- Protecting food from environmental contamination
Observation: Rolls and breading was uncovered in salad area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several cooked products in the fridge unit were not date marked.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen meats were setting out on the counter top to thaw.
- Food storage containers identified with common name of food
Observation: Foods were not labeled in the fridge units.
- Test kit provided and used to measure sanitizing solution concentration
Observation: I did not witness any test strips to test quat sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- Demonstration of Knowledge
Observation: The PIC did not know temperatures of foods cooked on site. The food safety 101 was posted and I orientated her with it.
- Storage and maintenance of wet and dry wiping cloths
Observation: The common towels were being placed on counter tops after each use.
- Light bulbs, protective shielding
Observation: Lights were not covered in the food prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave units were not clean to sight.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- 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: A soup was cooked last night and was 52 degrees in the morning.
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12/10/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Pasteurized eggs substituted for raw eggs for certain recipes
Observation: Eggs were being used to make Italian salad. Pasteurized eggs are required.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Under the table was not clean by the prep area
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Containers under the food prep table were not clean to sight. The containers were run through the dish machine.
- Protecting food from environmental contamination
Observation: One scoop had a broken handle in an ingredient container. The utensil was removed and replaced.
- 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: Veggie soup was cooked 6-30-2015 and at 9:30 am the product was 50 degrees F. The product was discarded. There were several units that were cooled correctly in the unit. Use the freezer, ice, or cold wands to cool all the soups that are cooker
- Light bulbs, protective shielding
Observation: Lights in the prep area were not protected.
|
07/01/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being stored in sanitizer after each use.
- When to wash
Observation: The cook was wiping her hands on her apron through out the inspection without washing them.
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the food.
- 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.
- Indoor and outdoor surfaces
Observation: The floor was damaged in prep area.
- Food storage containers identified with common name of food
Observation: The big bins on the side were not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The wire racks were not clean to sight.
- Demonstration of Knowledge
Observation: The cooks did not know how to properly cool down soup.
- Foods are cooled using appropriate methods
Observation: Soup that was being cooled was not cooled down to 41 degrees F in 4 hours. Big containers of soup were being cooled down in the fridge unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight.
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11/21/2014 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:The owner has a sick policy on site but the owner has yet to educate staff and have them sign off on the reporting agreement.
- Duties of PIC
Observation: The management does have a sick policy but have yet to set in place/understand temps of foods to be cooked.
- Responsibility of the food employee to comply with the exclusion or restriction
Observation: Management did not properly exclude employees for diarrhea/vomiting.
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12/23/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Poisonous or toxic materials used and applied
Bleach water was 200 ++ ppm in the back room. It shall maintain 50-100 ppm. Corrected at time of inspection
- Light bulbs, protective shielding
Lights were not covered in the prep area.
- Storage and maintenance of wet and dry wiping cloths
A common towel was out of santizer in the prep area. A fan hand some dust on the unit.
- Linens- cleaning and storage
A spatula was damaged and was discarded. Scoop handles were laying in the food. The handle shall be stored handle up out of the food. Corrected at time of inspection
- Food storage containers identified with common name of food
Oil squirt bottles were not labeled in the prep area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Behind the oven was not clean to sight. Floor tiles were damaged in the prep area. Doors to the restrooms were not slefclosing.
- equipment food contact surfaces and utensils clean to sight and touch.
A spatula was damaged and was discarded. Scoop handles were laying in the food. The handle shall be stored handle up out of the food. Corrected at time of inspection --A common towel was out of santizer in the prep area. A fan hand some dust on the unit.
- Designated areas for employees
use of designated areas by employees
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10/14/2013 | Routine |
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