| No violation noted during this evaluation. | 04/30/2015 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:There are no signed and dated copies of the employee health reporting agreement available during the inspection.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Two refrigerator thermometers inside kitchen cooler display inaccurate temperatures - one displayed 19 degrees and the other displayed 26 degrees, actual air temperature was 38 degrees.
- 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:Observed bi-metallic stemmed food thermometers in both milk coolers, instead of refrigerator thermometers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Person in charge did not complete certified food protection certification or else did not provide proof to be maintained at the establishment.
|
04/14/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Observed open glass of water on kitchen prep counter - discarded, corrected on site.
|
03/12/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed blade on can opener had dried food particles on it, corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs stored above other foods in refrigerator, moved to plastic container with sides, corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed sheet pans of french fries and chicken nuggets at room temperature on countertops, nuggets were 51 degrees. Cook stated the food was panned one hour previous to inspection and would be held another hour until placed in ovens, for a total of 2 hours at room temperature. Discussed slacking and thawing procedures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
There was no date marked on container of corn, prepared 3 days ago. Corrected.
- Source-Eggs
Observed two cartons of shell eggs from an unapproved source in refrigerator, cook stated that a teacher brought them for use in her class in experiments. Discussed alternate storage of foods for classroom use, placed eggs in container with sign "for teacher's use." Corrected.
- Poisonous or toxic materials used and applied
Observed sanitizer in spray bottle was in excess of required concentration, corrected.
|
10/28/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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04/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes and boiled eggs at room temperature on self-service salad bar - both were prepared today and were above 41 degrees.
- Food storage - preventing contamination from the premises
Observed uncovered foods at self-service salad bar - there is no sneeze guard. Observed bag of onions on storeroom floor.
- Food on display is protected from contamination by consumers
Observed uncovered foods at self-service salad bar - there is no sneeze guard. Observed bag of onions on storeroom floor.
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03/25/2013 | Routine |
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