| No violation noted during this evaluation. | 10/21/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: There was a container holding corn in the walk in cooler that was damaged.
- Protecting food from environmental contamination
Observation: Dish racks were setting on the floor in the prep area.
- When to wash
Observation: Employees were placing gloves on with out washing their hands.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight throughout the prep area.
- 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: The walk in cooler vents were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were not being placed back into sanitizer water after each use.
- Food storage containers identified with common name of food
Observation: The butter spray bottle was not labeled.
- Posting inspection reports
Observation: The most recent inspection was not posted so the public can view it.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a written diarrhea vomit clean up plan.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish washer was not sanitizing the dishes.
- Mechanical warewashing equipment, sanitization pressure
Observation: The dish washer pressure gauge was reading 30 through the rinse cycle. It shall maintain 15-25 psi.
- 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.
- Air drying of equipment and utensils
Observation: Several steel containers in storage were not air dried prior to storage.
|
09/28/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts and the bottoms of the fridge units were not clean to sight.
- 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: The vent screens in the walk in cooler were not clean to sight.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef was being stored above ready to eat food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight. The mixer was not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were being stored on counter tops.
- Sanitizers
Observation: Sanitizer buckets were being tested and below 150 ppm. They were remixed and tested at 400 ppm.
|
12/05/2014 | Regular |
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
09/10/2013 | Routine |
- Equipment and utensils-durability and strength
Scoop handles were laying in the food aftere each use. One paint brush was being used in the prep area. The can opener was not clean to sight. Dish racks were being stored on the floor in the dish washing area.
- Food storage containers identified with common name of food
Several containers were not labeled with their common names.
- Linens- cleaning and storage
Scoop handles were laying in the food aftere each use. One paint brush was being used in the prep area. The can opener was not clean to sight. Dish racks were being stored on the floor in the dish washing area.
- equipment food contact surfaces and utensils clean to sight and touch.
Scoop handles were laying in the food aftere each use. One paint brush was being used in the prep area. The can opener was not clean to sight. Dish racks were being stored on the floor in the dish washing area. --Some of the unused fridge equipment were not clean to sight inside the units. Some of the cooking racks were not clean to sight.
- When to wash
One employee grabbed a garbage can then went to work on the smoked pork without washing his hands.
- Food temperature measuring devices are provided and readily accessible
There was not a thermometer in the one fridge unit on the side.
|
09/05/2013 | Routine |
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