| No violation noted during this evaluation. | 04/23/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with a noro clean up plan and they stated they will copy it and place it into protocols.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge stated she has been to serve safe but did not have her serve safe certificate.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a working thin tipped thermometer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chicken and beef was above beer bottles in the walk in cooler. The units were moved to the bottom of the shelves in the walk in cooler.
- Food storage containers identified with common name of food
Observation: Shaker containers, oil bottles, and other bottles in the food prep area were not labeled.
- Disclosure of menu items offered or served raw or undercooked
Observation: The menu items were not astriced.
- 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 vent hood was not clean to sight. There was also a missing vent filter in the vent hood. The walk in cooler vent screens was also not clean to sight.
- Identifying information-original container
Observation: One chemical spray bottle was not labeled in the food prep area. The person in charge labeled the bottle prior to me leaving.
|
04/03/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent above the fryer area was not clean to sight.
- Reminder statement
Observation: The menu does not astric under cooked hamburger.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have an operating thin probe thermometer. The item was on order.
- Outer openings are protected
Observation: Front door was being left open.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a policy for vomiting/diarrhea.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks above the prep area are not clean to sight.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu did not have the consumer advisory posted in it.
- Drying mops
Observation: Mops were left in the mop bucket.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out after each use.
|
04/08/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screen in the walk in was dusty. The vent hood had a missing vent.
- Duties of PIC
The facility did have a sick policy but could not remember were it was and could not remember the 5 food borne illnesses.
- equipment food contact surfaces and utensils clean to sight and touch.
Wire racks were loaded with dust and grease.
- Linens- cleaning and storage
Single use cups were left out of plastic sleeves or dispenser units.
- Food storage containers identified with common name of food
Several containers were not labeled including shaker containers and squirt containers.
- Designated areas for employees
use of designated areas by employees
- Drying mops
Mops were not being hung after each use. Gaskits were damaged to the ice machine. Purses were being stored on top of food contact surfaces
- Handwashing signage
The hand wash sink in the prep area did not have a hand wash sign at it.
|
04/04/2013 | Routine |
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