- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice chute, cappuccino machine, and the tongs were not clean to sight. The units were being cleaned when I left.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up procedure. I provided them with a noro clean up document.
- Capacity, availability, and pressure of hot and cold water
Observation: The hand sink is broken and was not running hot and cold water.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The entire back of the blower units in the walk in cooler was frozen and was at times dripping on containers.
- Protecting food from environmental contamination
Observation: Water was dripping from the blower units on the food in the walk in cooler unit.
- Handwashing signage
Observation: There was not a hand wash sign posted by the hand sink in the dish washing area. I provided a hand wash sign and it was posted prior to me leaving.
|
02/24/2016 | Regular |
| No violation noted during this evaluation. | 03/19/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- 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.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- 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 person in charge did not know if there was a sick policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
|
02/24/2015 | Regular |
- Handwashing cleanser, availability
Observation: No soap in the three hole sink area.
- Light bulbs, protective shielding
Observation: The light in the walk in cooler was not covered. The vent was not working in the walk in cooler.
- Hand drying provided
Observation: No hand towels by the three hole sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The tongs by the donut machine were not clean to sight.
|
07/09/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/08/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
|
07/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The tongs use to hold donuts was filthy.
- Sanitization methods - hot water, chemical
The three hole sink is so loaded with pop and food the facility is not washing-rinsing-sanitizing any dishes.
- Posting of a valid license
- 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.
The facility does not have a sick policy in place. The person in charge does not know how hot to cook hot dogs to or how cold the products in the refrigerator needs to be.
- Equipment and utensils are adequately rinsed after washing
The three hole sink is so loaded with pop and food the facility is not washing-rinsing-sanitizing any dishes.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents to the walk in cooler were loaded with dust.
|
06/25/2013 | Routine |
- Equipment and utensils are adequately rinsed after washing
The three hole sink is so loaded with pop and food the facility is not washing-rinsing-sanitizing any dishes.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents to the walk in cooler were loaded with dust.
- Posting of a valid license
- Sanitization methods - hot water, chemical
The three hole sink is so loaded with pop and food the facility is not washing-rinsing-sanitizing any dishes.
- 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.
The facility does not have a sick policy in place. The person in charge does not know how hot to cook hot dogs to or how cold the products in the refrigerator needs to be.
- equipment food contact surfaces and utensils clean to sight and touch.
The tongs use to hold donuts was filthy.
|
06/25/2013 | Routine |
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