| No violation noted during this evaluation. | 08/31/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. An ice scoop was damaged and discarded.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups exceeded the cup dispenser limit.
- Eating, drinking, or using tobacco
Observation: An employee had an uncovered drinking cup in the food prep area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The intake vents were dusty and filters were plugged.
- Common name-working containers
Observation: A chemical spray bottle was not labeled. The unit was labeled prior to me leaving.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean plan. i Provided a noro clean up document and the facility stated they would copy it and place it into protocol.
- Food is properly identified and monitored
Observation: Prepped items on the front table were not timed marked.
- Indoor and outdoor surfaces
Observation: The facility's base boards were damaged. There was a hole in the wall by the serving counter. Gaskets were damaged on the fridge unit and the ice machine.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Tomatoes that were prepped the night before temped out at 45-46 degrees F.
|
08/18/2015 | Regular |
- Food employees hair is effectively restrained
Observation: The manager was not wearing a hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: The single use containers in the front were not protected with a plastic sleeve or a dispenser.
- Physical facilities maintained in good repair
Observation: The gasket on the ice machine door were damaged.
- Food temperature measuring devices are provided and readily accessible
Observation: The fridge under the serving counter was not accessible.
- Common name-working containers
Observation: The purple chemical spray bottle was not labeled.
|
11/20/2014 | Regular |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/04/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens in the walk in cooler were not clean to sight.
- Linens- cleaning and storage
The ice machine had some mold slime on the front metal plate. Single use containers were above the dispenser limit and several single use cups were out of plastic sleeves.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were being left out on the counters after each use. Shell storage units above the prep area and on the side of the prep area were not clean to sight. --The ice machine had some mold slime on the front metal plate. Single use containers were above the dispenser limit and several single use cups were out of plastic sleeves.
- Common name-working containers
Soap squirt bottles were not labeled.
- 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.
Employees could not remember the cooking temperatures for chicken, hamburger, hot held foods. The employees could not remember the 5 food borne illnesses and symptoms of food borne illnesses.
- Duties of PIC
Employees could not remember the cooking temperatures for chicken, hamburger, hot held foods. The employees could not remember the 5 food borne illnesses and symptoms of food borne illnesses.
- Where to wash
When switching tasks employees were not washing their hands (cash register duty to prep, from placing dishes in the three hole sink to prepping food again, and prior to placing gloves on.
- Compliance with submitted HACCP plans and approved variance procedures
Time was not being used on items in the prep area (cheese, tomatoes, salsa). All items were discarded.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out on the counters after each use. Shell storage units above the prep area and on the side of the prep area were not clean to sight.
- Food storage containers identified with common name of food
Squirt bottles were not labeled on site.
|
08/21/2013 | Routine |
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