- In-use utensils, between-use storage
Observation: using bowls to scoop food items. Bowls stored in contact with food.
- Sanitizers
Observation: Chlorine sanitizer measured at 0 ppm. Staff fixed at time of inspection to proper concentration.
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02/08/2016 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left on counter tops after each use.
- Identifying information-original container
Observation: A chemical spray bottle was not labeled. The unit was labeled prior to me leaving.
- Sanitizers
Observation: Bleach water test out at 200 ppm. The solution was diluted and was tested at 50 ppm prior to me leaving.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up procedure. I provided a noro clean up document and the facility stated they would copy it and place it into protocol.
- Eating, drinking, or using tobacco
Observation: An employee had an open container in the food prep room. The unit was discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight. The units were cleaned prior to me leaving.
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07/29/2015 | Regular |
- Food storage containers identified with common name of food
Observation:Label all food containers as to the contents
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemark food items when they are removed from the freezer
- Protecting food from environmental contamination
Observation:Store frozen raw animal products seperate from each other and keep the containers of food protected by closing boxes,covering, etc.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Ensure that the vent hood does not allow dripping of residue
- Plumbing system maintained in good repair
Observation:Repair leaking faucets. Disconnect the wash hose from the faucet when not using the hose.
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01/27/2015 | Regular |
| No violation noted during this evaluation. | 07/17/2014 | Other |
- Food storage containers identified with common name of food
Observation: Observed working food containers not labeled with the common name of the food.
- In-use utensils, between-use storage
Observation: Observed forks stored with handles in container. Forks were moved. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw sausage stored above whole muscle meat. Sausage was moved to a different shelf during inspection. Corrected.
- Sanitizers
Observation: Observed bleach sanitizer in bucket above 100ppm. Water was added to bleach. Corrected. Observed dish machine bleach sanitizer below 50ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Where to wash
Observation: Observed employee not wash hands before food prep. Employee was instructed to wash hands by PIC. Corrected.
- Hand drying provided
Observation: Observed employee dry hands with hand towel. Employee was instructed to dry hands with disposable towels provided. Corrected.
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07/08/2014 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dish machine not sanitizing at 50-100ppm. Use 3 hole sink to sanitize until dish machine is repaired.
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01/23/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings. Clean hood and filters often enough to prevent drippage.
- Foods are cooled using appropriate methods
Cool hot foods quickly. When foods being cooled reach 135* they must be placed in a cooler. Cool hot foods from 135* to 70* within 2 hours, and then further cool those foods to 41* or less within the next 4 hours.
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07/11/2013 | Routine |
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