- 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: Hoods system above cooking equipment and fun are dusty and can drips onto food or equipment. The ventilation equipment, including hoods should be cleaned regularly.
- Storage or display of food in contact with water or ice
Observation: The back chest- in freezer has excessive amount of ice build up. clean and sanitize as often as necessary to avoid build up and contamination with ice.
- Package integrity
Observation: Two dented cans stored on shelves. May not use any can that is dented on top, bottom, or side seals. Removed or discarded. Corrected on site.COS
- Utensils and pressure measuring devices maintained
Observation: A knife handle has damaged and no longer cleanable. Knife was discarded at time of inspection. All utensils need to be maintained in good condition. Corrected on site. COS>
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: No thermometer in the both reach in coolers. Must provide a thermometer in coolers to ensure adequate temp is maintained. This is repeat violation. Manager provided and put in coolers. Corrected at time of inspection.COS.
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA test strips expired during inspection. Must have test strips available to ensure proper concentration of chlorine sanitizer between 200-400 ppm.Manger provided the new one . Corrected on site. COS.
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07/10/2015 | Regular |
- Posting inspection reports
Observation: The most current inspection is posted but NOT VISIBLE to read or view due to the kitchen wall it is hung on. The manager moved the inspection where the consumers will be able to view. When you receive this inspection shall post this in the same place by the "pass thru" window. CORRECTED ON SITE. --Observation: The license is posted but not able to be read by consumers. The manager placed on the same wall with the inspection, by the "pass thru" window. CORRECTED ON SITE.
- Drying mops
Observation: One wet mop not drying properly. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The black microwave upper portion has some food build up. Shall clean as often as necessary to keep clean. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: Both of the house refrigerators do not have any temperature measuring devices. Provide a thermometer for each house refrigerator. REPEAT VIOLATION
- Equipment location, installation, repair, and adjustment
Observation: The four container bin holding two types of flour, sugar, and oatmeal in containers which are NOT NSF. The manager stated the food establishment shall either purchase NSF containers or leave ALL food items in the original packages and keep in the four bin container. --Observation: Some of the stoppers for the 3 tank sink don't hold water. The manager stated the food establishment uses the dish machine for equipment, utensils and all other needed equipment that is washed, rinsed and sanitized. In the event the dish machine is nonfunctional the food establishment would have to use the 3 tank sink. Replace which stoppers that are nonfunctional.
- Backflow protection
air gap, device standard, when required
- Sanitizers
Observation: Two spray bottles of Zap sanitizer (Quat) was over 200 ppm. Shall maintain this type of sanitizer at 200 ppm. The food establishment has a measuring spoon attached to the ZAP sanitizer, shall use the measuring spoon with enough water to maintain at 200 ppm. CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The food establishment does not have any quat sanitizer test strips available. Manager stated she will order some. Shall have quat test strips at all times to check the concentration of the quat (ZAP) sanitizer and maintain at 200 ppm.
- 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: Block of butter sitting on table covered from lunch to soften. Manager reports for 3 hours. Placed back into refrigerator. She stated taken out for only lunch and then placed back into refrigerator daily. MUST ASSURE THE BLOCK BUTTER IS NOT LEFT OUT MORE THAN 4 HOURS OR SHALL DISCARD ALL UNUSED BUTTER. CORRECTED ON SITE.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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03/26/2014 | Routine |
- Common name-working containers
Spray bottle of degreaser was not labeled. All working containers of chemicals must be dated with common name of product. Labeled during inspection. CORRECTED.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food temperature measuring devices are provided and readily accessible
Must provide thermometers for guest house refrigerators.
- Air drying of equipment and utensils
Dishes arebeing dried on a terry cloth towel. Towels are not smooth, cleanable, and nonabsorbent. May use bar matting to provide an air gap.
- Using a handwashing sink- operation and maintenance
Hand sinkin kitchen wasblocked by a cart at the beginning of inspection. Hand sinks must be available for hand washing at all times. Do not keep cart in front of hand sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marking is excellent in main kitchen. Must date milk in guest house refrigerators and than use or discard within 7 days of opening.
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09/19/2013 | Routine |
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