| No violation noted during this evaluation. | 10/22/2015 | Follow Up LOC |
- 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: The facility does not have a Sick Policy.
|
07/07/2015 | Follow Up LOC |
- 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: The walk-in cooler is above required temp at 47 degrees. Potentially hazardous foods in the walk-in cooler temped at 47 degrees. Cooked foods were voluntarily discarded.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach or quat test strips.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- 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: The facility does not have a Sick Policy.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The walk-in cooler is not working. The facility does not have adequate cooling equipment for the amount of foods provided. Until the walk-in cooler is fixed, the facility should limit their menu.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
|
06/23/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips.
- Light bulbs, protective shielding
Observation: One set of lights were not covered in the food prep area.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef was being stored above already cooked corn.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Food employees hair is effectively restrained
Observation: The cook did not have an effective hair restraint.
- Protecting food from environmental contamination
Observation: Tube going into the ice in the ice machine is unapproved. --Observation: Ice behind the bar did not have a cover over it.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Precooked products were not date marked.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign.
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- 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.
Observation: The facility did not have a sick policy in place.
- Eating, drinking, or using tobacco
Observation: The cook had an open container when prepping food in the food prep area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:The facility did not have a certified food protection manager.
|
12/18/2014 | Regular |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
11/22/2013 | Routine |
- Hand drying provided
- Linens- cleaning and storage
Straws and single use cups in the bar area were not being stored in plastic sleeves or dispenser units.
- Designated areas for employees
use of designated areas by employees
- Beverage tubing, cold plates, and ice unit drain lines
Straws and single use cups in the bar area were not being stored in plastic sleeves or dispenser units.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have any test strips during inspection.
- Handwashing signage
- 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.
The person in charge did not know the food service 101 requirements. The facility did not have a sick policy.
- Food temperature measuring devices are provided and readily accessible
There was not a thermometer in the prep cooler unit. The facility does not have a thin probe thermometer to temp small masses with.
- Storage and maintenance of wet and dry wiping cloths
- Plumbing system repaired according to law
The handsink drain in the prep area was clogged.
- Food on display is protected from contamination by consumers
The ice used as a coolant was also being used as an ingredient. Ice in the bin up front was not protected with a cover.
- Common name-working containers
Several chemical spray bottles were not labeled in the prep area.
- Using a handwashing sink- operation and maintenance
- Handwashing cleanser, availability
- Food employees hair is effectively restrained
The person in charge did not have a hair restraint.
- Ice used as exterior coolant not used as a food
The ice used as a coolant was also being used as an ingredient. Ice in the bin up front was not protected with a cover.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef was being stored above ready to eat foods in the prep cooler unit.
- Food storage containers identified with common name of food
Containers in the fridge unit were not labeled with the common food inside.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked chili and other soups were not date marked.
- Bare hand contact with ready to eat foods
Employees were handling buns with their bare hands.
|
11/06/2013 | Routine |
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