- Storage of clean linens, single-service, and single use articles
Observation: Single use contianers in the back room were not being stored in plastic sleeves.
- Air drying of equipment and utensils
Observation: Plastic equipment were not being air dried prior to storage.
- Multiuse food contact surfaces are cleanable
Observation: A couple of food equipment in the back room were damaged.
- Food is properly labeled
Observation: The water spray bottle was not labeled. The unit was labeled prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: One common towel was laying on the counter top. The unit was placed in sanitizer prior to me leaving.
- Sanitizers
Observation: The quat sanitizer measured 0 ppm. The unit was remixed to 200 ppm.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The staff currently does not have a CFPM on site.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above the three hole sink. The units were moved.
|
01/22/2016 | Regular |
| No violation noted during this evaluation. | 02/27/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips for checking concentration of sanitizer.
- Physical facilities maintained in good repair
Observation: Tile floor in back not maintained in good repair.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Sanitizers
Observation: Quat based sanitizer below 200ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- 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: Various potentially hazardous foods on front make table line above 41*.
|
02/05/2015 | Regular |
- Handwashing signage
Observation: A hand wash sign was not posted at the hand wash sink.
- 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: Cheese was being stored at 44 degrees F.
- Dressing areas and lockers
Observation: Purses were not being placed in locker room area in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tape was being placed on new knives (handle).
- Light bulbs, protective shielding
Observation: A light was not covered in the walk in freezer.
|
04/22/2014 | Routine |
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