| No violation noted during this evaluation. | 03/03/2015 | 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: Salad bar was not turned on at inspection and various TCS foods were out of temperature including Hard boiled eggs 65.6, pasta salad 64.4, coleslaw 64.3, potatoe salad 62.2, cut tomatoes 62.8, and diced ham 65.7 degrees. cooked pasta rear prep area 49 degrees. All TCS foods were discarded at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potatoe salad, coleslaw, cooked ham held in walk-in refrigerator and not datemarked.
- Handwashing cleanser, availability
Observation:Stock soap to basement restroom.
- Hand drying provided
Observation: Paper towels empty at both upstaires kitchen handwashing sinks at inspection.
- Common name-working containers
Observation: Various cleaner are not labeled as to contents of working container.
- Posting inspection reports
Observation: Post most recent inspection report readable to consumer in public area.
- Food employees hair is effectively restrained
Observation: Prep staff shall wear a hair restraint.
- Bare hand contact with ready to eat foods
Observation: Staff observed having bare hand contact with toast. Toast was discarded and gloves were used after violation observed.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewasher not dispensing sanitizer at inspection. Wares shall be manually sanitized until warewasher is repaired.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Two door reach-in refrigerator requires a more thorough cleaning.
|
12/15/2014 | Regular |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/22/2013 | Routine |
- Food storage containers identified with common name of food
Label bulk bins as to contents.
- Disclosure of menu items offered or served raw or undercooked
Update menu to reflect eggs made to order for the 1+1+1, 2+2+2 in which choice of doneness for eggs is given. In January 2014 ground beef products (hamburger) may not be offered undercooked on a childrens menu. Also some menu items are marked with advisory and are not offered undercooked.
- Food temperature measuring devices are provided and readily accessible
Provide thin foods thermometer.
- Foods are cooled using appropriate methods
Cooling of cooked rice on counter (still hot). Corrected on-site
- Sanitization of food contact surfaces - before use and after cleaning
Dishwasher was out of sanitizer at inspection. This is very important to routinely check to ensure sanitizer is reaching dishes in final rinse.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Update employee health reporting policy for all employees. Copy provided at inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water faucet is broken on handsink near two compartment sink and requires repair.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cuccumber salad rear refrigerator and cooked ham, and soup not date marked as to when made.
|
11/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete written employee health reporting policy. Forms 1a, 1b located in the rear of the Food Code in Annex 7 and provided at inspection may be used as a tool.
|
06/13/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete written employee health reporting policy. Forms 1a, 1b located in the rear of the Food Code in Annex 7 and provided at inspection may be used as a tool.
- Food temperature measuring devices are provided and readily accessible
|
06/13/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a tool.
- Cleanability of floors, walls, and ceilings
Cove base needs replacement in prep area.
- Hand drying provided
Provide and stock soap and hand drying dispensers to each handsink.
- Outer openings are protected
Repair rear screen door.
- Handwashing cleanser, availability
Provide and stock soap and hand drying dispensers to each handsink.
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration function.
- Handwashing sinks-Numbers, capacities, location, and placement
Provide an easily accessible handwashing sink to kitchen line/warewashing area.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Handwashing signage
Post handwashing signs to all handsinks. Signs are available free at www.profoodsafety.org
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Health services must verify function of warewasher.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Disclosure of menu items offered or served raw or undercooked
Health Services needs to review menu to verify foods offered less than thoroughly cooked are identified on the menu and consumer advisory language complies with the Food Code.
|
05/29/2013 | Routine |
- Hand drying provided
Provide and stock soap and hand drying dispensers to each handsink.
- Cleanability of floors, walls, and ceilings
Cove base needs replacement in prep area.
- Handwashing signage
Post handwashing signs to all handsinks. Signs are available free at www.profoodsafety.org
- Disclosure of menu items offered or served raw or undercooked
Health Services needs to review menu to verify foods offered less than thoroughly cooked are identified on the menu and consumer advisory language complies with the Food Code.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a tool.
- Handwashing sinks-Numbers, capacities, location, and placement
Provide an easily accessible handwashing sink to kitchen line/warewashing area.
- Handwashing cleanser, availability
Provide and stock soap and hand drying dispensers to each handsink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Health services must verify function of warewasher.
- Outer openings are protected
Repair rear screen door.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration function.
|
05/29/2013 | Routine |
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