- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan by the dish machine was not clean to sight. The unit was cleaned prior to me leaving.
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09/29/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided the facility with a state noro clean up plan and the manager stated she would copy and incorporate the plan into policy.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine was not sanitizing the dishes.
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02/17/2015 | 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 46 degrees F. Several items in the back cooler unit were 44 degrees F. The chicken in the front of the unit were 46 degrees F. Maintenance was called and was fixing the unit prior to me leaving.
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08/18/2014 | Regular |
- Light bulbs, protective shielding
Observation: The bulbs in the chest freezer units were not protected with a cover or shatter proof bulbs.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: One trey was not clean to sight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent in the walk in cooler was not clean to sight.
- Manual warewashing sinks requirements
Observation: The three hole sink is unapproved. They are grandfather claused in.
- Food temperature measuring devices are provided and readily accessible
Observation: The coke machine did not have a thermometer.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried prior to placing them in storage.
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03/06/2014 | 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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11/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cheese-44-45 degrees F and chicken-44-45. Both products shall maintain 41 degrees F or below.
- When to wash
An employee went to pick a container up and went to her work station and started serving hamburgers without washing their hands.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
A light was not sheilded in the chest freezer unit.
- Air drying of equipment and utensils
Some dishes by the three hole sink were not air dry when they were placed into storage.
- Food storage containers identified with common name of food
Squirt bottles on sight were not labeled.
- Food on display is protected from contamination by consumers
Pickels were in a bowl and left out of protection while the kids were going through the line placing them on their plates.
- Manual warewashing sinks requirements
Some dishes by the three hole sink were not air dry when they were placed into storage.
- equipment food contact surfaces and utensils clean to sight and touch.
A couple of dishes were not clean to sight by the three hole sink. They had some crumbs on them. A push cart was uncleanable and shall be repaired or replaced.
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10/22/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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03/28/2013 | Routine |
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