| No violation noted during this evaluation. | 09/03/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment needs a written procedure for clean-up of a vomiting or diarrheal event. Provide necessary personal protective equipment for same.Please refer to guidance documents provided.
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08/25/2015 | Regular |
| No violation noted during this evaluation. | 10/20/2014 | Physical Recheck |
- 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:Health forms as they pertain to food safety must be read and signed by all food employees. Forms are kept at the facility and made available to the Health inspector, per request. Sample health form provided to Dan Kroger.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips must be provided to 3 compartment sink, to measure proper sanitized concentration
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Inside of microwave needs cleaning. Also outdoor grill needs repair or replacement.
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04/30/2014 | Routine |
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
please store dry fog flying insect spray seperate from food/ concession area. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Please clean and sanitize outside counter around concession stand, on a daily basis.
- Miscellaneous sources of contamination
Please store ice cubes in a food grade container (present contaier was chipping w/parts broken off. Also store scoop handle out of product, to eliminate hand contact with ice.
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07/31/2013 | Routine |
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
please store dry fog flying insect spray seperate from food/ concession area. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Please clean and sanitize outside counter around concession stand, on a daily basis.
- Miscellaneous sources of contamination
Please store ice cubes in a food grade container (present contaier was chipping w/parts broken off. Also store scoop handle out of product, to eliminate hand contact with ice.
|
07/31/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Perform cleaning of all equipment prior to use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Perform cleaning of interior of concession area prior to use. Scrape peeling paint near keg tappers to eliminate loose paint chips.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer capable of measuring thin foods.
- Plumbing system repaired according to law
Non critical. Replace faucet on three compartment sink with a faucet that can fill all three basins. Currtently only a hot water faucet is provided and it only serves one basin. Hot and cold running water needs to be provided to sink and spigot.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy for employee health conditions. Document training (empl
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04/03/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy for employee health conditions. Document training (empl
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Perform cleaning of interior of concession area prior to use. Scrape peeling paint near keg tappers to eliminate loose paint chips.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer capable of measuring thin foods.
- Plumbing system repaired according to law
Non critical. Replace faucet on three compartment sink with a faucet that can fill all three basins. Currtently only a hot water faucet is provided and it only serves one basin. Hot and cold running water needs to be provided to sink and spigot.
- equipment food contact surfaces and utensils clean to sight and touch.
Perform cleaning of all equipment prior to use.
|
04/03/2013 | Routine |
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