| No violation noted during this evaluation. | 01/04/2016 | Follow Up LOC |
- 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: One slab of cheese was 48-54 degrees. The unit was taken out an hour and a half ago. The facility has to decide on the cheese if they want to use temperature or time as control.
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12/16/2015 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Observation: Spatulas and one container was damaged.
- Wiping cloths properly air dried
Observation: Wiping cloths were not being placed in sanitizer after each use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pans holding utensil were not clean to sight. Several other food contact surfaces were not clean to sight.
- Food is properly identified and monitored
Observation: Raw eggs were being held in a container by the prep table that were above the required temperature but the PIC stated they use time as a control but were not time marked.
- 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: Cheese 48 degrees F, cheese 49 degrees F, and eggs 48 degrees F, were above the required cold hold temperature.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Backing gloves, carts, and other non food contact surfaces were not clean to sight.
- Protecting food from environmental contamination
Observation: Scoop handles were laying in the ice. One scoop did not have a handle on it in the flour contianer.
- Storage of clean equipment and utensils
Observation: Dish racks were setting on the floor in the dish washing area.
- Indoor and outdoor surfaces
Observation: Oven door handle was damaged in the prep area.
- When to wash
Observation: The cooks were not washing hands prior to placing gloves on.
- In-use utensils, between-use storage
Observation: Several utensils were setting in a container that did not have the water running.
- Handwashing signage
Observation: Several hand sinks did not have hand wash signs placed by the hand sink. I provided hand wash signs and the PIC placed the signs by the sink.
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12/02/2015 | Regular |
- Food is properly identified and monitored
Observation: Eggs were still not time marked. The GM stated he will make sure the prep cook is time marking the eggs.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The gravy was 100 degrees F. The items were discarded. The GM stated he would make sure the product is heated up to 135 degrees and maintained at that temp or above.
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07/20/2015 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Gravy was 100 degrees F. The items were discarded. The GM stated he would make sure the product is heated up to 135 degrees and maintained at that temp or above.
- Food is properly identified and monitored
Observation: Eggs were still not time marked. The GM stated he will make sure the prep cook is time marking the eggs.
|
07/09/2015 | Physical Recheck |
- Food is properly identified and monitored
Observation: Eggs were not time marked with a two hour time mark. The eggs were discarded on site. The items were time marked when I left the facility.
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04/21/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge stated he is certified through serve safe but could not find his certificate.
- Food is properly identified and monitored
Observation: Eggs were 51 degrees F by the oven unit and the person in charge stated they hold them for time of no longer than 2 hours. The items were not time marked.
- Protecting food from environmental contamination
Observation: Dish racks were setting on the floor by the dish machine. The person in charge placed the racks up off of the floor.
- 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: Raw hamburger by the walk in door was 47 degrees F. The item were discarded.
- 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 vents in the walk in cooler were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fridge unit bottoms, light covers, microwave units, carts, ice machine (tape around it) were not clean to sight
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Counter tops and the inside of the juice machines were not clean to sight. The person in charge cleaned the items prior to me leaving.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on the counter tops after each use.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Sausage gravey was 121 degrees F. The person in charge placed the item back into the microwave and heated it up to 165 degrees F and then placed it into hot hold.
- Food storage containers identified with common name of food
Observation: The shaker containers were not labeled in the prep area.
|
03/25/2015 | Regular |
- Protecting food from environmental contamination
Observation: The scoops without handles were being used in certain food containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, shelves, light covers, and the insides of the fridge and units.
- 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 fridge unit was operating at 45-46 degrees F.
- Indoor and outdoor surfaces
Observation: The ice machine was damaged.
|
12/01/2014 | Regular |
| No violation noted during this evaluation. | 07/21/2014 | Follow Up LOC |
- 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 sandwich fridge unit was operating at 45 degrees F inside the unit.
|
06/12/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were being left out on the counter tops after each use.
- Storage of clean equipment and utensils
Observation: Dish racks were being stored on the floor.
- Maintaining premises free of litter and unnecessary equipment
Observation: Microwaves in the back were out of order.
- 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 sandwich fridge unit by the ovens was not working at 41 degrees F or below. All items were discarded.
- Light bulbs, protective shielding
Observation: The light in the walk in cooler was not covered.
- Sanitizers
Observation: Quat sanitizer on the prep line was below 100 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelf holding the dish racks and the prep area were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight. The spatulas were damaged.
- Food storage containers identified with common name of food
Observation: The shakers and squirt containers were not labeled.
|
05/28/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shucked shellfish, packaging and identification
Water, oil contianers, and shaker containers were not labeled in the prep area.
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12/16/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/15/2013 | Routine |
- Light bulbs, protective shielding
A light in the walk in cooler was not covered.
- Shucked shellfish, packaging and identification
Shaker contianers and water bottles were not labeled during inspection.
- Storage and maintenance of wet and dry wiping cloths
The racks that held cans had lots of crumbs and food on the unit. Common towels were being left out on the counter tops.
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
A cook was handling bacon with their gloved hands and did not change gloves and wash hands when he went to handling cooked hash browns.
|
05/09/2013 | Routine |
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