- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Separation from food, equipment, utensils, linens, and single service
Observation: One chemical bottle was being stored above food utensils. The unit was moved.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ceiling tiles above the prep area were very dusty.
- Food storage containers identified with common name of food
Observation: Ice buckets and several products in the walk in cooler were not labeled with the product name.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items that were brought out of the freezer unit shall be dated when the product was brought out of the freezer. The product has a total of seven days to be sold. The units were dated prior to me leaving.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Indoor and outdoor surfaces
Observation: The freezer doors are all damaged and shall be replaced.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left on the counter tops after each use.
- Protecting food from environmental contamination
Observation:Scoop handles were in direct contact with the ice. The units were propped handle up out of the food prior to me leaving.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridge units did not have thermometers placed in them.
- 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 was damaged and not working correctly. The units were also very dirty.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document to the facility.
- When to wash
Observation: I did not witness anyone washing their hand during inspection. I discussed the issues with the PIC and she stated she would take care of the problem.
- Outer openings are protected
Observation: The back door is not sealed.
|
12/04/2015 | Regular |
| No violation noted during this evaluation. | 06/05/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: The cook was handling ready to eat foods with her bare hands.
- Cooling foods are stored properly
Observation: For large portions of meat the facility was just placing the product in the walk in cooler unit. Use the freezer, cold wonds, or ice to help the product cool faster.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The plastic sliding doors in the prep area were not clean to sight.
- Food employees hair is effectively restrained
Observation: Prep cook was not wearing a hair restraint.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The roast beef was not date marked.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan in place.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Roast beef was cooked on 5-20-15 and was 50-57 degrees F on 5-22-15. Product was discarded. Use the freezer to cool this large portion down to 41 degrees F in 6 hours.
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- Outdoor food vending and servicing areas
Observation: The floor by the walk in is not cleanable. Shall replace it with a cleanable surface. Gaskets on the ice machine were damaged and shall be fixed.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The facility did not have a sick policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The faciltiy did not have a certified food protection manager.
|
05/22/2015 | Regular |
| No violation noted during this evaluation. | 02/12/2014 | Follow Up LOC |
- Posting inspection reports
Observation: Most recent inspection was not posted.
- Storage or display of food in contact with water or ice
Observation: The bag of breading stored in the side closet was on the floor.
- Indoor and outdoor surfaces
Observation: The ceiling tiles were not clean to sight. Gaskets were damaged and need to be replaced on the ice machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several containers were not clean to sight below the prep tables and the slicer was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwaves units were not clean to sight, wire racks were not clean to sight, the bottom of freezer was not clean to sight, walls were not clean to sight, drawers were utensils were being stored was not clean to sight.
- Common name-working containers
Observation: One chemical spray bottle was not labeled in the chemical storage area.
- Food employees hair is effectively restrained
Observation: The cook was not wearing a hair restraint.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being stored outside of sanitizer solution.
- Food temperature measuring devices are provided and readily accessible
Observation: The sandwich machine thermometer was not easily accessible.
- Handwashing signage
Observation: The hand wash sinks in the prep area did not have hand wash signs placed at them.
- Eating, drinking, or using tobacco
Observation: Drinking cups were not protected in the food prep area.
- Outer openings are protected
Observation: The back door by the walk in cooler is not sealed.
- Food storage containers identified with common name of food
Observation: Shaker and squirt containers were not labeled in the back prep area.
- Bare hand contact with ready to eat foods
Observation: The wait staff was prepping salad with their bare hands.
|
02/06/2014 | Routine |
- Food storage containers identified with common name of food
Several containers were not labeled with the food inside the container.
- Smoke free air act
Smoking signs are not present on the front entryway.
- Indoor and outdoor surfaces
The ceiling tiles are not cleanable.
- Foods are cooled using appropriate methods
A wholebeef roast was placed in the fridge unit. A better way to cool a large roast would be to place it in the freezer unit until it cools to 41 degrees F or below.
- Food employees hair is effectively restrained
Employees prepping food were not wearing hair restarints.
- equipment food contact surfaces and utensils clean to sight and touch.
The ceiling tiles are loaded with dust.
- Duties of PIC
The person in charge knew about half of the sick policy and could not remember were the policy was being stored.
- Linens- cleaning and storage
A scoop handle was laying on the food while in storeage.
- Food temperature measuring devices are provided and readily accessible
A couple of fridge units did not have thermometers in them. The facility did not have a thin probe thermometer to temp small masses with.
|
04/25/2013 | Routine |
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