- Bare hand contact with ready to eat foods
Observation: Employee did not wear gloves when preparing toast. Gloves or barrier methods used when working with ready to eat food. Manager and employee trained on proper glove usage.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Temperature of reheated roast beef was at 150 degrees after 1 1/2 hours. To get the roast to the proper temperature of 175 degrees in 2 hours the manager microwaved the meat which heated the meat to 169 degrees.
- Demonstration of Knowledge
Observation:The person in charge was not knowledgeable about the proper cooling process of hot food, date marking food after 24 hours, re heating hot foods and wearing gloves when preparing ready to eat foods.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked potato soup observed in walk in cooler in plastic container with lid. Soup tempted at 124 degrees after it was in the cooler for 1 hour. To cool the soup to the proper temperature of 70 degrees in 2 hours the following changes were made. Soup was transferred to metal bowl which was then put in an ice bath. Containers were transferred back to the cooler without cover and stirred with spoon. 45 minutes latter soup was 65 degrees. 1st step of process was cooled properly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pre cooked peas, carrots and baked potatoes were not date marked after 24 hours of being put in container. They have been date marked during inspection.
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02/18/2016 | Regular |
| No violation noted during this evaluation. | 08/25/2015 | Follow Up LOC |
- Sanitizers
Observation: All sanitizer containers are weak. All containers were reworked and now have labels on all of them on the right amount of bleach to water. Corrected on site.
- In-use utensils, between-use storage
Observation: Ice cream scoop was stored in water when not in use. This is used for potato salad so it will now be stored in the cooler on the lid of the container.
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08/14/2015 | Regular |
| No violation noted during this evaluation. | 03/04/2015 | Physical Recheck |
- Equipment and utensils are adequately rinsed after washing
Observation: Rinse sink will also be filled when washing dishes.
- Cleanability of floors, walls, and ceilings
Observation: Walls by handsink and wall by fryer are rough and not cleanable.
- Mechanical ventilation
Observation: Exhaust fan in mens bathroom
- Sanitizers
Observation: Sanitizer too strong.
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02/04/2015 | Regular |
| No violation noted during this evaluation. | 09/09/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Biscuits stored under raw hamburger. Raw pork stored over lettuce and tomatoes. Raw chicken also over pancake mix. Raw meat will be stored seperate from ready to eat food and pancake mix.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths will be stored in sanitizer solution. IF using spray bottle paper towels must be used. Also documented on last inspection 7-12-13.
- Food storage - preventing contamination from the premises
Observation: Food stored in walk in will be 6 inches off of floor.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Using the mop sink as a handsink also. Hand sink is for hand washing only. Upstairs will have a handsink centrally located for hand washing only. Documented on 7-12=13.
- Cleanability of floors, walls, and ceilings
Observation: Paneling is not smooth and cleanable by back table and ware wash area. All walls need to be smooth and easily cleanable. Also documented on 7-12-13 inspection.
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07/30/2014 | Routine |
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