| No violation noted during this evaluation. | 06/05/2015 | Physical Recheck |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: PIC unable to describe symptoms associated with disesases transmitted by food.
- Cleanability of floors, walls, and ceilings
Observation: No base board along wall in front prep area.
- Demonstration of Knowledge
Observation: PIC unable to answer food safety questions posed by Inspector.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in front cooler with milk.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No one in the establishment is a certified food protection manager.
- 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: Hot dog, chicken and footlong hot dog on hot hold temped between 105*-127*.
- Established procedures for responding to vomiting and diarrheal events
Observation: PIC unable to provide clean up of vomiting and diarrhea events.
- 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: Various potentially hazardous foods in kitchen make table temped between 45-51*.
|
06/01/2015 | Regular |
- Outer openings are protected
Observation: The back door was not sealed.
- Indoor and outdoor surfaces
Observation: The boards in the walk in were not sealed to the wall. Place some foam insulation to seal the back edges of the wood and the back of the board so mice cannot hide behind the unit.
|
01/02/2015 | Non Illness Complaint |
- Storage of clean linens, single-service, and single use articles
Observation:Storage of single use items not protected from misc. contamination.
- Protecting food from environmental contamination
Observation:Food containers with visible accumulation of dust and debris. Food equipment visibly soiled.
- Physical facilities maintained in good repair
Observation:Maintenance and repair operations conducted without proper protection of food, food contact surfaces, equipment, etc.
- Separation from food, equipment, utensils, linens, and single service
Observation:Cleaning agents stored on work surface
- Unpackaged food protected from contamination during preparation
Observation:Excessive dust visible throughout the establishment
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Visible dust and debris accumulation on shelving, boxes, floor, paper towels, equipment, and most horizontal surfaces.
- Posting inspection reports
Observation:Post inspection report where it is viewable by the public.
- Posting of a valid license
Observation:Post current license where it is viewable by the public
- Dispensing of single-service and single-use articles
Observation:Self service tableware not dispensed "handles up"
|
09/29/2014 | Non Illness Complaint |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Provide a thin tip probe thermometer for checking food temps
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Excess condensation buildup in walk in freezer
- Posting inspection reports
Observation:Post license and inspection report where they are viewable by the public
- Outer openings are protected
Observation:Rear exterior door does not close tight
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Maintain cake decorating area to be clean
|
05/23/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
06/21/2013 | Routine |
- In-use utensils, between-use storage
Maintain ice cream tubing free of residue accumulation. Store ice scoop on a clean surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open food packages in walk in not datemarked. Items discarded. Corrected at time of inspection
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shucked shellfish, packaging and identification
Label all food containers as to contents
|
06/14/2013 | Routine |
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