not clean.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine is not sanitizing.
- Prohibiting animals
Observation: Dog food and water bowls in the kitchen. No effective partitioning and self-latching doors at the kitchen entrances.
|
12/07/2015 | Regular |
| No violation noted during this evaluation. | 03/20/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not a procedure to clean-up vomit and diarrhea.
|
02/23/2015 | Regular |
| No violation noted during this evaluation. | 09/19/2014 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Observed counter tops in poor repair.
- Multiuse food contact surfaces are cleanable
Observation: Observed the cutting boards in poor condition and not cleanable.
- Using pasteurized eggs in recipes if eggs are to be undercooked
or are combined: cooked to order and immediately served
- Equipment and utensils-durability and strength
Observation: Observed the flour container in poor repair.
- Poisonous or toxic materials used and applied
Observation: Observed the non-food contact surfaces being cleaned with unapproved chemicals.
- Storage of clean linens, single-service, and single use articles
Observation: Observed gloves stored under the soap dispenser next to the hand sink. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed no tip sensitive thermometers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (cupboards) with debris.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
- Protecting food from environmental contamination
Observation: Observed foods in the fridge and counter top not covered or protected from contamination.
|
09/08/2014 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not dispensing chemical sanitizer. The facility set up a sink with chemical sanitizer to sanitize the dishes. The dish machine repair man was called and is going to service the machine 2-17-2014.
- Storage of clean equipment and utensils
Observation: The dish machine racks were being stored on the floor.
|
02/13/2014 | Routine |
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
12/06/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The thermometer in the fridge unit was inaccurate.
- Sanitization of food contact surfaces - before use and after cleaning
The dish machine tested out at 0 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.
The person in charge did not know where the sick policy was or what the 5 food borne illness symptoms were and what the 5 food borne illnesses were.
|
11/20/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers.
|
04/25/2013 | Routine |
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