| No violation noted during this evaluation. | 01/19/2016 | 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: No verifiable manner at time of inspection that employees have been informed of their Employee Health Reporting responsibility.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
|
01/15/2016 | Regular |
| No violation noted during this evaluation. | 06/11/2014 | Follow Up LOC |
- Hand and arm jewelry prohibition
Observation:Jewelry Prohibition-Food handler wearing a watch on wrist during food preparation activities.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Slicer blade and surfaces soiled with food particles.
- Multiuse food contact surfaces are constructed of safe materials
Observation:Wicker bread baskets in bad repair with broken pieces and a surface that is not durable or easily cleanable.
- Food employees hair is effectively restrained
Observation: Food handlers not wearing hair restraints while preparing/handling food products.
- Miscellaneous sources of contamination
Observation:Trash bags were stored briefly in the handsink then thrown onto a cart that is used to transport food and food contact items. Corrected at time of inspection.
- Plumbing system maintained in good repair
Observation:3 compartment sink does not drain properly when the water reaches the overflow drain causing water to pool on the floor. The faucet on the 3 compartment sink closest to the walkin cooler drips when turned off.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have quat sanitizer test strips to measure the concentration of sanitizer at the 3 compartment sink.
- Food storage containers identified with common name of food
Observation:Several unlabeled ingredient containers in food prep and dry goods storage area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled with food particles in hard to reach places (under equipment and corners of food storage areas.
- Separation from food, equipment, utensils, linens, and single service
Observation:Ecolab chemical stored above disposable utensils in storage area and lotion stored above dishes. Chemicals were moved below and away from food contact items. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observation:Open drink containers stored on top of the ice machine in the kitchen.
|
06/04/2014 | Routine |
- Food storage - preventing contamination from the premises
Observed several food products stored uncovered: pans of food items in the dry goods storage area and also remaining pie in a pie pan in the walkin refrigeration unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed the exterior surfaces of the large ingredient bins in the kitchen are soiled with an accumulation of food residue. Observed shelving in the kitchen is soiled with food particles.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed a container of cooked chicken in the walkin in cooler date marked 11-19 and container of prepared pudding date marked 11-18 that had not been disposed of within the 7 day time frame. Corrected at time of inspection.
- Linens- cleaning and storage
Observed plastic utensils in the customer self service area are stored in a container with the food contact surface up, instead of the handles stored upright to prevent the contamination of the food contact surface.
|
11/26/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
07/01/2013 | Routine |
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