- Safe, unadulterated, honestly presented
Observation: Two dented cans in dry storage. Staff voluntarily removed for return.
- 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: Facility is unable to provide Employee Health policy at time of inspection.
|
02/22/2016 | Regular |
| No violation noted during this evaluation. | 09/21/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on dish machine.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in front cooler next to hot hold units.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine and can opener not clean to sight or touch. Thermometers not clean to sight or touch. Thermometers were cleaned on sight.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine not sanitizing food contact surfaces as required by code. Discussed with PIC that food contact surfaces must be sanitized manually until dish machine is fixed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Quat sanitizer below 200ppm. Quat sanitizer bucket was re-filled during inspection to achieve 200ppm. Corrected.
- 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: Ventilation system above ovens not clean to sight or touch.
- Foods are cooled using appropriate methods
Observation: Upon discussion with PIC it was determined that foods are being cooled using inappropriate methods. Discussed with PIC proper time and temperature requirements of cooling foods.
- Handwashing cleanser, availability
Observation: Soap dispenser not dispensing soap.
|
09/08/2015 | Regular |
- Physical facilities maintained in good repair
Observation:Damaged flooring in warewash area.
- Eating, drinking, or using tobacco
Observation:Open drink container in kitchen
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage of clean linens, single-service, and single use articles
Observation:Single use items stored on the floor
|
04/02/2015 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Provide thermometers in all cooling units
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Inadequate seperation of raw meats and ready to eat foods in the walk in cooler
- Physical facilities maintained in good repair
Observation:Excessive ice and frost buildup in walk in freezer. Clean the ice and water dispenser chutes and the water dispenser spout.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Potentially hazardous foods not datemarked in serving line cooler
- Hand drying provided
Observation:Ensure hand towels are available at all handsinks
|
10/01/2014 | Routine |
- Foods are cooled using appropriate methods
Observation:Continue to improve cooling procedures for large quantities. Place foods in mechanical refrigeration prior to reaching 135*, cool from 135* to 70* within 2 hours, further cool the food from 70* to 41* or less within the next 4 hours.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometer not visible in walk in cooler
- Hand drying provided
Observation:Paper towels not available at all hand wash sinks
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04/10/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
10/17/2013 | Routine |
- Foods are cooled using appropriate methods
Cool large quantities of food quickly. Hot foods must be cooled from 135* to 70* within 2 hours and then further cooled to 41* or less within the next 4 hours. Cool large quantities in shallow pans and smaller portions.
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
|
10/03/2013 | Routine |
- Food storage - preventing contamination from the premises
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Medicine restrictions
Personal medicines must be stored in a closed, labeled container Corrected at time of inspection
|
04/09/2013 | Routine |
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