- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked rice was not dated. The units were dated prior me leaving.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility is signed up for serve safe in February. Will check in during my next inspection.
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02/04/2016 | Physical Recheck |
- 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.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored outside of the sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the prep fridge were not dated with their date marks.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up procedure.
- Handwashing aides and devices, use restrictions
Observation: The hand sink was loaded with utensils.
- Demonstration of Knowledge
Observation: The PIC did not know any temperatures of foods they cook in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight.
- Common name-working containers
Observation: The spray bottles were not labeled in the prep area.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The PIC could not explain the symptoms of food borne illness. The PIC could not find his sick policy that was previously provided.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces in the prep area were not clean to sight.
- Cutting surfaces maintained
Observation: Cutting boards were not clean to sight.
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12/22/2015 | Regular |
| No violation noted during this evaluation. | 07/09/2015 | Follow Up LOC |
- 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 did not have a thin probe thermometer on site.
- 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: The vents in the walk in cooler units were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Handwashing aides and devices, use restrictions
Observation: The hand sink was being used to store utensils at in the kitchen.
- Protecting food from environmental contamination
Observation: There was veggies setting on the floor in the walk in cooler unit. The units were set up on the shelf prior to me leaving.
- Physical facilities maintained in good repair
Observation: There was a vent screen missing in the walk in cooler unit.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled.
- Eating, drinking, or using tobacco
Observation: There was an uncovered drinking container in the prep area. The container was discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces in the food prep area were not clean to sight. Continue cleaning.
- Hand drying provided
Observation: The facility did not have hand towels placed by their hand sink.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility did not have a sick policy on hand. I provided them with a sick policy and the employees signed it.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with a noro clean up document and the facility stated they would place it into protocol.
- 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.
- Food employees hair is effectively restrained
Observation: The meat prep employee was not wearing a hair restraint.
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06/16/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Onions were being stored on the floor in the prep area.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not remember the 5 food borne illnesses and the 5 symptoms of food borne illness.
- Demonstration of Knowledge
Observation: The person in charge did not remember all the FS 101 requirments and sick policy.
- Bare hand contact with ready to eat foods
Observation: The cook was handling taco shells with his bare hands.
- Light bulbs, protective shielding
Observation: The light in the walk in freezer unit was not shielded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The cutting equipment in the meat area was not clean to sight. Tongs to the rolls and donuts was not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure for cleaning up diarrhea and vomiting.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the fridge in the prep area there was raw chicken above BBQ sauce. In the walk in cooler there was some chicken above beef.
- 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 did not have a thin tipped thermometer to temp small masses with.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves in the food prep area were not clean to sight. Continue cleaning shelves in the dry storage area. Boxes on the floor with blood in the back prep area. Continue getting rid of all unnecessary materials in the prep area. The walk in walls were not clean to sight.
- Indoor and outdoor surfaces
Observation: Tiles were missing in the meat cutting area and in the back room area. A couple of tiles noted as damaged in the grocery area.
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05/22/2014 | Routine |
- Discharge from eyes, nose, and mouth
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08/14/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
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08/09/2013 | Routine |
- Light bulbs, protective shielding
Lights in the walk in cooler were not protected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was not partitions to segregate the meats in the display case.
- Food temperature measuring devices are provided and readily accessible
I did not observe a thin tipped thermometer to temp small masses with.
- Eating, drinking, or using tobacco
There was cups that did not have a straw or a screw cap lid in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Steel sponges were damaged. The tongs in the roll case was not clean to sight. The ice machine was not clean to sight.
- Test kit provided and used to measure sanitizing solution concentration
No test strips on sight to test quat sanitizer.
- Roasts held at a temperature of 130°F or above
Pork taco, tomatoes, milk eggs - 49 to 50 degrees All items that were potentially hazardous in the sandwich machine were discarded.
- Smoke free air act
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the walk in were not clean to sight.
- Poisonous or toxic materials used and applied
Quat sanitizer in the prep area tested 100 ppm. It needs to maintain 200 ppm.
- Bare hand contact with ready to eat foods
The cook did not have gloves during inspection.
- Food storage - preventing contamination from the premises
Food was being stored on the floors in the coolers/freezers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meat was not dated in the coolers.
- Storage and maintenance of wet and dry wiping cloths
Common towels were being left out of sanitizer after each use.
- When to wash
The cook entered the prep area and did not wash his hands.
- Utensils and pressure measuring devices maintained
Steel sponges were damaged. The tongs in the roll case was not clean to sight. The ice machine was not clean to sight.
- Package integrity
A couple of dented cans stored on the shelf.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility did not have a sick policy/the person in charge did not know FS 101 requirements.
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07/26/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the walk in were not clean to sight.
- Food temperature measuring devices are provided and readily accessible
I did not observe a thin tipped thermometer to temp small masses with.
- When to wash
The cook entered the prep area and did not wash his hands.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility did not have a sick policy/the person in charge did not know FS 101 requirements.
- Package integrity
A couple of dented cans stored on the shelf.
- Poisonous or toxic materials used and applied
Quat sanitizer in the prep area tested 100 ppm. It needs to maintain 200 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meat was not dated in the coolers.
- Roasts held at a temperature of 130°F or above
Pork taco, tomatoes, milk eggs - 49 to 50 degrees All items that were potentially hazardous in the sandwich machine were discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Steel sponges were damaged. The tongs in the roll case was not clean to sight. The ice machine was not clean to sight.
- Food storage - preventing contamination from the premises
Food was being stored on the floors in the coolers/freezers.
- Smoke free air act
- Storage and maintenance of wet and dry wiping cloths
Common towels were being left out of sanitizer after each use.
- Utensils and pressure measuring devices maintained
Steel sponges were damaged. The tongs in the roll case was not clean to sight. The ice machine was not clean to sight.
- Test kit provided and used to measure sanitizing solution concentration
No test strips on sight to test quat sanitizer.
- Eating, drinking, or using tobacco
There was cups that did not have a straw or a screw cap lid in the prep area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was not partitions to segregate the meats in the display case.
- Light bulbs, protective shielding
Lights in the walk in cooler were not protected.
- Bare hand contact with ready to eat foods
The cook did not have gloves during inspection.
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07/26/2013 | Routine |
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