- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Some walls had some food splashed on them. The PIC cleaned the spots prior to me leaving.
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12/02/2015 | Non Illness Complaint |
- Food is properly identified and monitored
Observation: Several items were not time marked while on the serving line in the prep area. The items were time marked while I was at the facility.
- Food storage containers identified with common name of food
Observation: Several items in the walk in cooler were not labeled with the name of the product.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One item in the walk in cooler was not date marked. The item was dated prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight in the prep area. The units were being cleaned during inspection.
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11/25/2015 | Regular |
| No violation noted during this evaluation. | 04/30/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken, ham, and beef were not date marked.
- Food employees hair is effectively restrained
Observation: Prep cooks did not have hair restraints on while prepping foods.
- Food is properly identified and monitored
Observation: The cut tomatoes and cheese did not have time marks on them in the prep area. The items were taken out at 12:30 and allowed to have times placed on the items.
- Outer openings are protected
Observation: The back door was being left open.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The counter tops and prep area were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan in the prep area was 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.
- Protecting food from environmental contamination
Observation: Onions were setting on the floor when I entered the prep kitchen. I pointed the onions out to the cook and they took the units and placed them off of the floor.
- Handwashing signage
Observation: Hand sinks did not have a hand wash sign placed by them. I provided a hand wash sign and the person in charge placed them by the sink.
- When to wash
Observation: The prep cook placed gloves on with out washing his hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I handed them a noro clean up document and the person in charge stated they would copy the plan and place it into policy.
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04/09/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fans, wire wracks, microwave units, light covers were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being stored in santizer after each use.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
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11/14/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Counter tops in the prep area were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure for vomiting and diarrhea.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of lights, the fan in the prep area,and shelves were not clean to sight.
- Bare hand contact with ready to eat foods
Observation: A prep cook was prepping tomatoes with her bare hands.
- Demonstration of Knowledge
Observation: Person in charge did not remember the 5 food borne illnesses and had not signed the sick policy.
- Indoor and outdoor surfaces
Observation: Shelves were chipping in the food prep area.
- Separation from food, equipment, utensils, linens, and single service
Observation: A bottle of chemicals was being stored above a food cart.
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04/10/2014 | Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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09/20/2013 | Routine |
- Clean condition-hands and arms
The main cook was wiping his hands on his clothes when they were filthy. The cook shall wash his hands when they are filthy with hot soap and water.
- Light bulbs, protective shielding
Lights were not covered in the prep area.
- Eating, drinking, or using tobacco
Drinking cups were not covered with a lid and a straw or a screw cap lid in the prep area.
- Mechanical warewashing equipment, hot water sanitizing temperatures
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09/06/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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05/02/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Storage and maintenance of wet and dry wiping cloths
Common towels were laying on a counter top after it was used. The counter top behind the grill area was damaged and considered uncleanable.
- Private homes
Gaskits were missing on the ice machine.
- Eating, drinking, or using tobacco
A drinking cup was uncovered in the food prep area.
- Light intensity
Gaskits were missing on the ice machine.
- Food temperature measuring device construction
The thermometer in the walk in cooler was damaged and not reading correctly.
- Shucked shellfish, packaging and identification
The flour bucket by the fryers did not have a label on it.
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03/20/2013 | Routine |
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