| No violation noted during this evaluation. | 06/15/2015 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Potatoes in hot hold below required temps at 125 degrees. Corrected by dumping the food items, the food items were held past required time.
- 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: The facility does not have a Sick Policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Posting inspection reports
Observation: The previous inspection is not posted in the view of the public.
- Using a handwashing sink- operation and maintenance
Observation: The hand sick used to dry coffee pots and hang towels. Corrected by removing the coffee pots and towels.
|
06/08/2015 | Regular |
| No violation noted during this evaluation. | 11/07/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the facility does have a test kit but is not using it.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (ice machine) with build-up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towel not stored in sanitizer solution.
|
10/13/2014 | Regular |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed pulled pork and cut tomatoes in bottom portion of prep cooler temped at 44-45*.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- In-use utensils, between-use storage
Observed ice handle stored in ice.
- Handwashing signage
Observed no hand sink sign.
- 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 food not date marked in the bottom portion of the prep cooler. PIC unable to determine if it's been held longer than 24 hours.
|
11/01/2013 | Routine |
- Handwashing signage
Observed no hand sink sign.
- In-use utensils, between-use storage
Observed ice handle stored in ice.
- Designated areas for employees
use of designated areas by employees
- 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 food not date marked in the bottom portion of the prep cooler. PIC unable to determine if it's been held longer than 24 hours.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Roasts held at a temperature of 130°F or above
Observed pulled pork and cut tomatoes in bottom portion of prep cooler temped at 44-45*.
|
11/01/2013 | Routine |
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