| No violation noted during this evaluation. | 11/03/2015 | 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: Hard boiled eggs, hot dogs, cheese were 50-51 degrees F on top of the long prep fridge unit.
- Protecting food from environmental contamination
Observation: There was a paper that was being stored in some food. The paper was removed. Scoops in the food did not have handles on them. The scoops were replaced.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being placed on the counter tops after each use.
- When to wash
Observation: Employees were switching tasks and not washing hands.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Bare hand contact with ready to eat foods
Observation: Prep cooks were handling carrots without wearing gloves.
- Sanitizers
Observation: Bleach water was 200 ppm. The unit was diluted to 50-100 ppm.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The facility was not sanitizing dishes in the third hole of the sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight. The units were clean prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces in the prep area were not clean to sight.
|
10/16/2015 | Regular |
- Protecting food from environmental contamination
Observation: A scoop handle was laying in the ice in the ice bin. Scoop was lifted out of the ice. Boxes in the walk in cooler were not 6 inches off of the floor.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: The person in charge did not have a written procedure for the carrots out of temperature in front of his facility. A written procedure was created prior to me leaving.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a written plan to clean up diarrhea or vomit. The person in charge wrote a procedure while I was there.
- 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 top of the cold hold unit by the oven/fryer was 48-50 degrees F. The units were time marked and were used prior to me leaving. Carrots in front were 50 degrees F in the front serving area. They were time marked prior to me leaving.
- Bait stations, pesticides, and tracking powders approved
Observation: Raid that was for residential use was spotted in the food prep area. The unit was removed from the facility.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored on counter tops by the meat cutting area after each use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was cleaned prior to me leaving. The can opener was not clean to sight. The unit was cleaned prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight in the food prep area.
|
06/19/2015 | Regular |
| No violation noted during this evaluation. | 07/25/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on counter tops after each use.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a policy for cleaning up diarrhea and vomit.
- 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 lettuce was 50-53 degrees F.
- Cleaning procedure
Observation: The cook did not switch gloves while he washed his hands.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: The facility has no procedures for time marking eggs and egg mixtures in the prep area.
- Food is properly identified and monitored
Observation: Eggs and egg mixture was setting on the counter tops without a time mark.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked product in the walk in cooler was not dated. Ready to eat ham was not dated marked in the walk in cooler.
- Eating, drinking, or using tobacco
Observation: Drinking cups in the prep area were uncovered.
- Separation from food, equipment, utensils, linens, and single service
Observation: A 409 chemical spray bottle was being stored above plastic forks.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan in the prep area was not clean to sight.
- Protecting food from environmental contamination
Observation: Onions were setting on the floor in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
|
07/10/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
|
07/30/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent above the fryer units was not clean to sight. Some grease and dust on the units.
- equipment food contact surfaces and utensils clean to sight and touch.
The scoop in the milk solution did not have a handle on it. The pop spickets, meat slicer, and cutting boards were not clean to sight. The cutting board had deep groves in it and needs to be resurfaced or replaced. --Several common towels were being left out of santizer after each use. The card board on the bottom of the shelving units is not cleanable and is not allowed in the walk in cooler units. Use the metal shelves that is there.
- Duties of PIC
The owner had a sick policy but did not understand the policy. I went over the policy with the owner and told him to have the employees go over the policy with the staff and have them sign it to demonstrate the knowledge
- Eating, drinking, or using tobacco
There was employees having drinking cups in the prep area that were not covered with a lid and a straw or a screw cap lid.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The cooked chicken in the walk in cooler was not date marked. The product shall have a 7 day date mark placed on it. After 7 days the product shall be tossed.
- Storage and maintenance of wet and dry wiping cloths
Several common towels were being left out of santizer after each use. The card board on the bottom of the shelving units is not cleanable and is not allowed in the walk in cooler units. Use the metal shelves that is there.
- Posting of a valid license
- Multiuse food contact surfaces are constructed of safe materials
The scoop in the milk solution did not have a handle on it. The pop spickets, meat slicer, and cutting boards were not clean to sight. The cutting board had deep groves in it and needs to be resurfaced or replaced.
- Food storage, prohibited areas
Food in the walk in cooler was being stored in unapproved bags.
|
07/23/2013 | Routine |
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