| No violation noted during this evaluation. | 09/21/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- 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: Shredded lettuce, cottage cheese, sliced tomatoes on buffet cold hold temped between 48-51*.
- Fingernail maintenance, polish, and artificial fingernails
Observation: Food employee handle food with polished nails.
- 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: PHF on buffet hot hold temped between 118 - 125*. Foods were voluntarily discarded during inspection. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on floor behind prep cooler.
|
03/30/2015 | Regular |
- Duties of PIC
Observation: Persons in charge unable to answer food safety questions.
- Physical facilities maintained in good repair
Observation: Observed physical facilities not maintained in good repair.
- 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 potentially hazardous foods on hot hold buffet line temped between 108*-115*. Foods were voluntarily discarded. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed soup held longer than 7 days. Soup was voluntarily discarded. 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 not date marked and PIC unable to answer as to what date the coleslaw cups were made. Food was voluntarily discarded. Corrected.
- Sanitization methods - hot water, chemical
Observation: Observed dish machine sanitizer not properly sanitizing dishes/utensils.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in vent system.
|
03/05/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
06/27/2013 | Routine |
- Insect control devices are properly designed and installed
Observed holes along the ceiling in the back storage area.
- Private homes
Observed ceilings and walls with water damage. Observed physical facilities not maintained in good repair.
- Light intensity
Observed ceilings and walls with water damage. Observed physical facilities not maintained in good repair.
|
04/17/2013 | Routine |
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