- 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: The intake vents were dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The unit was removed and cleaned prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several common towels were setting on the counter tops after they were used.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks in the walk in, shelves, and carts used to move food were not clean to sight.
- Protecting food from environmental contamination
Observation: The scoops did not have handles in the spice containers. The units were removed prior to me leaving the facility.
- 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. The facility did send one person in October and she failed the exam.
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12/07/2015 | Regular |
| No violation noted during this evaluation. | 07/28/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and drinking glasses were not clean to sight. The can opener and glasses were washed prior to me leaving.
- Food storage containers identified with common name of food
Observation: Water spray bottles were not labeled in the prep area. The bottles were labeled when I was doing the inspection.
- Air drying of equipment and utensils
Observation: The containers holding the spatulas had water left in them. The units shall be air dried prior to placing spatulas in them.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up document and the owner stated he would copy it and place it into protocols.
- 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: The fryer hood was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The proofer, insides of fridge units, wire racks, and carts were not clean to sight.
- 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. I will recheck this during my visit in the fall.
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05/26/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, tops of machines, and the walk in cooler floor was not clean to sight.
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12/04/2014 | Regular |
- Air drying of equipment and utensils
Observation: Several dishes in storage were wet to sight.
- Mechanical ventilation
Observation: The vent intake units were not clean to sight.
- Food storage containers identified with common name of food
Observation: A water bottle was in the frying area without being labeled.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: Glass cleaner was being stored above plates.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks by the fryer units and the microwave units were not clean to sight.
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03/10/2014 | Routine |
| No violation noted during this evaluation. | 01/02/2014 | Physical Recheck |
- Air drying of equipment and utensils
Dishes were not air dried prior to being placed in storage.
- Sanitization of food contact surfaces - before use and after cleaning
The pressure to the unit was 8 lbs/square inch. The dish that was sent through did not reach a surface temperature of 160 degrees F.
- Food storage containers identified with common name of food
Shaker containers in the prep area were not identified with their food inside (Labeled).
- Hand drying provided
One paper towel dispenser was supplied with paper towels.
- Linens- cleaning and storage
Dish racks were being stored on the floor in the dish washing room.
- Handwashing signage
- Mechanical warewashing equipment, sanitization pressure
The pressure to the unit was 8 lbs/square inch. The dish that was sent through did not reach a surface temperature of 160 degrees F.
- Food employees hair is effectively restrained
Several managers on line were not wearing hair restaints while prepping food.
- When to wash
A couple of employees did not wash their hands prior to placing gloves on.
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12/12/2013 | Routine |
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