| No violation noted during this evaluation. | 01/07/2016 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine is not clean to sight or touch.
- Package integrity
Observation: Dented cans on the storage shelves in the kitchen. Corrected by removing the can.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine is not sanitizing. Corrected during the inspection.
- Food storage containers identified with common name of food
Observation: Food storage containers not labeled with the common name of the foods.
- Outer openings are protected
Observation: Outer opening is not protected at the window in the kitchen.
- Air drying of equipment and utensils
Observation: Cleaned containers not properly air dried.
- Using a handwashing sink- operation and maintenance
Observation: Dirty wash clothes and a cup stored on the sink. Corrected by removing the items.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat foods in the fridge behind the grill. Corrected by moving the ready to eat foods to another part of the fridge.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, including but not limited to shelves, microwave, containers and lids, not clean.
|
11/25/2015 | Regular |
| No violation noted during this evaluation. | 04/30/2015 | Follow Up LOC |
- Reminder statement
Observation: Eggs cooked to order do not not have a consumer advisory in the menu.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Pies held longer than 24 hours not date marked. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine not clean to sight or touch. Corrected by cleaning and sanitizing the machine.
- Sanitizers
Observation: Bleach sanitizer above the required level, above 200 ppm. Corrected by adding water.
- Common name-working containers
Observation: Spray bottle with sanitizer not labeled. Corrected by labeling the container.
|
04/29/2015 | Regular |
- Food employees hair is effectively restrained
Observation: The cooks did not have hair restraints on.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pies that were over a day old and ham in the cold hold units were not date marked.
- Protecting food from environmental contamination
Observation: The dish racks were setting on the floor by the dish machine.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Soups were placed in the warmer at 7 and at 845 am I temped the soup and it was 140-150 degrees F. The owner placed them on the oven and the soup did hit 165-180 degrees F. Use the oven to reheat the soup and then place them on the hot hold unit.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several chemicals were being stored above the three hole sink.
- Food storage containers identified with common name of food
Observation: A couple of large bins, butter bottle, and shaker containers were not labeled.
- Light bulbs, protective shielding
Observation: Hot hold bulbs were not protected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being left on counter tops after each use.
- Cleaning of cooking and baking equipment
Observation: Several baking dishes were not clean to sight. Continue cleaning them.
|
12/19/2014 | Regular |
- Prohibited storage areas for clean equipment and utensils
Observation:Store clean linens outside of the dressing/locker room.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Using a handwashing sink- operation and maintenance
Observation:Keep handsinks clean.
|
03/11/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
12/12/2013 | Routine |
- Food employees hair is effectively restrained
- 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.
The facility does not have a sick policy.
- Disclosure of menu items offered or served raw or undercooked
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Turkey was being stored above apples.
- Utensils and pressure measuring devices maintained
Spatulas on site were not in good condition. Dishes were not clean to sight under the prep table.
- Plumbing system repaired according to law
There was not a mop sink in the facility. The floor drain down stairs was clogged.
- Service sink required
There was not a mop sink in the facility. The floor drain down stairs was clogged.
- Sanitization of food contact surfaces - before use and after cleaning
The dish machine was not heating dishes up to 160 degrees F.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut ham was not date marked.
- Bare hand contact with ready to eat foods
Employees were handling buns with their bare hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Spatulas on site were not in good condition. Dishes were not clean to sight under the prep table. --The top racks above the prep table were not clean to sight.
|
11/27/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided.
- equipment food contact surfaces and utensils clean to sight and touch.
Plastic shelving in walk-in cooler must be cleaned. Ceiling tiles must be washed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground meat must be shelved beneath ready-to-eat food. CORRECTED ON SITE.
- Sanitizers
Mix bleach 3/4 tea. to 1 gal. water (use room temp water) - yields 50-100 ppm chlorine - turns test strip med. purple. CORRECTED ON SITE.
|
07/24/2013 | Routine |
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