Discussed employee health
No violation noted during this evaluation. | 01/07/2015 | Routine | |
Discussed the following with the operator: corrective actions to violations & employee health. Employees must obtain food handler's cards within 90 days. Payment for permit is pending. Once received by PHD, permit will be issued.
- Hair Restraints - Effectiveness
Observation: Managers were not wearing hair restraints.
Correction: All food service employees need to wear hair restraints.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter was cold holding at improper temperatures
Correction: Discard butter. Ensure cold foods maintain temperature at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dish machine was not dispensing sanitizer.
Correction: Refill sanitizer bottle and monitor sanitizer.
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08/04/2014 | Routine | |
Discussed the following with the operator
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, soda residue or other debris on the following nonfood-food contact surfaces: counter at drink machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep areas. (14-20 foot candles)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles need cleaning.
Correction: Clean or paint ceiling tiles.
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04/24/2014 | Routine | |
Standardization training with district standardization officer(DS & CCP)
No violation noted during this evaluation. | 11/15/2013 | Training | |
Discussed the following with the operator: employee health, food storage and corrective actions to violations. Also gave food handler information training. Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter, cheese, and chicken were holding at improper temperatures.
Correction: Store cold foods at 41*F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: shelf holding bread.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and ceiling noted in need of cleaning.
Correction: All floors and ceilings must be cleaned as often as necessary to keep them clean.
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07/24/2013 | Routine | |
Follow-up: Backflow preventer. Verified backflow preventers have been installed. Evaluation of food safety training: approved to meet requirements of PHD. Manager will have employees to retake course for those who have taken the course over 3 years ago. Food handlers cards will be issued upon receipt of payment.
No violation noted during this evaluation. | 05/01/2013 | Follow-up | |
Discussed the following with the operator: hand washing, employee health, glove use, corrective actions to violations. All employees must obtain food handler's cards in 90 days. Backflow preventer on coffee & tea machines must be installed or verified in 10 days.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: baking pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/25/2013 | Routine | |
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