| No violation noted during this evaluation. | 11/13/2015 | Follow Up LOC |
- Sanitizers
Observation: Quat based sanitizer above required concentration. Sanitizer was dumped during inspection and re-filled to proper concentrations. Corrected.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Mixed vegetables temped at 52* that was cooled from the day before. Mixed vegetables were voluntarily discarded during inspection. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sanitizer bucket stored next to sandwiches. Bucker was moved during inspection. 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: Potentially hazardous on salad bar temped at 50*. Foods were moved cooler during inspection. Corrected.
- Foods are cooled using appropriate methods
Observation: Foods are not being cooled using appropriate methods. Discussed with PIC appropriate methods to cool foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs in reach in cooler stored above ready to eat foods. Eggs were moved to bottom shelf during inspection. Corrected.
- Outer openings are protected
Observation: Exterior door leading to garbage bins with light coming through it.
|
09/29/2015 | Regular |
| No violation noted during this evaluation. | 03/16/2015 | Follow Up LOC |
- Sanitizers
Observation: Quate sanitizer in spray bottle above 200ppm. Sanitizer was dumped during inspection and re-filled to achieve 200ppm. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge unable to provide procedures for clean up of vomiting and diarrhea events.
- In-use utensils, between-use storage
Observation: Handle of scoop stored in ice.Ice was voluntarily discarded during inspection and scoop was placed in dish machine. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Boiled eggs held longer than 24 hours not date marked. Eggs were date marked during inspection. Corrected.
|
03/05/2015 | Regular |
- Common name-working containers
Observation:Sanitizer container not labeled
- Test kit provided and used to measure sanitizing solution concentration
Observation:Obtain and use the proper test strips for the type of sanitizer being used
- Using a handwashing sink- operation and maintenance
Observation:Handsink blocked by door. Keep the handsink easily accessible
- Other liquid waste and rain water
Observation:Visible condensate drippage and accumulation in walk in freezer
- Protecting food from environmental contamination
Observation:Store cleaning equipment adequately seperate from food storage.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
09/30/2014 | Routine |
- Food storage containers identified with common name of food
Observation: Observed working food container not labeled with the common name of the food. Container was labeled. 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 foods taken out of their original container and held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Posting inspection reports
Observation: Observed most recent inspection not posted where the public can view it.
|
03/12/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
10/23/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed milk in small milk cooler temped at 42.5*. Milk was moved to a different cooler. Corrected at time of inspection
- Handwashing cleanser, availability
Observed hand sink not easily accessible due to items stored in front of it. Observed soap dispenser not in working condition.
- Using a handwashing sink- operation and maintenance
Observed hand sink not easily accessible due to items stored in front of it. Observed soap dispenser not in working condition.
- Sanitizers
Observed quat sanitizer below 200ppm.
- Air drying of equipment and utensils
Observed various utensils not properly air dried.
- When to wash
Observed food employees wearing gloves not wash their hands in between jobs and not changing gloves.
|
10/07/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/05/2013 | Routine |
- Cutting surfaces maintained
Observed green cutting board with pits and grooves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held in the establishment for 24 hours not date marked.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the large milk cooler.
|
04/03/2013 | Routine |
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