- Plumbing system maintained in good repair
Observation: handwash sink on west side of kitchen is broken. Maintenance is working on it at the time of visit. Service is also being done on warewasher. If repair is not complete before need for warewashing today, staff will need to manually wash rinse sanitize air dry.
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09/23/2015 | Regular |
| No violation noted during this evaluation. | 05/12/2015 | Regular |
| No violation noted during this evaluation. | 11/03/2014 | Follow Up LOC |
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation:Some thermometers are not accurate. Walk-in freezer has three metal thermometers next to each other. One reads-10F, another 8 and the third 2F. The temp that I am getting with my thermometer is 8F. IcLI- reach in cooler thermometer is reading about 10 degrees different than what I am getting for a reading. With spring style thermometers, if they are not accurate they should be disposed of. Please also include this on the e-mail response for correction.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Fruit and yogurt parfait and cut leafy green salad are sitting on top of a freezer pack. Temps are not staying below 41. When using ice as a cold hold method...the ice should come above the level of the food.Cups are about 4 inches above ice pack. Salad is in a bowl that only has the bottom touching the cold pack.Please send e-mail indicating a corrective action to this matter.
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10/28/2014 | Regular |
- Ice used as a food or cooling medium shall be made from drinking water
Observation
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:thermometers with improper temp ranges. Thermometers 50-500 in cooling units, removed. Double check accuracy of readings.
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04/30/2014 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation:Staff uncertain of procedure. Staff states they would not be responsible for the clean up....advised that under food code, procedure needs to be in place w/proper policies. See noro sheet and DIA supplement.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:50-500F thermometer in cooling unit-not helpful for cooler. Double check accuracy of readings.
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04/16/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Two of the three hand sinks were blocked by carts or large garbage cans during today's inspection. Make sure hand sinks are accessible at all times.
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10/22/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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05/23/2013 | Routine |
- Outer openings are protected
one mouse in sticky trap observed in dry storage room. double doors on east side of building by store room should have a skirt on bottom to prevent insects & rodents from entering.
- Removing dead or trapped birds, insects, rodents, and other pests
one mouse in sticky trap observed in dry storage room. double doors on east side of building by store room should have a skirt on bottom to prevent insects & rodents from entering.
- Backflow protection
air gap, device standard, when required
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05/08/2013 | Routine |
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