| No violation noted during this evaluation. | 11/13/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in reach in cooler not clean to sight or touch.
- Demonstration of Knowledge
Observation: Person in charge unable to answer questions posed by inspector. This includes where foods are stored and which sanitizer to use when sanitizing food contact surfaces.
- Sanitizers
Observation: Bleach sanitizer in sink sbove 100ppm. Water was added to solution during inspection to achieve 100ppm. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Person in charge unable to find bleach test strips.
|
10/29/2015 | Regular |
| No violation noted during this evaluation. | 03/26/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No proceudres for clean up of vomiting and diarrhea events.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above ready to eat foods in refrigerator. Eggs were moved during inspection. Corrected.
|
03/23/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation:Provide a stem thermometer for checking food temps
|
10/14/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods taken out of their original container not date marked. Foods were date marked during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous foods held longer than 7 days. Foods were discarded. Corrected.
|
03/20/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
|
10/23/2013 | Routine |
- Food is properly labeled
Observed working food containers not labeled with the common name of the food. Repeat violation.
- 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.
PIC unable to answer questions posed by inspector.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test kit to test concentration of sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held for longer than 24 hours not date marked. Repeat violation.
- Restriction-presence and use
Observed fly spray that is not approved for use in a food service establishment stored in the back food storage area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw beef thawing on top shelf above ready to eat foods. Beef was moved to bottom shelf. Corrected at time of inspection
|
10/16/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/07/2013 | Routine |
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Light bulbs, protective shielding
Observed light not shielded in the back store room.
- Roasts held at a temperature of 130°F or above
Observed ham sitting on the counter temped at 50*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours in the establishment not date marked.
- Outer openings are protected
Observed gaps under or around exterior door.
- Sanitizers
Observed bleach sanitizer in excess of required concentration. Sanitizer was corrected to 50-100ppm. Corrected at time of inspection.
|
04/25/2013 | Routine |
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