| No violation noted during this evaluation. | 09/01/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Spatulas were damaged and discarded.
- Sanitizers
Observation: The quat sanitizer was o ppm. Quat was added to the solution and the sanitizer was 200 ppm prior to me leaving.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility did not have a certified food protection manager on site.
- 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 screens in the walk in cooler and the blower unit in the cooler unit was not clean to sight.
- 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 and they stated they would copy it and place it into protocol.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above food contact surfaces. The units were moved.
- 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:Hamburger, lettuce, chicken, and ham were temped at 45 degrees F.
- Protecting food from environmental contamination
Observation: One container in the walk in cooler was not covered. The unit was covered 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 throughout the facility were not clean to sight.
- Storage of clean equipment and utensils
Observation: Several utensils were being stored with non food utensils.
- Posting inspection reports
Observation:The most recent inspection was not posted.
|
08/18/2015 | Regular |
| No violation noted during this evaluation. | 10/08/2014 | Follow Up LOC |
- Duties of PIC
Observation: Staff was not monitoring the cold hold prep line to make sure it was maintaining 41 degrees F or below.
- 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: The cold hold table was operating from 44 to 51 degrees F. Several products discarded.
- 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 employees could not explain the 5 food borne illness symptoms and 5 food borne illnesses.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The thin tipped thermometer was broken on site.
- Hand drying provided
Observation: The prep sink did not have hand towels when I entered the facility.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The cutting board on top of the can storage was not clean to sight.
- Sanitizers
Observation: Sanitizer to the three hole sink was less than 100 ppm.
|
09/24/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The fan had lots of dust bunnies on it.
- Eating, drinking, or using tobacco
The manager had a bracelet on and it came in contact with the food when she was prepping it. There was two drinking cups that were not covered with a lid and a straw or a screw cap lid in the prep area. Corrected at time of inspection
- Hand and arm jewelry prohibition
The manager had a bracelet on and it came in contact with the food when she was prepping it. There was two drinking cups that were not covered with a lid and a straw or a screw cap lid in the prep area. Corrected at time of inspection
- Linens- cleaning and storage
Scoop handles were laying in the food after each use.
|
09/12/2013 | Routine |
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