- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site
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02/11/2016 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths are stored on counter and in three compartment sink.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Staff is unable to describe symptoms related to food borne illness.
- In-use utensils, between-use storage
Observation: Utensils are stored in contact with seafood salad.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: All staff are not using Form 1B.
- 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: Prep cooler holding chopped lettuce, sliced tomatoes and fresh salsa temped at 48 degrees. Staff moved items to cooler. Mashed potatoes, ground meat and rice were voluntarily discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef is stored above potatoes. Staff moved items to bottom shelf during inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in fridge in kitchen.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Facility does not have Certified Food Protection Manager on site
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked beans and spanish rice are temped at 93 degrees. Staff moved items to freezer.
- Demonstration of Knowledge
Observation: Staff was unable to describe proper cooking and cooling temperatures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Rice, meat, prepped vegetables are not date marked for keeping over 24 hours.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwaves and food storage containers are not clean to sight or touch.
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01/29/2016 | Regular |
| No violation noted during this evaluation. | 09/10/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site. Currently the manager stated he has taken the course but waiting for results. We will check the results in the winter inspection.
- Protecting food from environmental contamination
Observation: Several containers of food were being left out with being covered. Scoops did not have handles on them. Handles in some of the containers were laying in the food. A couple of the containers that were blue were not food grade containers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Spatulas were damaged and discarded.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled with the common name of the food.
- Dressing areas and lockers
Observation: purses were being placed on top of shelves were food can be stored. Designate a locker room area for purses.
- In-use utensils, between-use storage
Observation: Several food contact utensils were being stored with non food contact surface utensils.
- Handwashing signage
Observation: The hand sink did not did not have a hand wash sign posted by it.
- Drying mops
Observation: Mops were not hung after each use.
- Indoor and outdoor surfaces
Observation: The facility did not have base boards.
- 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: Cheese-46 degrees F, sausage and mac salad temped out at 55 degrees. The cheese and sausage were discarded and the mac salad was placed in the freezer unit to cool down to 41 degrees F.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried prior to placing them in storage.
- When to wash
Observation: The employees were not washing their hands during my inspection at anytime.
- 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 through out the facility. The facility shall be cleaned!!
- Demonstration of Knowledge
Observation: The PIC did not know basic food safety 101.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were stored on counter tops after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with one and they stated would copy it and place it into protocol.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Single use utensils were not in plastic sleeves or dispenser units. The single use forks and spoons were not facing one direction.
- Foods are cooled using appropriate methods
Observation: Employees were placing items in their sandwich fridge to cool. Use the freezer, ice, or cold wands to cool products with.
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08/21/2015 | Regular |
- Untreated eggs stored in 45°F ambient air temperature
Observation:Shell eggs not refrigerated, 68*, 71*. Eggs were destroyed
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Shelving in wire cage with visible food debris.
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01/28/2015 | Regular |
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