- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Walk-in cooler is not large enough for the amount of foods required to maintain temp 41 degrees or below. Foods temped from 44 to 49 degrees. Foods stacked from the floor to the ceiling.
- 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: The Sick Policy was put into place, but it is not verifiable.
- Drying mops
Observation: Mops not hung to dry.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have written procedures to clean-up vomit and diarrhea.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods in the walk-in cooler are above required temp at 44 to 49 degrees. Service was called during the inspection.
- In-use utensils, between-use storage
Observation: Ice scoop stored on a cardboard box.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice bucket is not clean to sight or touch.
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02/22/2016 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Chicken and beef in the cold hold line above required temp at 45 to 48 degrees. Corrected by not filling past the fill line and voluntarily discarding the foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Onions stored on the floor. Corrected by placing the onions on the shelf.
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04/07/2015 | Regular |
| No violation noted during this evaluation. | 07/03/2014 | Other |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed potentially hazardous foods on the cold hold line temped between 45-48*. Foods were removed and placed in walk in cooler. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemicals stored above food in back storage area.
- Posting of a valid license
Observation: Observed outdated license posted in the establishment.
- Responsibility of the person in charge to restrict
Observation: Upon discussion with PIC it was determined that procedures are not in place when employees have vomiting, diarrhea, jaundice, sore throat with fever or infected wounds or cuts.
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06/16/2014 | Routine |
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