| No violation noted during this evaluation. | 09/15/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: general housekeeping needing attention in kitchen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: pastas not dated in walk-in cooler -- corrected by GM dating
- Protecting food from environmental contamination
Observation: ice build-up in back of walk-in freezer
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: sanitizer weak coming out of dispenser
- When to wash
Observation: employee in dishroom not washing hands before unloading clean items after loading dirty dishes
- Physical facilities maintained in good repair
Observation: areas of kitchen floor need grout/tiles
- Using a handwashing sink- operation and maintenance
Observation: faucet broken on handsink in kitchen
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided
- Air drying of equipment and utensils
Observation: pans not air dried before stacking
|
08/10/2015 | Regular |
| No violation noted during this evaluation. | 10/08/2014 | Follow Up LOC |
- 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: water dripping onto floor from grease pan located next to ceiling
- Physical facilities maintained in good repair
Observation: floor outside walk-in freezer needing repair
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: procedures not available for Time as a Control in dessert area and any other area using time rather than temperature
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
salad bar: canteloupe 55*F (voluntarily discarded), potato salad 46*F, ranch 46*F -- manager states salad bar was just set-up, monitor temp to ensure below 41*F
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: general housekeeping needing attention in kitchen and dessert area
- Bare hand contact with ready to eat foods
Observation: bare hand contact with ready-to-eat foods -- inspector addressed with food employee and manager -- food involved was voluntarily discarded
|
08/28/2014 | Routine |
| No violation noted during this evaluation. | 07/01/2014 | Non Illness Complaint |
- 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.
PIC shall review and retrain all food employees on Employee Health policy. Health policy is covered in handbook, pages 24-25. Inspector will recheck on next inspection.
- Designated areas for employees
use of designated areas by employees
- Where to wash
Dishroom employee shall wash hands, at the handsink, after contact with soiled items before touching sanitized items. PIC addressed issue with employee.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Seal in poor condition on walk-in freezer and causing ice build-up around door. Observed pooling of water on floor in kitchen and food prep areas.
- When to wash
Dishroom employee shall wash hands, at the handsink, after contact with soiled items before touching sanitized items. PIC addressed issue with employee.
|
07/15/2013 | Routine |
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