Established procedures for responding to vomiting and diarrheal events Observation: Could not supply documentation of clean up procedures at this location.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Several items on the makeline were held past their use by date. Items were discarded at time of inspection.
Posting of a valid license Observation: Food service license not posted in public area.
Food storage - preventing contamination from the premises Observation: Boxes of cups stored on the floor. Boxes of food stored on freezer floor. Corrected at time of inspection.
Air drying of equipment and utensils Observation: Food Containers were put away while still wet. Containers were allowed to properly dry at time of inspection.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Could not supply documentation of a Certified Food Protection Manager employed at this location.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Floors are soiled under and around shelving and equipment. Cleaning is not done at a frequency to prevent accumulation of food and debris.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Interior of makeline is soiled. Donut pan racks are heavily soiled. Cleaning is not done at a frequency necessary to prevent accumulation of food and debris residues
Eating, drinking, or using tobacco Observation: Uncovered employee drinks present in the food prep area. Drinks were disposed of at time of inspection.
07/23/2015
Regular
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Thermometers missing in reach in coolers
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