| No violation noted during this evaluation. | 06/11/2015 | Follow Up LOC |
- Light bulbs, protective shielding
Observation: secure end caps on kitchen lights.
- Established procedures for responding to vomiting and diarrheal events
Observation: procedure for cleaning up vomit and diarhea posted??
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: several foods past 7 day date. Also biscuits and gravy dated 5/27 when today is the 18th. Discarded
- Posting inspection reports
Observation: post report in view of public
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: need certificate of CRPM. Do you have employee reporting agreement signed by all employees? no 1 is aware of it.
- Handwashing signage
Observation: gave sign
- Test kit provided and used to measure sanitizing solution concentration
Observation: no test strips
|
05/18/2015 | Regular |
- Food is properly labeled
Observation: packaged foods not properly labeled, breads, buritos, egg bake, biscuits and gravy.
- Food storage - preventing contamination from the premises
Observation: boxes of raw chicken should be stored off floor.
|
04/14/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/18/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
12/18/2013 | Routine |
- Indoor and outdoor surfaces
kitchen ceiling not repaired. wall behind sink not repaired.
|
10/02/2013 | Routine |
- Indoor and outdoor surfaces
kitchen ceiling not repaired. wall behind sink not repaired.
|
10/02/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
10/01/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
10/01/2013 | Routine |
- Indoor and outdoor surfaces
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Light bulbs, protective shielding
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
- Cleanability of floors, walls, and ceilings
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
- Roasts held at a temperature of 130°F or above
- Food is properly labeled
block ice needs labeled.
- Toilet room
receptacle, enclosed, fixtures clean
|
09/24/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
- Roasts held at a temperature of 130°F or above
- Food is properly labeled
block ice needs labeled.
- Indoor and outdoor surfaces
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
- Cleanability of floors, walls, and ceilings
kitchen ceiling coming down. wall behind sink need replaced. all lights need to be covered over food or in kitchen. vent and lights need cleaned.
|
09/24/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
visible thermometers needed
- Light bulbs, protective shielding
Wall behind 3 compartment sink needs resurfaced. ceiling in kitchen coming down. Cover lights over open food.
- Cleanability of floors, walls, and ceilings
Wall behind 3 compartment sink needs resurfaced. ceiling in kitchen coming down. Cover lights over open food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
breading in bag --in box, has many particles in it. strofoam cup used for scoop. was disposed of.
- Roasts held at a temperature of 130°F or above
Ice cream machine and prep table both out of temp. high temp 50
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
moldy chicken in prep table was disposed of.
|
09/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
breading in bag --in box, has many particles in it. strofoam cup used for scoop. was disposed of.
- Light bulbs, protective shielding
Wall behind 3 compartment sink needs resurfaced. ceiling in kitchen coming down. Cover lights over open food.
- Roasts held at a temperature of 130°F or above
Ice cream machine and prep table both out of temp. high temp 50
- Cleanability of floors, walls, and ceilings
Wall behind 3 compartment sink needs resurfaced. ceiling in kitchen coming down. Cover lights over open food.
- Food temperature measuring devices are provided and readily accessible
visible thermometers needed
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
moldy chicken in prep table was disposed of.
|
09/17/2013 | Routine |
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