- Posting inspection reports
Observation: The most recent inspection was not posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the shelves in the freezer units were not clean to sight.
- 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 document.
- In-use utensils, between-use storage
Observation: The flour scoop handle was submerged in the flour. The handle shall be up out of the food items.
- Food storage containers identified with common name of food
Observation: The flour container was not labeled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops after each use.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have a test kit to test quat sanitizer with.
- When to wash
Observation: Employees were not washing hands prior to placing gloves on.
- 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.
- Food employees hair is effectively restrained
Observation: The PIC did not wear a hair restraint while prepping food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
|
02/24/2016 | Regular |
| No violation noted during this evaluation. | 03/04/2015 | Follow Up LOC |
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The facility did not have a sick policy.
- 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 thin tipped thermometer. The thermometer shall go from 0-220 degrees F.
- Handwashing signage
Observation: The hand wash sink in the prep area did not have a hand wash sign posted by it.
- Protecting food from environmental contamination
Observation: Flour was setting on the floor in the prep area.
- 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.
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips for quat sanitizer.
- Sanitizers
Observation: Quat sanitizer was 500 ppm.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups were not in plastic sleeves or dispenser units.
- Toilet room
receptacle, enclosed, fixtures clean
|
02/13/2015 | Regular |
- Plumbing system maintained in good repair
Observation: The restroom toilet is shut down due to a broken base. I have told the manager to allow people to use the restroom through the office. The facility is set to be torn down and rebuilt on 4-21-2014.
- 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.
Observation: The milk cooler did not have a thermometer placed in it.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above the three hole sink.
|
03/19/2014 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
04/10/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/10/2013 | Routine |
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