- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test quat santizizer with.
- 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: The cold hold unit in front did not have a thermometer placed in it.
- Storage of clean linens, single-service, and single use articles
Observation: The single use containers were not being protected in the dispensers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and cappuccino machine was not clean to sight.
- Food is properly labeled
Observation: The packaged sandwiches in the warmer unit were not labeled with ingredients, net weight, product name and address where it was produced.
- Drying mops
Observation: The mops were not being air dried in the back roonm.
- Food shall be obtained from sources that comply with law
Observation: The beef in the walk in cooler did not have certified labels on them and was packaged in an uncertified package. The units were placed on hold until proper tags are found.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility did not have a certified food protection manager on site.
- 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: The vent in the walk in cooler unit were not clean to sight.
- Handwashing aides and devices, use restrictions
Observation: The hand sink was inaccessible with several cans in the sink. The units were changed out.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan, microwave units, and other non food contact surfaces in the back room were not clean to sight.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The PIC did not have a sick policy on hand.
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01/25/2016 | Regular |
- Food is properly identified and monitored
Observation: The pizza was not time marked. The employee went over and time marked the pizza.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility is still working on the diarrhea vomit clean up plan.
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02/12/2015 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not in plastic sleeves or dispenser units in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan and microwave units were not clean to sight.
- Hand drying provided
Observation: The sink in the prep area did not have paper towels placed by the sink.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The hot held chicken was 117-122 degrees F. The product was discarded.
- Food is properly identified and monitored
Observation: The pizza was being held by time in the hot hold unit for two hours. The pizza was not time marked.
- Demonstration of Knowledge
Observation: The person in charge stated she does not know the food requirements.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomit clean up plan.
- Handwashing signage
Observation: The sinks did not have hand wash signs posted by them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. Continue cleaning all utensils on sight. Several were not clean to sight.
- Sanitizers
Observation: The quat sanitizer was 100 ppm.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not know the 5 food borne illnesses were.
- Food storage containers identified with common name of food
Observation:The ice bucket was not labeled with ice only.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- 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.
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01/28/2015 | Regular |
- 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: The walk in cooler vents were not clean to sight.
- 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: There were no thermometers placed in the fridge units.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled, "Ice Bucket Only".
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave unit in the prep area was not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
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04/22/2014 | 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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10/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/04/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The fan, bottom of the fridge unit, around the fryers and in the back room were not clean to sight. Common towels in the back room were not being stored in santizer after each use. --The ice machine was filthy to sight.
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
The small fridge units did not have thermometers in them.
- Roasts held at a temperature of 130°F or above
Corn, gravey, and mac n cheese was maintaining 110-117. The product was being stored in warmers since early in the morning. Product was discarded.
- Test kit provided and used to measure sanitizing solution concentration
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent hood has lots of dust on the filter units.
- Posting of a valid license
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility did not have a sick policy in place. The person in charge did not know how hot or cold products shall be cooked or maintained at.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Fryer cleaner was being stored above the three hole sink. The bottle stated harmful if swallowed. The quat santizer was 0 ppm in the prep area. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Fryer cleaner was being stored above the three hole sink. The bottle stated harmful if swallowed. The quat santizer was 0 ppm in the prep area. Corrected at time of inspection
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09/20/2013 | Routine |
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Fryer cleaner was being stored above the three hole sink. The bottle stated harmful if swallowed. The quat santizer was 0 ppm in the prep area. Corrected at time of inspection
- Posting of a valid license
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent hood has lots of dust on the filter units.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility did not have a sick policy in place. The person in charge did not know how hot or cold products shall be cooked or maintained at.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was filthy to sight. --The fan, bottom of the fridge unit, around the fryers and in the back room were not clean to sight. Common towels in the back room were not being stored in santizer after each use.
- Roasts held at a temperature of 130°F or above
Corn, gravey, and mac n cheese was maintaining 110-117. The product was being stored in warmers since early in the morning. Product was discarded.
- Poisonous or toxic materials used and applied
Fryer cleaner was being stored above the three hole sink. The bottle stated harmful if swallowed. The quat santizer was 0 ppm in the prep area. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
The small fridge units did not have thermometers in them.
- Test kit provided and used to measure sanitizing solution concentration
- Designated areas for employees
use of designated areas by employees
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09/20/2013 | Routine |
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