- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent not clean.
- 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: Foods on the salad bar above required temp at 45 degrees.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up vomit and diarrhea.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine is not sanitizing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment handles, shelves, and floors not clean.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- 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.
|
01/19/2016 | Regular |
| No violation noted during this evaluation. | 05/07/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Door handles not clean.
- Sanitization methods - hot water, chemical
Observation: The dishwasher is not sanitizing.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surface (can opener) not clean to sight or touch. Corrected.
- 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: Foods in the salad bar above the required temp at 45 to 47 degrees.
- Light bulbs, protective shielding
Observation: Lights in the walk-in cooler and freezer without protective shielding.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the cooler not date marked. Corrected.
|
03/02/2015 | Regular |
| No violation noted during this evaluation. | 06/24/2014 | Other |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed cooler entrance liners with build up on them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed hair on surface of cutting block.
- When to wash
Observation: Observed food employee not wash hands before food prep, food employee washed hands during inspection. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed marinara sauce on buffet temped at 91*. Marinara sauce was voluntarily discarded. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed food employee handle ready to eat apples with bare hands, apples were voluntarily discarded, employee put gloves on. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed coleslaw held longer than 24 hours not date marked, coleslaw was voluntarily discarded. Corrected.
- Sanitizers
Observation: Observed quat sanitizer above 400ppm.
|
04/07/2014 | Routine |
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