| No violation noted during this evaluation. | 12/16/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ovens in kitchen line are heavily soiled with grease
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Homemade dressings, meats, rices, diced ham and sauces in prep coolers and walk in coolers are not date marked for keeping over 24 hours. Staff date marked items during inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff does not have written procedures in place for vomiting and diarrhea.
- 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: Facility is not using Form 1B for employee Health Reporting.
- Package integrity
Observation: Dented can on shelf in storage. Staff voluntarily discarded can.
- 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: Vent filters in kitchen are visibly soiled with grease. Staff reports they are due for cleaning next week.
- 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: Cut melon stored in container with ice temped at 46 degrees. Staff voluntarily discarded fruit. Orange juice and milk stored in service station cooler temped at 47 degrees. Staff voluntarily discarded items.
|
12/11/2015 | Regular |
| No violation noted during this evaluation. | 07/09/2015 | Illness Complaint |
| No violation noted during this evaluation. | 07/06/2015 | Follow Up LOC |
- Handwashing cleanser, availability
Observation: No soap provided at hand sink by dish machine. Soap was provided during inspection. Corrected.
- When to wash
Observation: Observed employee not wash hands in-between glove change. Employee was instructed to wash hands by Inspector.
- Foods are cooled using appropriate methods
Observation: Observed cut ham being cooled at room temperature. Ham was moved to pull out drawer cooler during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth stored in hand sink. Wiping cloth was removed during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink being used to store a container of utensils. Utensils were removed during inspection. Observed a separate hand sink with a towel placed in it. Towel was removed during inspection.
- Hand drying provided
Observation:No hand drying available at hand sink by dish machine.
- Handwashing signage
Observation: No hand sink signage at any of the hand sinks in the kitchen area. Inspector provided hand sink signs during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked and employees unable to tell Inspector when the foods were made/prepared.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers available to temp foods.
|
06/25/2015 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Two bottles of Chemicals were being stored above a food prep area.
- 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: Roasts cooked on 6-21-2015 were temping 51 degrees F.
- Wiping cloths properly air dried
Observation: Wiping cloths were not being stored in sanitizer solution after each use.
- Protecting food from environmental contamination
Observation: Ice scoop handles were laying in the ice. Scoops in several containers did not have handles on them. Dish racks were setting on the floor.
- Sanitizers
Observation: Quat sanitizrer was 0 ppm. The solution was remixed at 200 ppm.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled in the prep area with food items.
- 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: Beef, fish, chicken, salads, precooked items in the walk in cooler were all 46-50 degrees F. The walk in cooler was operating at 47-50 degrees F. The items were all discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked meat, salads, and cut melons were not date marked with a 7 day date mark.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, floors, racks and other non food contact surfaces were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes in storage were not clean to sight. Continue to clean.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have certified food protection manager on site. The owner stated he thinks the head cook is certified but does not know for sure.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The cooks could not find a thermometer in the prep area when I was there.
- When to wash
Observation: When cooks were entering the serving area and prep area there were not washing their hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided on to the PIC and he stated he would copy it and place it into protocol.
|
06/22/2015 | Regular |
- Designated areas for employees
use of designated areas by employees
- Bare hand contact with ready to eat foods
Observation:Ready to eat foods (fruit,etc.) used in drinks being handled bare handed
- Food storage containers identified with common name of food
Observation:Label food containers as to the contents
- Hand drying provided
Observation:Paper towel dispenser in kitchen not working properly
- Test kit provided and used to measure sanitizing solution concentration
Observation:Ensure sanitizer test strips are readily available in the warewash area
- In-use utensils, between-use storage
Observation:Food scoop in bulk container with handle in the food item
- Package integrity
Observation:Severely dented can observed in dry storage area
|
12/03/2014 | Regular |
- 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:Soup cooling in walk in cooler 46* after approx. 14 hours in the cooler
- When to wash
Observation:Ensure that employees wash hands and/or change gloves after touching soiled items
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Previously cleaned stainless pans with visible residue
- Food temperature measuring devices are provided and readily accessible
Observation:Stem thermometers not readily available on the cook line. Provide thermometers in all cold holding units.
- Foods are cooled using appropriate methods
Observation:Develop standard operating procedures to cool large quantities of hot foods quickly, using shallow pans, smaller portions, ice wands, etc.
- In-use utensils, between-use storage
Observation:Utensils used in bulk food bins must have handles and must be stored with the handles out of the food
- Miscellaneous sources of contamination
Observation:Visible residue on sugar sack in dry storage area
- 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:Ensure that dish machine vent hood is adequate to prevent condensation on ceiling and walls
|
06/05/2014 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food being thawed at room temperature
- Food storage containers identified with common name of food
- Test kit provided and used to measure sanitizing solution concentration
Obtain and use sanitizer test strips
- Posting of a valid license
- Hand drying provided
Provide adequate hand drying at bar
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
|
11/05/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
07/01/2013 | Routine |
- Foods are cooled using appropriate methods
Cooling at room temp
- Disclosure of menu items offered or served raw or undercooked
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Hand drying provided
Bar
- Cutting surfaces maintained
- Bare hand contact with ready to eat foods
Use gloves, tongs, deli tissues, etc.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Food temperature measuring devices are provided and readily accessible
Make table Thermometer not visible Reach in cooler Prep Cooler
- Test kit provided and used to measure sanitizing solution concentration
Use sanitizer test strips for testing sanitizer solution. Quaternary 200ppm
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Handwashing signage
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area
- Food storage - preventing contamination from the premises
|
06/24/2013 | Routine |
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