| No violation noted during this evaluation. | 04/20/2015 | Follow Up LOC |
- Wiping cloths properly air dried
Observation: A couple of wiping cloths were being stored out of sanitizer after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelf under the cash register was not clean to sight.
- Food storage containers identified with common name of food
Observation: Several storage containers were not labeled (salt, sugar, chips).
- Air drying of equipment and utensils
Observation: Several pans were in storage and not air dried.
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the food in the containers. Several scoops did not have handles on them.
- 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.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The steel sponges were damaged and shall be replaced. Cutting boards were damaged and not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were being stored at the cash register without being in plastic sleeve or dispenser unit.
- Food employees hair is effectively restrained
Observation: Several employees were not wearing hair restraints while prepping or serving food in the prep area.
- 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 vents in the walk in cooler were not clean to sight. There was a vent cover misshing over the intake vent in the prep area.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge did not know the 5 food borne illnesses and the 5 food borne illness symptoms. I handed out a sick policy and the person in charge stated he would have everyone sign it and place it into policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided the facility with a noro clean up plan and the person in charge stated he would copy it and place it into policy.
- When to wash
Observation: An employee placed gloves on without washing his hands.
|
03/24/2015 | Regular |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The manager did not remember all the symptoms of food borne illness.
- Storage of clean equipment and utensils
Observation: Single service cups by the cash register were out of protection.
- 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: The facility did not have a sick policy in place.
- Food employees hair is effectively restrained
Observation: The manager was not wearing a hair restraint.
- Air drying of equipment and utensils
Observation: Several pieces of equipment in storage were not dry to sight.
- Multiuse food contact surfaces are cleanable
Observation: A couple of cutting boards were stained and have deep groves. They are now considered uncleanable.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent screens in the walk in cooler were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves behind the cash register were not clean to sight.
|
02/14/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Smoke free air act
The front entryway did not have a no smoking sign on it.
- Duties of PIC
The facility sick policy did not have the 5 food borne illnesses included in it. The facility did not have the employees sign the policy.
- Linens- cleaning and storage
Single use cups in the front were unprotected.
- Food employees hair is effectively restrained
Managers on the front line were not wearing hair restraints.
- Food storage containers identified with common name of food
Bins in the back room were not labeled.
- Poisonous or toxic materials used and applied
Quat sanitizer was operating at 100 ppm. It was remixed to 200 ppm. Corrected at time of inspection
|
03/26/2013 | Routine |
- Maintaining premises free of litter and unnecessary equipment
Construction tools need to be removed prior to opening.
- Handwashing cleanser, availability
Hand wash sinks did not have soap/hand towels.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person-in-charge knew most of the material in Food Service 101. I just refreshed with the 2005 Food FSE 101/Sick Policy.
- Handwashing signage
Hand wash sinks did not have any hand wash signs posted.
- Food temperature measuring devices are provided and readily accessible
The facility did not have a thin tipped thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Food contact surfaces were dusty. --Non-food contact surfaces were not clean to sight (dust).
- Smoke free air act
- Hand drying provided
Hand wash sinks did not have soap/hand towels.
|
03/18/2013 | Routine |
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