| No violation noted during this evaluation. | 11/05/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation: The facility did not know food safety 101 requirements.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chicken gizzards were being stored above beer bottles.
- Food employees hair is effectively restrained
Observation: The cook was not wearing a hair restraint while prepping food.
- Handwashing signage
Observation: The hand washing sink did not have a hand wash sign placed by it.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several foods were dated marked in the chest fridge unit.
- 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 probe thermometer in the prep area.
- Protecting food from environmental contamination
Observation: The ice scoop handle was laying in the food.
- 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.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Chicken was being stored above fish in the fridge unit.
- Bare hand contact with ready to eat foods
Observation: The PIC was handling taco shells with her bare hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up procedure in place.
- 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 hood was not clean to sight.
- Manual warewashing sinks requirements
Observation: The three hole sink in the prep area was unapproved.
- 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 PIC could not remember any of the symptoms of food borne illness and did not have the policy in place.
|
10/30/2015 | Regular |
| No violation noted during this evaluation. | 12/04/2014 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fans in the bar area were not clean to sight.
- Handwashing aides and devices, use restrictions
Observation: The hand wash sink was inaccessible to use when I entered the food prep area.
- 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 did not have a thin probe thermometer.
- Protecting food from environmental contamination
Observation: Scoops were laying in the food during storage.
- 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, tomatoes, cheese were 50-55 degrees F. The items cannot be kept out during lunch and then placed back into the fridge unit. If the items go above 41 degrees F they need to be discarded after 4 hours.
- Demonstration of Knowledge
Observation: The person in charge did not know basic food safety 101 requirements.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were left out of sanitizer after each use.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: There was not a thermometer in the chest fridge.
|
11/10/2014 | Regular |
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/08/2013 | Routine |
- Food storage - preventing contamination from the premises
Raw hamburger was setting on the floor in the walk in cooler. Gizzards were thawing in standing water.
- Eating, drinking, or using tobacco
A drink in the prep area was not covered with a lid and a straw or a screw cap lid.
- Posting of a valid license
- Equipment and utensils are adequately rinsed after washing
The bar area was washing then sanitizing then rinsing dishes. The process shall be wash rince and sanitize.
- Duties of PIC
The owner did not understand the reporting agreement/sick policy.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken was being stored above beer kegs and beer bottles.
- Utensils and pressure measuring devices maintained
Straws were not protected in the bar area. Tubes and cold plates were in direct contact with ingredient ice. The steel sponge was not being maintained in the sink area.
- equipment food contact surfaces and utensils clean to sight and touch.
Microwave units, tops of equipment, bottoms of the freezer unit. Common towels were out of santizer after each use.
- Food temperature measuring devices are provided and readily accessible
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Hamburger-45 degrees F and tomatoes 55 degrees F. Both products shall maintain 41 degrees F or below.
- Food employees hair is effectively restrained
- Frozen PHF/TCS foods are properly slacked and thawed
Raw hamburger was setting on the floor in the walk in cooler. Gizzards were thawing in standing water.
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meat was not being date marked.
- Beverage tubing, cold plates, and ice unit drain lines
Straws were not protected in the bar area. Tubes and cold plates were in direct contact with ingredient ice. The steel sponge was not being maintained in the sink area.
- Linens- cleaning and storage
Straws were not protected in the bar area. Tubes and cold plates were in direct contact with ingredient ice. The steel sponge was not being maintained in the sink area.
- Handwashing signage
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
A couple of tiles were damaged in the prep area. The back room was not clean to sight. Clean the unit up.
- Manual warewashing sinks requirements
|
10/25/2013 | Routine |
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