- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Person in charge has taken a certified food protection manager course. Course has not been completed. Person in charge in charge stated that they will sign up for course and complete it.
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10/13/2015 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: Establishment did not have a correctly working stem therometer to temp food product.
- Demonstration of Knowledge
Observation: Person in charge and food employees did not state the required food temperatures and times for safe cooking of raw animal products.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Person in charge has taken a certified food protrection manager course. Course has not been completed.
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09/30/2015 | Non Illness Complaint |
- Physical facilities maintained in good repair
Observation: floors had broken vinyl and wood exposed in kitchen.
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen does not have cold water.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit to test concentration of sanitizer for the dish machine. Person in charge purchased quat sanitizer test kit. Person in charge stated they will purchase a chlorine test kit.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above guacamole and mushrooms. Person in charge rearranged shelving to store eggs below food items.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Maintaining premises free of litter and unnecessary equipment
Observation: unnecessary items stored in basement.
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04/17/2015 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Beans at 76*F prepared at 10:30AM. Person in charge voluntarily discarded beans.
- Foods are cooled using appropriate methods
Observation: Beans cooling in large plastic buckets on kitchen floor. Person in charge removed food items to be stored in ice bath.
- Physical facilities maintained in good repair
Observation: floors had broken vinyl and wood exposed in kitchen.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Fish thawing on prep counter and chicken thawing in three compartment sink. Person in charge removed product to thaw in walk-in-cooler.
- 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: Raw animal product such as beef at temperature of 52*F stored in pan with ice. Person in charge surrounded containers with ice.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked meat and sauces in walk-in-cooler did not have a date mark when item was prepared or discard date. Person in charge instructed employees to write the date items were prepared.
- Eating, drinking, or using tobacco
Observation: Open beverage by the server station. Person in charge discarded beverage.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mounted can opener had residue build-up. Knives stored in plastic container soiled. Person in charge removed can opener and knives to be cleaned and sanitized.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit to test concentration of sanitizer for the dish machine.
- Plumbing system maintained in good repair
Observation: Three compartment sink, hand sink, and mop sink water was turned off because three compartment sink was leaking.
- Hand drying provided
Observation: no paper towels at kitchen hand sink. Person in charge brought towels to hand sink.
- When to wash
Observation: Food employee touched cell phone with gloved hands. Inspector instructed employee to discard gloves and wash hands prior to donning new gloves.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef and pork stored above beans in walk-in-coolers. Person in charge rearranged refrigeration unit.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Maintaining premises free of litter and unnecessary equipment
Observation: unnecessary items stored in basement.
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04/02/2015 | Regular |
| No violation noted during this evaluation. | 01/10/2014 | Pre Opening |
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