| No violation noted during this evaluation. | 01/28/2016 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Tavern meat in cooler is not date marked. Staff date marks for keeping.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified food protection manager at facility.
- 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: Egg salad temped at 50 degrees, tuna salad temped at 48 degrees. Tavern meat and chili are out at room temperature and are 101 degrees. Staff placed egg and tuna salad in freezer to cool and tavern meat and chili in fridge to cool.
- Sanitizers
Observation: Bleach sanitizer measured 10 ppm.
- Foods are cooled using appropriate methods
Observation: Staff is cooling foods at room temperature.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips on site.
- Food is properly labeled
Observation: Baked breads, snack mixes, bars and pies are not labeled with address or quantity.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up at facility.
- Food temperature measuring devices are provided and readily accessible
Observation: Facility does not have thin tip thermometer
|
12/03/2015 | Regular |
| No violation noted during this evaluation. | 06/29/2015 | Follow Up LOC |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink in prep area.
- Food is properly labeled
Observation: Foods packaged in the establishment not labeled as required by law.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Duties of PIC
Observation: Person in charge unable to demonstrate food safety as required by law.
- Equipment and utensils are adequately rinsed after washing
Observation: No 3 compartment sink to wash, rinse and sanitize food contact surfaces.
- In-use utensils, between-use storage
Observation: Utensils stored in food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods in the reach in cooler not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces not clean to sight or touch.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Food properly labeled with major food allergens
Observation: Foods packaged in the food establishment not list major food allergens.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink was being used to fill coffee container
|
06/16/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemark all ready to eat foods that need to be refrigerated, and use or discard them within 7 days
|
11/04/2014 | Regular |
- Bare hand contact with ready to eat foods
Observation:Do not touch ready to eat foods such as bread, luncheon meats, cheese, etc. with bare hands. Use gloves, tongs, deli tissues, etc.
- Posting inspection reports
Observation:Post the most recent inspection report
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Calibrate thermometers regularly
|
06/05/2014 | Routine |
- Food is properly labeled
Ingredient label not provided
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Handwashing cleanser, availability
Provide soap and hand sanitizer at the handsink
|
10/25/2013 | Routine |
- Foods are cooled using appropriate methods
Cool hot food items quickly. Once foods reach 135* they must be cooled to 70* within 2 hours and then further cooled to 41* or less within the next 4 hours. Do not completely cover the cooling foods in order to aid the cooling process.
- Material characteristics of non-food contact surfaces
Seal the exposed particle board on the large counter top cutting board
|
05/24/2013 | Routine |
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