| No violation noted during this evaluation. | 07/20/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- 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 does not have a sick policy in place.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Equipment in the food prep area was not clean to sight.
- When to wash
Observation: The employees entering the food prep area did not wash their hands.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef was being stored above ready to eat food in the walk in cooler. The unit was moved to the lower unit.
- Hand drying provided
Observation: The hand sink did not have hand towels in the prep area.
- 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 laying on counter tops after each use.
- 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 vent in the walk in cooler were not clean to sight.
- Light bulbs, protective shielding
Observation: The light in the walk in cooler was not covered.
- Handwashing cleanser, availability
Observation: The hand wash sink did not have soap in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces in the prep area were not clean to sight. Shall clean the units.
|
07/01/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicers, knives,and spoons in the prep area were not clean to sight.
- 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 know the 5 symptoms and 5 food borne illnesses.
- Handwashing cleanser, availability
Observation: The hand sink in the back room did not have soap.
- Packaged foods shall comply with standard of identity requirements
Observation: Frozen ice cream did not have the address where the product was made. The bread did not have ingredients, address where product was made, product name, or net weight.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were some beef and chicken being stored above veggies.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean edges and by the food prep area. Observed spots of dust and food on materials.
|
09/09/2014 | Routine |
- Poisonous or toxic materials used and applied
The santizer on sight was 400 ppm. The product needs to maintain 200 ppm. The sanitizer was diluted and the concentration was dropped to 200 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
The tongs in the roll containers was not clean to sight. The cutting block had deep groves in it and needs to be resurfaced or replaced. The tongs were taken back to the three hole sink and cleaned. Corrected at time of inspection --Common towels were being stored out of sanitizer after each use. The bottom of the egg cooler was not clean to sight.
- Cutting surfaces maintained
The tongs in the roll containers was not clean to sight. The cutting block had deep groves in it and needs to be resurfaced or replaced. The tongs were taken back to the three hole sink and cleaned. Corrected at time of inspection
- Food is properly labeled
Several food items such as the sour cream, pasta products, and flour did not have proper labels on the containers. The product shall have a name of the product, net weight, ingredients (if more than one ingredient), and address where the product was made
- Storage and maintenance of wet and dry wiping cloths
Common towels were being stored out of sanitizer after each use. The bottom of the egg cooler was not clean to sight.
|
07/29/2013 | Routine |
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