| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have quat test kit to verify the concentration of quat sanitizer solution.
- Food is properly labeled
Observation: Prepackage food (bread) in the front customer area does not contain proper labeling. Person In Charge moved bread behind the front counter and will be managed by staff that are knowledgeable of ingredients in the food.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for bodily fluids clean-up at establishment.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manger employed at establishment.
- Posting inspection reports
Observation: Most previous inspection not posted.
- Food properly labeled with major food allergens
Observation: Prepackage food (bread) in the front customer area not labeled with major allergens. Person In Charge moved bread behind the front counter and will be managed by staff that are knowledgeable of allergens in the food.
- 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: No verifiable manner of Employee Health Reporting Agreement at establishment.
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water system is unable to meet the peak demand.
- 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: Display case (cooler) in front area does not have a thermometer. Person In Charge put a thermometer in cooler.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration (Quat) tested too high in spray bottles and directly from dispenser. Person In Charge diluted sanitizer to proper concentration and contacted chemical supplier to adjust dispenser.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Temperature at handsinks in coffee area, kitchen, and warewashing too low (84.2 F). Warewashing was halted until temperature at sinks was confirmed at proper temperature.
|
12/07/2015 | Regular |
| No violation noted during this evaluation. | 03/26/2014 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation:Employee beverage container without a tight fitting lid stored on food prep/packaging table. Corrected at time of inspection.
- Handwashing signage
Observation:Hand sinks in the prep area by the stove and in the dishwashing area do not have hand washing signs
- Food is properly labeled
Observation:Prepackaged bread, pecan rolls, cinnamon rolls, and muffins prepared onsite are not labeled with the name of the product, manufacturers name and address, list of ingredients and major allergens and net weight/quantity.
- Hand drying provided
Observation:
- Handwashing cleanser, availability
Observation:
|
03/14/2014 | Routine |
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