| No violation noted during this evaluation. | 07/09/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test sanitizer with.
- Demonstration of Knowledge
Observation: Person in charge did not know food safety 101 requirements. I provided a food safety 101 requirements booklet.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine upstairs was not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers upstairs were not in plastic sleeves or dispenser units.
- Handwashing signage
Observation: Hand sinks up and down stairs did not have hand wash signs posted by them. I provided them hand wash signs and they posted the signs by the sinks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Identifying information-original container
Observation: Several spray bottles upstairs were not labeled in the bar area.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer on site.
|
04/22/2015 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The beer coolers did not have a thermometer that was accessible.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- 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 sick policy on sight.
- Bare hand contact with ready to eat foods
Observation: The bar tender was handling buns were her bare hands.
- Common name-working containers
Observation: The windex container upstairs was not labeled.
- 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: The side cold hold machine was maintaining 44-46 degrees.
- Indoor and outdoor surfaces
Observation: A ceiling tile was missing in the upstairs prep area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left on the counter tops after each use.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups upstairs was not protected.
- Food storage - preventing contamination from the premises
Observation: The ice in the bar area was not protected.
- Duties of PIC
Observation: Person in charge shall make sure temps in the small fridge are maintained below 41 degrees and gloves are being used.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored on the bar three hole sink area.
- Demonstration of Knowledge
Observation: The person in charge did not know what temps cut beef shall be cooked at and what temps of foods in the cold hold unit shall be maintained at.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
|
03/21/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Food temperature measuring device construction
Several fridge units did not have thermometers.
- Shellstock, condition
Ice holding units did not have a cover over the units.
- Air drying of equipment and utensils
I did not see test strips on site.
|
03/19/2013 | Routine |
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