- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The PIC did not remember the symptoms of food borne illness and stated he could not remember if the facility had a sick policy.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The storage areas by the three hole sink were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some sauces in the cold hold units were not dated with a seven day date mark.
- Food storage containers identified with common name of food
Observation: Several sauces were not labeled in the Dr. Pepper fridge unit.
- Air drying of equipment and utensils
Observation: Equipment by the three hole sink was not air dried prior to storage.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and utensils were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan in place.
- When to wash
Observation: The PIC was cleaning then went and started prepping food without washing their hands.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Drying mops
Observation: The mops were setting on the floor wet.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Bait stations, pesticides, and tracking powders approved
Observation: The pest control bait in the back is unapproved in the food establishment.
- 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 exhaust fan above the pizza oven was not clean to sight.
- Dressing areas and lockers
Observation: The facility did not have a spot where employees could hang their coats and personal stuff.
- Handwashing signage
Observation: The hand sink did not have a hand wash only sign placed by it.
- 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.
|
01/28/2016 | Regular |
| No violation noted during this evaluation. | 02/23/2015 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw pork was setting out on the counter top thawing.
- 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: Fridge units did not have thermometers placed in them.
- Indoor and outdoor surfaces
Observation: The wall by the slicer is not cleanable. Shall resurface it so it is cleanable.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have written policy to clean up diarrhea and vomit.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked pork and beef was not being date marked with a 7 day date mark.
- Eating, drinking, or using tobacco
Observation: The prep cook had several drinks that were uncovered.
- Handwashing signage
Observation: The hand sink did not have a hand wash sign.
- Demonstration of Knowledge
Observation: The person in charge did not remember the food safety 101 requirements.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on counter tops after each use.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef and chicken was being stored above ready to eat products. The raw meat was moved to the bottom of the fridge unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves were not clean to sight. Wire racks were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Straws were not in plastic sleeves or dispenser units.
- Food storage containers identified with common name of food
Observation: Water bottles were not labeled.
- 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: The chest fridge had one side that was only operating at 47-50 degrees F.
- When to wash
Observation: The cook did not wash his hands prior to placing golves on.
|
02/09/2015 | Regular |
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: There was some rodent droppings that was noticed in the back prep area.
|
12/29/2014 | Non Illness Complaint |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: No sick policy on site. Person in charge could not remember the reporting agreement.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of ovens/counter tops were not clean to sight.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on site.
- Air drying of equipment and utensils
Observation: Bowls and utensils were being placed in storage with out being air dried first.
- Eating, drinking, or using tobacco
Observation: I observed a drinking cup uncovered in the prep area.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were being left unprotected in the bar area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees hair is effectively restrained
Observation: Food prep employee was not wearing a hair restraint.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were left out of sanitizer on counter tops.
- Food storage containers identified with common name of food
Observation: Squirt bottles/shaker containers were not labeled in the prep area.
- Indoor and outdoor surfaces
Observation:Exposed wood dry wall in the food prep area is not cleanable.
- Separation from food, equipment, utensils, linens, and single service
Observation: I observed a chemical spray bottle in the prep area that was not labeled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for quat sanitizer.
- Posting inspection reports
Observation: Most recent inspection not posted.
|
01/15/2014 | Routine |
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