- Protecting food from environmental contamination
Observation: Scoops on the prep line did not have a handles on them. The scoops were discarded and replaced with scoops with handles.
- 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
Observation: The intake vents were not clean to sight.
- Food storage containers identified with common name of food
Observation: An oil container in the prep area was not labeled.
- Storage and maintenance of wet and dry wiping cloths
Observation: One common towel was laying on a counter top after it was used.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge under the prep line did not have a thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A plastic scoop in the ice bin was damaged. The unit was considered uncleanable and discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The small fan in the prep area was not clean to sight. Continue to look at all other non food contact surfaces for opportunities to clean.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were being left out of plastic sleeves or dispensing unit behind the register.
|
07/17/2015 | Regular |
| No violation noted during this evaluation. | 08/06/2014 | 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 thin tipped thermometer was not working during inspection.
- Storage of clean equipment and utensils
Observation: Scoop handles were laying in the food in the walk in cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were setting out on counter tops after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was condensation that was dripping from an air conditioner unit. A fan in the front was dusty.
- Protecting food from environmental contamination
Observation: The fridge under the prep area was dripping water from the unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. A spatula and cutting boards were not clean to sight as well.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The small fridges under the prep area did not have thermometers.
- Demonstration of Knowledge
Observation: The person could not remember the 5 food borne illnesses and the 5 symptoms of food borne illness.
- Food storage containers identified with common name of food
Observation: The ice buckets were not labeled above the ice machine. Squirt bottles by the fryer units were not labeled.
- 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- 45 degrees F and tomatoes were 48 degrees F.
- 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
Observation: The vent hood above the hamburger cooker was dusty.
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08/04/2014 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
The person in charge did not notify the health department when they had a reportable case of a food borne illness. Corrected at time of inspection
|
11/22/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
|
03/07/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
The facility does not have a written policy for time as a control. The time marks were not updated when I entered the facility.
- Linens- cleaning and storage
A bucket labeled, Ice bucket only, was being used to store driveway salt. The bucket needs to be tossed. The cups were exceeding the cup dispenser limit.
- Air drying of equipment and utensils
A couple containers were noted with water left on them in storage.
- Poisonous or toxic materials used and applied
The sanitizer on the line was 0 ppm.
- Drying mops
- equipment food contact surfaces and utensils clean to sight and touch.
A bucket labeled, Ice bucket only, was being used to store driveway salt. The bucket needs to be tossed. The cups were exceeding the cup dispenser limit.
- Food storage containers identified with common name of food
A shaker containers and a bottle with yellow fluid were not labeled
- Food temperature measuring devices are provided and readily accessible
The cold hold unit below the prep area did not have an accessible thermometer in it. The facility did not have a thin tipped thermometer.
- Storage and maintenance of wet and dry wiping cloths
Wipping cloths were being stored on the counter tops after each use.
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03/05/2013 | Routine |
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