| No violation noted during this evaluation. | 11/24/2015 | Physical Recheck |
- Handwashing signage
Observation: Didn't have handwashing sign posted at the following handwashing stations: 1) dish room 2) left side of kitchen 3) both restrooms.
- Material characteristics of non-food contact surfaces
Observation: Observed bare wood shelving unit in dry storage.
- Sanitization methods - hot water, chemical
Observation: The facility was using soapy water to clean tables in dinning room. If food employee allergic to chlorine, must provide other type of sanitizer, such as QA and iodine.
- Foods are cooled using appropriate methods
Observation: Didn't have written procedure for french fries cooling methods.
- Manual warewashing sinks requirements
Observation: Didn't have drain stopper for the rinse basin of three compartment sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have chlorine test strips.
- Toilet room
receptacle, enclosed, fixtures clean
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Responsibility of food employees and conditional employees to report
Observation: The facility didn't have Foodborne Illness Reporting Agreement records.
- Drying mops
Observation: Used mop stored in floor sink without air dry.
- Cleaning of cooking and baking equipment
Observation: Food buildup in microwave.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Didn't have any employee that has supervisory and management responsibility and the authority to direct and control food preparation and service is a certified food manager.
- Common name-working containers
Observation: Several chemical sprayer bottle not labeled with common name at kitchen line area.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Kitchen line cooler 2) reach-in cooler in dry storage didn't have thermometer.
|
11/05/2015 | Physical Recheck |
- 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: A container of cut tomatoes was stored in room temperature. Food was temped at 70*F.
- Responsibility of food employees and conditional employees to report
Observation: The facility didn't have Foodborne Illness Reporting Agreement records.
- Drying mops
Observation: Used mop stored in mop bucket, not air dry.
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't provide chlorine test strips.
- When to wash
Observation: Food employees didn't wash hands before putting new gloves.
- Common name-working containers
Observation: Several chemical sprayer bottle not labeled with common name.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food/metal debris buildup on can opener.
- Manual warewashing sinks requirements
Observation: Didn't have drain stopper in rinse basin at three compartment sink during time of inspection.
- Foods are cooled using appropriate methods
Observation: The facility was cooling cooked fries on the trays in room temperature. Foods were cooled using appropriate methods.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Several trays of partially cooked fries were stored in room temperature for cooling. Food was temped at 70*F after 4 hours cooling.
- Handwashing signage
Observation: Didn't have handwashing sign posted at most handwashing stations.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't provide thermometer for all cold holing units.
- Cleaning of cooking and baking equipment
Observation: Food buildup in microwave.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in green bucket at front was tested over 200ppm.
- Material characteristics of non-food contact surfaces
Observation: Observed bare wood shelving in dry storage.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: 1) Food employee dipped clean containers into sanitizer for second, and then removed without soaking. 2) The facility was using soapy water to clean tables in dinning room.
- Toilet room
receptacle, enclosed, fixtures clean
- Package integrity
Observation: Observed a dented can in dry storage.
|
10/28/2015 | Regular |
| No violation noted during this evaluation. | 10/28/2015 | Non Illness Complaint |
- Cleanability of floors, walls, and ceilings
Observation: Seams in the FRP needed to be caulked and corner molding must be installed. CORRECTED.
- Plumbing
materials, design, construction and installation
- Smoke free air act
Observation: Every entrance and exit to be used by employees or public must have state approved "No Smoking" sign posted. Given during inspection. CORRECTED
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Must have thermometer for checking temp of hamburgers. Bought during inspection. CORRECTED
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wooden utensil in kitchen. Wood is not allowed except for cutting boards and rolling pins. Discarded during inspection.
- Protecting food from environmental contamination
Observation: All shelving to store food and food items must be a minimum of 6" off the floor. CORRECTED.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding them to wash their hands. Given during inspection. Post at hand sinks.
|
07/11/2014 | Routine |
- License required to operate a food establishment
Observation: Facility did not have an approved food service license, and had food inside the facility. Food was also being prepared and cooked. All food was discarded at time of visit.
|
07/03/2014 | Non Illness Complaint |
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