| No violation noted during this evaluation. | 12/15/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One unit downstairs was not date marked. The item was discarded.
- 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: Burritos were 50-54 degrees F, tomatoes were 46 degrees F, and cooked chicken was 50 degrees F in the prep fridge. The units were discarded. Do not over flow containers and do not place hot cooked items in pans to cool in this unit.
- Air drying of equipment and utensils
Observation: A couple of pieces of equipment were not air dried prior to placing them in storage.
- 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:The small fridge units did not have a thermometers placed in them.
- Food storage containers identified with common name of food
Observation: One container was not labeled down stairs.
- Sanitizers
Observation: The quat sanitizer was 0 ppm. The units were remixed and the units were 200 ppm prior to leaving the facility.
- When to wash
Observation: Cooks were placing gloves on without washing hands. I discussed the importance with the PIC about the importance of washing hands and she stated she will discuss this with her staff
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test quat santizer.
- Foods are cooled using appropriate methods
Observation: Large buckets of cooked chicken were being cooled in the walk in cooler. If large buckets are going to be used use the freezer unit. The PIC stated they would use the freezer from here on.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
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12/08/2015 | Regular |
- Indoor and outdoor surfaces
Observation: Floors in the prep area and dish washing areas were damaged and shall be repaired. Gaskits to the upright fridge in the prep area were pulling away and need to be sealed.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: There was a fridge unit in the prep area that did not have a thermometer placed in it.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with a noro clean up document and the person in charge stated they would copy it and place it into protocols.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site. I will check this one when I do the fall inspection.
- Handwashing signage
Observation: The hand sink in the prep area did not have a hand wash sign placed by it. I provided a hand wash sign to the person in charge.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles repaired with duct tape are not cleanable.
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05/27/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The freezer bottoms were not clean to sight.
- Indoor and outdoor surfaces
Observation: The back door was not sealed and the ice machine gaskets were not in good repair.
- 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: Lettuce was 45-46 degrees in the salad machine.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The fridge unit under the prep table in the grill area did not have a thermometer placed in it.
- Common name-working containers
Observation: Chemical spray bottles in the dish washing room were not labeled.
- Protecting food from environmental contamination
Observation: Sanitizer buckets was being stored on the floor in the prep area. Freezer items down stairs were being stored on the floor. The lettuce scoop handle was laying in the lettuce.
- Handwashing signage
Observation: The hand wash sink in the back did not have a hand wash sign by it.
- 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.
Observation: The cook did not know the 5 food borne illnesses and 5 food borne illness symptoms.
- Food is properly labeled
Observation: The flour containers were not labeled in the food prep area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have a set of test strips to test their sanitizer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility is operating without a food protection manager.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight.
|
12/02/2014 | Regular |
| No violation noted during this evaluation. | 04/07/2014 | Physical Recheck |
- 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: Cut tomatoes were 46 degrees F. Cool the tomatoes to 41 degrees f prior to placing them in cold hold.
- Food storage containers identified with common name of food
Observation: Squirt bottles and the rice containers in the prep area were not labeled. Note any buckets of food down stairs kept for more than a day shall have a label on it as well in the walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the fridge unit was not clean to sight in the food prep area.
- Sanitizers
Observation: A bucket of sanitizer was being stored on the floor in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes below prep area were not clean to sight.
- Bare hand contact with ready to eat foods
Observation: A cook was pushing bread off of his spatula with his bare hands.
- Foods are cooled using appropriate methods
Observation: Cooked roast beef downstairs was placed into sealed containers after it was cooked. Shaved roast beef was placed into plastic wrap and then placed into the upright cold hold unit prior to cooling to 41 degrees F. Note cool items to 41 in the freezer then place them into the cold hold units.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
The dish machine behind the bar was not sanitizing dishes to 50-100 ppm.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: I could not locate the thermometer on the dish washing machine. I will check this the next time I inspect.
- Common name-working containers
Observation: A blue chemical container down stair was not labeled with its chemical name.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger was being stored above cooked roast beef.
- When to wash
Observation: The cook placed gloves on without washing his hands.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- 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: The cold unit in the bar does not have a thermometer.
|
03/17/2014 | Routine |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
The facility was reheating food on the hot hold table. Corrected on site.
- Food storage containers identified with common name of food
Oil containers were not labeled on site.
- Linens- cleaning and storage
Ice scoop handle was laying in the ice in the bar area.
- Common name-working containers
One container was not labeled in the dishwashing area, Corrected at time of inspection
- Eating, drinking, or using tobacco
Employees were eating in the prep area. Corrected at time of inspection
|
12/13/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
05/13/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
The facility had bleach water test strips but did not have test strips for quat santizer.
- Poisonous or toxic materials used and applied
Quat sanitizer was 0 ppm when tested. The product needs to maintain 200 ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef was being stored above cheese. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Food in the pull drawers were 49-55 degrees F. The unit was red tagged and the facility is not able to use the unit until it is fixed or replaced.
- Food storage containers identified with common name of food
Several flour, sugar, and other containers were not labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
One container of corned beef was not date marked. Corrected at time of inspection
|
04/29/2013 | Routine |
- Package integrity
Several cans downstairs were dented.
- Food storage containers identified with common name of food
Several containers such as the sugar, flour and shaker containers were not labeled.
- Food temperature measuring devices are provided and readily accessible
The thin probe thermometer would not switch from C. to F.
- Food storage - preventing contamination from the premises
Food in the walk in freezer unit was setting on the floor. The items need to be 6 inches off of the floor.
- Duties of PIC
The facility did not remember the sick policy. The facility did not make sure products in the pull drawers were maintaining 41 degrees F or below.
- Roasts held at a temperature of 130°F or above
Roast beef-50-52 degrees F, Ham 54 degrees F, Hamburger-43.8 degrees F, Cheese-43.8 degrees F. Roast beef and ham were tossed. --Chicken-125-130 degrees f in one of warming units.
- Test kit provided and used to measure sanitizing solution concentration
There was no test strips on site to check for quat santizer.
- equipment food contact surfaces and utensils clean to sight and touch.
The chest freezer had lots of crumbs on the bottom in the prep area. Common towels were laying on counter tops.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens were dusty.
- Foods are cooled using appropriate methods
Chili was being cooled in 2 gallon containers that were plastic and the lids were being sealed during cool down. A better idea would be to use cold wand or, place the item in the freezer unit it reaches 41 degrees F.
- Poisonous or toxic materials used and applied
Sanitizer was 0 ppm. The sanitizer needs to be 200 ppm.
- Linens- cleaning and storage
There was a scoop in sugar without a handle. A scoop handle was laying in the ice.
- Disclosure of menu items offered or served raw or undercooked
- Light bulbs, protective shielding
A light in the walk in beer cooler was not covered.
- Eating, drinking, or using tobacco
Drininking cups in the prep area were not covered with a lid and straw or a screw cap lid.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
There was chili downstairs, deli ham and beef that was not date marked.
|
04/12/2013 | Routine |
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