- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan in the dish washing room was not clean to sight.
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10/13/2015 | Regular |
| No violation noted during this evaluation. | 03/25/2015 | Follow Up LOC |
- 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 procedure and the facility stated they would copy it and place it into their policies.
- Water system
distribution, delivery, and retention
- Hand drying provided
Observation: The dish machine in the dish washing room did not have hand towels.
- Plumbing
materials, design, construction and installation
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish washer was not sanitizing dishes to 160 degrees F and was not running the wash water at 150 degrees F.
- Handwashing signage
Observation: The hand sink in the dish washing room did not have a hand washing sign posted by it. I gave them a hand washing sign to post by their hand sink.
- Handwashing cleanser, availability
Observation: The hand sink in the dish washing room did not have soap.
- Food is properly labeled
Observation: All packaged foods did not have an ingredient list on them and net weight.
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02/27/2015 | Regular |
- 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 walk in cooler was operating at 44-46 degrees F.
|
08/18/2014 | Routine |
- 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: Cooked eggs, cheese, and fruit was 46 degrees on the cold hold line
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: One cart was left in the facility that was not cleanable.
|
03/07/2014 | Routine |
- Common name-working containers
A spray bottle was not labeled by the three hole sink area. Sanitizer on the prep line was 0 ppm. The units were remixed to 200 ppm prior to me leaving. The container was labeled. Corrected at time of inspection
- Poisonous or toxic materials used and applied
A spray bottle was not labeled by the three hole sink area. Sanitizer on the prep line was 0 ppm. The units were remixed to 200 ppm prior to me leaving. The container was labeled. Corrected at time of inspection
- When to wash
Several employees went from serving food to washing dishes to sanitizer and back to serving food without washing their hands. They all changed gloves but did nott wash their hands prior to the glove change. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
The push carts are damaged and are uncleanable. They shall be resurfaced or replaced to make them cleanable.
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10/23/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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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05/08/2013 | Routine |
- Removing dead or trapped birds, insects, rodents, and other pests
Mouse droppings noted in the Home Ec Room/Storage Room of the kitchen. Presto-x has been contacted & was coming to correct the problem.
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04/11/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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03/28/2013 | Routine |
- Poisonous or toxic materials used and applied
The bucket of sanitzer on the prep line tested out at 0 ppm. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Cheese and tomatoes-42.8 degrees F. The products in the walk in cooler were not being maintained at 41 degrees F or below. Products being labeled, "Keep Refrigerated" (apples) were not being maintained in refrigeration.
- equipment food contact surfaces and utensils clean to sight and touch.
The wooden carts are damaged and not longer cleanable. Resurface or replace them.
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02/28/2013 | Routine |
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