| No violation noted during this evaluation. | 12/23/2015 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Staff is thawing frozen sausages at room temperature. Sausages temped at 45 degrees. Staff placed in freezer.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Staff is not washing apples that are offered for ready to eat service.
- Handwashing signage
Observation: No hand washing sign at hand sink in service area or kitchen. Provided sign during inspection for posting.
- Physical facilities maintained in good repair
Observation: Flooring and baseboards are not smooth and easily cleanable.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in kitchen is blocked by chair. Staff moved chair to dining area during inspection.
- Handwashing cleanser, availability
Observation:No soap at hand sink in service area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine's barrier, door and basin are not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave and oven have visible grease buildup.
- Hand drying provided
Observation: No hand towels at hand sink in service area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked sausages are not date marked for keeping over 24 hours.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin probe thermometer on site.
|
12/09/2015 | Regular |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handwashing for food service must be done using a temporary handwash setup as discussed with management.
- Posting of a valid license
Observation:
- Stored frozen foods shall be maintained frozen
Observation:Freezer unable to maintain foods frozen
- Capacity, availability, and pressure of hot and cold water
Observation: Water must be manually heated for handwashing and dishwashing until repairs have been completed related to the water heater chimney damage
|
12/26/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/05/2013 | Routine |
- Common name-working containers
Label all containers
- Posting of a valid license
- Toilet room
receptacle, enclosed, fixtures clean
- Responsibilities of Permit Holder
- Plumbing system repaired according to law
Garbage disposal drain not operational, sink area visibly soiled. Signs are posted instructing employees not to use that sink. Thoroughly clean the disposal sink and render it unusable as a sink. Repair water leak dripping through the ceiling in the breakfast room entry.
- Foods are cooled using appropriate methods
Cool hot foods in shallow containers.
- Handwashing cleanser, availability
Provide soap at all handsinks
- Designated areas for employees
use of designated areas by 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.
Adjust the location of the reach in cooler thermometer so that it is easy to see.
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees. Install a handsink in the breakfast area during the remodel.
|
11/25/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
- Responsibilities of Permit Holder
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
|
10/01/2013 | Routine |
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