| No violation noted during this evaluation. | 01/07/2016 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Staff reports they are not cleaning and sanitizing juice machine.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Staff reports they are not washing ready to eat apples.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave is visibly soiled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for quat sanitizer.
- Miscellaneous sources of contamination
Observation: No tongs or deli tissue for service of self serve ready to eat apples.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Owner reports that he has not taken CPFM certification.
- Established procedures for responding to vomiting and diarrheal events
Observation: Facility does not have procedures on site.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/08/2015 | Regular |
| No violation noted during this evaluation. | 04/22/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: Person in charge unable to answer food safety questions such as temperature requirements when posed by Inspector.
- Responsibility of food employees and conditional employees to report
Observation: PIC unable to provide employee health documents and symptoms to look for when employee is ill.
- Hand drying provided
Observation: No drying provided at hand sink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: PIC unable to provide paper work that cleaning solution that is used on counter tops and tables is an approved sanitizer as required by CODE.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Plastic silverware that is unwrapped not placed with handles out.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Fruits not washed as required by CODE.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Upon discussion with PIC it was determined food contact surfaces are not cleaned as required by CODE.
- Food temperature measuring devices are provided and readily accessible
Observation:No thermometer in kitchen cooler.
- Miscellaneous sources of contamination
Observation: No tongs provided for ready to eat apples.
- Manual warewashing sinks requirements
Observation: No 3 compartment sink to wash, rinse and sanitize equipment and utensils.
- Handwashing cleanser, availability
Observation: No soap provided at hand sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter tops not clean to sight or touch.
|
04/15/2015 | Non Illness Complaint |
- Manual warewashing sinks requirements
Provide sanitizer and sanitizer test strips. Provide a container large enough to immerse tongs in sanitizer solution. A 3 compartment sink is not required if utensils used are 3 or less and foods are not being prepared.(heated, cooked, etc.) Sanitizer solution concentration should be 50-100ppm chlorine as tested with proper test strips.
- Handwashing signage
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer and sanitizer test strips. Provide a container large enough to immerse tongs in sanitizer solution. A 3 compartment sink is not required if utensils used are 3 or less and foods are not being prepared.(heated, cooked, etc.) Sanitizer solution concentration should be 50-100ppm chlorine as tested with proper test strips.
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Provide paper towels at all handsinks.
- Cleanability of floors, walls, and ceilings
Repair any holes in the walls. Toilet room doors must be self closing.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible
|
09/04/2013 | Routine |
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