| No violation noted during this evaluation. | 02/05/2016 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: The reach-in refrigerator under prep line has no thermometer inside.
- Light intensity
Observation: Light bulb is broken in a "Club" reach-in prep cooler.
- Food storage - preventing contamination from the premises
Observation: The boxes of food (wing chicken) in the walk-in freezer were being stored on the floor. Removed off the floor and corrected.
- Indoor and outdoor surfaces
Observation: Missing section of cove base under dish machine. This is a repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written established procedures for responding to vomiting and diarrheal events.Provided the forms, post it on the wall and corrected on site.
- Chemical sanitizer generating device is operated in accordance with manufacturers instructions and displays the EPA registration number on the device
Observation: No sanitizer solution in dish machine.Used chlorine test strips to check proper concentration of chlorine sanitizer 50-100ppm. Manager stated she called for service.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Packaged food with sauce such as Alfredo and Bean sauce, etc submerged in a large bucket with standing water for thawing, not running water.Explained the process how properly the frozen food PHF/TCS should be slacked and thawed. Corrected.
- 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: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign.
|
01/25/2016 | Regular |
- Protecting food from environmental contamination
Observation: Paper towel dispensers is located over the food prep sink prep side. Unable to dry hands without contaminating prepped peppers. Move paper towel dispenser.
- Cleanability of floors, walls, and ceilings
Observation: 1) Missing section of cove base under dish machine. Replace 2) Several ceiling tiles are soiled. New tiles are on order. Replace as needed.
- Posting inspection reports
Observation: Must post most recent inspection report in view of the public. Post this inspection.
- Plumbing
materials, design, construction and installation
- Hand and arm jewelry prohibition
Observation: Observed employees with wrist bands on wiping make table. When handling food the only jewelry allowed is a smooth band such as a wedding band. Removed during inspection. CORRECTED
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Containers of food in the reach-in make table were not dated. When prepped or opened potentially hazardous foods must be dated and than used or discarded within 7 days. CORRECTED
|
12/04/2014 | Regular |
- Food storage containers identified with common name of food
Shaker of cinn/sugar was not labeled. All working containers mustbe labeled with common name of product when removed from orginial container. Label shaker.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Hood has been painted black and is rusting through in spots. 2) Dust is hanging down in spots in hood. Due to color of hood it is difficult to see dust/debris build-up. Clean hood and finish with a light colored approved material that is easily cleanable. Contact CR Building Dept wi questions concerning approved materials.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Dried food debris on blade of can opener. Food contact surfaces must be clean to sight and touch. Clean can opener.
|
11/18/2013 | Routine |
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