- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided one to the facility and the facility stated they would incorporate the policy into protocol.
- Food storage containers identified with common name of food
Observation: The ice bucket on the ice machine was not labeled.
- Food employees hair is effectively restrained
Observation: One prep cook was not wearing a hair restraint.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The push carts were not clean to sight.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The PIC could not remember the 5 food borne symptoms or 5 food borne illnesses. The PIC also could not find the sick policies on site. A provided a sick policy to the staff and went over the policy with the staff.
- Protecting food from environmental contamination
Observation: The ice bucket was damaged on the bottom. The unit was discarded.
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07/21/2015 | Regular |
- Other liquid waste and rain water
Observation: The facility was throwing water into the alley to get rid of waste water. I told the facility to throw the waste water down the floor drain while the pipes are being fixed.
- Plumbing
materials, design, construction and installation
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02/05/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 10/08/2014 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Cut ice burg lettuce was sealed in a plastic container and was not cooling to 41 degrees F in four hours.
- Indoor and outdoor surfaces
Observation: The gaskets to the ice machine was not in good repair
- 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: Both cold hold tables were maintaining temps of 45-50 degrees F. Cheese and coleslaw were discarded.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were being left out after each use in the facility.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups in the front display area were exceeding the dispenser limit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts were not clean to sight in the food prep area.
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09/23/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Visible residue buildup in North vent hood
- Posting inspection reports
Observation:Current inspection report not posted
- Posting of a valid license
Observation:Current license not posted
- Physical facilities maintained in good repair
Observation:Frost and ice buildup in walk in freezer.
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04/03/2014 | Illness Complaint |
- Roasts held at a temperature of 130°F or above
The chest fridge was 42 -43 degrees F. The unit should maintain temps of 38 degrees F or below to keep the food in the prep fridge at 41 degrees F or below. Unit was turned down and was at temps of 41 degrees F or below prior to me leaving. Corrected at time of inspection
- Air drying of equipment and utensils
Scoops in storage were still wet to sight. Dishes shall be air dried prior to them being placed in storage.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were laying on the counter tops after each use. There is damaged plexy glass by the french fry station.
- Storage and maintenance of wet and dry wiping cloths
Common towels were laying on the counter tops after each use. There is damaged plexy glass by the french fry station.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Chili was being reheated on a hot hold unit. The unit is designed to keep food hot not heat them up to 165 degrees F in two hours. Chili was placed into the microwave unit heated up to 165 degrees F then placed in the warmer unit. Corrected on sight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the fridge unit has large dust balls on it. The old fridge unit is broken and still being stored in the prep room.
- Maintaining premises free of litter and unnecessary equipment
The tops of the fridge unit has large dust balls on it. The old fridge unit is broken and still being stored in the prep room.
- Linens- cleaning and storage
Single use cups out of protection by the cashier table.
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07/31/2013 | Routine |
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