| No violation noted during this evaluation. | 09/16/2015 | Follow Up LOC |
- 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: No thermometer in kitchen reach-in prep cooler. Person In Charge placed new thermometer in cooler during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of Chicken Salad in walk-in cooler (dated 8/24) held longer than 7 days. Person In Charge discarded food product.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer solution in kitchen bucket tested too high (over 200 ppm). Quat sanitizer tested too high (greater than 500 ppm). Person In Charge diluted both solutions to proper level(s).
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink had containers and food debris in sink at time of inspection. Person In Charge moved containers and cleaned sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedure for responding to bodily fluid events available at time of inspection. Person In Charge noted that they use kits, but the last one was recently used for incident clean-up.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils are not stored with handles up so that food contact surfaces contamination is prevented. Person In Charge moved utensils to warewashing and will be placed in container properly.
- Light bulbs, protective shielding
Observation: Light bulb in dry food store room/ice machine room not shielded.
- Handwashing signage
Observation: No handwashing reminder signs posted in men and women restrooms. Person In Charge posted signage provided by inspector until permanent ones can be placed in restroom.
|
09/10/2015 | Regular |
| No violation noted during this evaluation. | 08/14/2015 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: Ice bucket stored on its side on the floro below the ice bin in the bar area. Corrected at time of inspection. Ice bucket was moved to an approved location off of the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors in walkin cooler soiled with residue under shelving units.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Two containers of chicken stored above ready to eat foods (tortillas and lettuce) in the upright refrigerator in the kitchen. Uncovered container of raw red meat stored in open ziploc bag stored directly on top of and in contact with packages of deli meat in the upright refrigerator in the kitchen. Corrected at time of inspection. Employees moved raw meat products to shelving below ready to eat food items.
- Hand drying provided
Observation:No paper towels at the bar handsink. Corrected at time of inspection. Employee placed towels in the dispenser.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Garlic and oil mixture prepared onsite dated 9/10/14 disposed of during inspection.Corrected at time of inspection.Jars of food items the walkin cooler containing food items pickled onsite with date marking indicating products were past the 7 days from date of preparation. The following items were disposed of: Garlic dill eggs dated 8/20/14
- In-use utensils, between-use storage
Observation: In use knives stored in container of sanitizer water between use.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:Silverware is not stored inverted with the handles upright to prevent contamination of the food contact surface from hands.
- Physical facilities maintained in good repair
Observation:Flooring in the kitchen, bar service area, and the walkin cooler are in bad repair.
|
11/05/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed a container of raw meat stored on top of a container of gravy. Box of raw meat stored onto of cans of beverages in the walkin cooler. Corrected at time of inspection.
- Beverage tubing, cold plates, and ice unit drain lines
Bar area: There is not a barrier between edible ice and the beverage tubing/cold plate.
|
03/15/2013 | Routine |
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