| No violation noted during this evaluation. | 04/23/2015 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: The baseboards in the prep area were missing. The hand sink was leaking in the prep area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge stated he has passed serve safe but could not find his certificate.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Freezer bottoms and behind the grills were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I handed them a noro clean up document and he stated he would copy it and place it into policy.
- Light bulbs, protective shielding
Observation: A light was not covered in the walk in cooler unit.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The person in charge could not find the signed sick policies and could not remember the symptoms of food borne illness and the food born illnesses.
|
04/08/2015 | Regular |
| No violation noted during this evaluation. | 07/15/2014 | Follow Up LOC |
- 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 tipped thermometer.
- Plumbing system maintained in good repair
Observation: The plumbing to the hand sink in the prep area was damaged and leaking.
- Food storage containers identified with common name of food
Observation: Chips container in the back prep area was not labeled.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The cheese sauces was 80 degrees in the warmer unit. The owner stated he shuts the unit off every night. I told him the unit shall stay on to maintain temperature or place the cheese bag in the fridge and cool it to 41 degrees.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent hood was not clean to sight.
- Reminder statement
Observation: The facility did not have a posted consumer advisory report.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a vomit and diarrhea clean up procedure.
- Physical facilities maintained in good repair
Observation: The floor in the prep area was damaged.
- Hand drying provided
Observation: The hand sink in the prep area did not have paper towels.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have a test kit for quat or bleach water.
- Disclosure of menu items offered or served raw or undercooked
Observation: The menu did not have a consumer advisory and did not have the items astriced.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The light covers, edges of the facility, behind the freezer units, back room by the freezer units, and behind oven area was not clean to sight.
|
07/02/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
05/13/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Several food contact surfaces such as utensils, counter tops, ice machine doors, duct tape being usedon doors were unclean food contact surfaces to sight. --Microwave units, grease on the sides of the machines, lights above the prep area,drawers holding utensils, and all other non food contact surfaces in the prep area were unclean to sight.
- Food temperature measuring device construction
The facility was using a thermometer that was designed for 50-400 degrees. The thermometer needs to be designed for temps of 0-220 degrees F.
- Poisonous or toxic materials used and applied
Quat sanitizer behind the bar was 400 ppm.
- Indoor and outdoor surfaces
Floor tiles were damaged in the prep area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent filters in the vent hood above the fryer unit were greasy. The men's restroom vent was not working during the inspection.
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
The prep kitchen fridge was running 46-47 degrees. The tomatoes, ham, turkey, and chili were tossed. Corrected at time of inspection
- Food employees hair is effectively restrained
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Hamburgers were being stored above dressing in the large chest fridge.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The over all prep area was filthy. Lots of cleaning is needed.
- 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
The vent filters in the vent hood above the fryer unit were greasy. The men's restroom vent was not working during the inspection.
- Food temperature measuring devices are provided and readily accessible
The facility was using a thermometer that was designed for 50-400 degrees. The thermometer needs to be designed for temps of 0-220 degrees F.
- Duties of PIC
The person in charge did know the 5 symptoms of food borne illness and the 5 food borne illnesses.
|
04/29/2013 | Routine |
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