- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: PIC is required to be a certified food protection manager within 6 months of today's inspection.
- Food storage - preventing contamination from the premises
Observation: Working food containers not covered or protected from environmental contamination.
- 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: Shredded cheese stored on ice temped at 50*. Cheese was moved to cooler during inspection. Corrected.
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08/27/2015 | Physical Recheck |
- 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: Salsas and sauces in waitress station temped between 50-58*. Sauces and salsa were moved to walk in cooler during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked.
- In-use utensils, between-use storage
Observation: Spoons stored in container with handles inside container.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink being used to fill container and clean pan.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: PIC unable to determine if anyone has completed a certified food protection manager course.
- Light intensity
Observation: Light intensity in walk in cooler not enough to be able to see the entire cooler.
- Light bulbs, protective shielding
Observation: Light in walk in cooler not shielded or shatter proof.
- Food storage - preventing contamination from the premises
Observation: Various working food containers not covered or protected from environmental contamination.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cleaning procedure
Observation: Food employee not clean hands as required by code.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw poultry stored above eggs in walk in cooler. Eggs were moved during inspection. Corrected.
- Outer openings are protected
Observation: Back door with light coming through.
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large quantities.
- Demonstration of Knowledge
Observation: PIC unable to demonstrate knowledge as required by the food code.
- Bare hand contact with ready to eat foods
Observation: Employee handle chips with bare hands. Employee was instructed by Inspector to use tongs. Chips were voluntarily discarded during inspection. No gloves on premises. Employee went to purchase gloves during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwaves not clean to sight or touch.
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08/20/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Need designated area away from food for beverages of employees.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers required inside all cooler units.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths to be stored in solution of sanitizer.
- Outer openings are protected
Observation:Back door with gap at bottom, no weather strip.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Debris on bottom shelf of reach in cooler.
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01/20/2015 | Regular |
- Posting inspection reports
Observation:Current inspection reports to be posted
- Physical facilities maintained in good repair
Observation:Wall behind silverware to have protective covering in wait station
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers required in all coolers, walk ins
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02/11/2014 | Routine |
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