| No violation noted during this evaluation. | 06/12/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Working food container not labeled with the common name of the food. Container was labeled during inspection. Corrected.
- 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: Ventilations system above fryers not clean.
- Outer openings are protected
Observation: Screen door with light coming through the bottom of the door.
- Established procedures for responding to vomiting and diarrheal events
Observation: PIC in charge not able to provide procedures for clean up vomiting and diarrhea.
- Storage of clean equipment and utensils
Observation: Forks stored with handles inside container. Forks were stored with handles outside container during container. Corrected.
- Physical facilities maintained in good repair
Observation: Walls not smooth and easily cleanable and in disrepair.
- Cleanability of floors, walls, and ceilings
Observation: Flooring not maintained in good repair.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed gravy held longer than 24 hours not date marked. Gravy was date marked during inspection. Corrected.
|
05/26/2015 | Regular |
| No violation noted during this evaluation. | 06/30/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods taken out of their original container and held longer than 24 hours not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above onions in walk in cooler. Chicken was moved. Corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in ventilation system.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Observed hot water dish machine temperature gauge not go above 130*.
- 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: Observed items on cold hold buffet temped between 45*-50*.
- Mechanical warewashing equipment, sanitization pressure
Observation: Observed flow meter of hot water dish machine not move during sanitization cycle.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat food. Food was discarded. Corrected.
- Physical facilities maintained in good repair
Observation: Observed ceiling and base boards not maintained in good repair.
- Posting inspection reports
Observation: Observed most recent inspection report not posted where the public can view it.
- When to wash
Observation: Observed food employees not wash hands before food preparation.
- 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: Observed chicken on hot hold temped at 130*. Chicken was voluntarily discarded. Corrected.
- Package integrity
Observation: Observed dented can. Can was voluntarily discarded. Corrected.
|
03/24/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
|
07/23/2013 | Routine |
- In-use utensils, between-use storage
Observed reach in cooler not clean to sight or touch. Reach in cooler was cleaned duering inspection. Corrected at time of inspection. Observed handle of utensil stored in food.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up ventilation systems in fryer area and oven area.
- Cleanability of floors, walls, and ceilings
Observed walls in food prep and warewashing area not smooth and easily cleanable.
- Posting of a valid license
Observed most recent inspection report not posted where the public can view it. Observed out of date license posted.
- Bare hand contact with ready to eat foods
Observed employee handling ready to eat foods with bare hands. Employee was educated on glove use with ready to eat foods.
- Roasts held at a temperature of 130°F or above
Observed pizza and breadsticks on the buffet temped at 116*-120*, PIzza and breadsticks were voluntarily discarded. Corrected at time of inspection
- Cleaning procedure
Observed employee washing hands in the sanitizer bucket after handling money and before prepping food. I discussed with employee proper hand washing cleaning procedures.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed walls and ceilings not clean to sight or touch. Observed ceiling in back storage area with possible water damage. --Observed reach in cooler not clean to sight or touch. Reach in cooler was cleaned duering inspection. Corrected at time of inspection. Observed handle of utensil stored in food.
- Sanitizers
Observed quat sanitizer bucket below required concentration of 200ppm. Sanitizer bucket was emptied and re-filled. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in the reach in cooler.
|
07/01/2013 | Routine |
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