| No violation noted during this evaluation. | 01/20/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Air drying of equipment and utensils
Observation: Cleaned containers were drying improperly not allowing proper air drying. Person in Charge separated containers to allow for proper air drying.
- Posting of a valid license
Observation: Expired Food License posted on the wall at time of inspection. Expired 7/30/15.
- 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: No verifiable Employee Reporting Agreement available at time of inspection.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on ice plate inside ice machine. Screws used to install ice plate covered in rust. Person in Charge placed clean sheet pan on ice and used sanitizer to clean up loose debris. Prior to physical re-check ice machine must be completely cleaned and sanitized.
- Plumbing system maintained in good repair
Observation: Multiple leaks coming from faucet at three compartment sink.
- Physical facilities maintained in good repair
Observation: Light switch to walk-in cooler is in disrepair.
- Sanitizers
Observation: Quat sanitizer at three compartment sink tested high (<400ppm). Concentration of quat sanitizer is also high at dispensing unit (<400ppm). Employees will dilute quat sanitizer to proper concentration until the dispenser can be serviced.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Clean up Procedure available at time of inspection.
|
01/07/2016 | Regular |
| No violation noted during this evaluation. | 04/22/2014 | Illness Complaint |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
10/15/2013 | Routine |
- Responsibilities of Permit Holder
Expired license posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling soiled above microwave in front area.
- equipment food contact surfaces and utensils clean to sight and touch.
Slicer has food residue build-up.
- Sanitization methods - hot water, chemical
Sanitizer concentration too strong in Three compartment sink, Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Some meats in open top cooler temping at 50 degrees F. Meats stacked above cooler line.
- Air drying of equipment and utensils
|
09/26/2013 | Routine |
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