- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on counter tops after each use. Sanitizer buckets were set up and common towels were placed back in them.
- 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 anything about the sick policy. I provided them one and discussed the sick policy and they stated they would go over it with all staff and place it into protocols.
- 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 one and the PIC stated he would copy it and place it into protocols.
- When to wash
Observation: Employees were wiping their hands on a common towels instead of washing their hands. I discussed the importance of washing their hands and the person in charge stated he would discuss this with their staff.
- Food employees hair is effectively restrained
Observation: The head cook was not wearing a hair restraint.
- Storage of clean equipment and utensils
Observation: Dish racks were setting on the floor in the dish washing area.
- 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 beer cooler in front does not have a thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The intake vents were not clean to sight. There was some standing water on the floor.
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06/24/2015 | Regular |
| No violation noted during this evaluation. | 09/30/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 09/18/2014 | 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: The walk in cooler was operating at 43-44 degrees,
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09/04/2014 | Physical Recheck |
- Protecting food from environmental contamination
Observation: White garbage bags were being used to stored frozen foods with.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, racks, and all other non food contact items were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All food contact surfaces were not clean to sight.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Thermometers in the walk in cooler were inaccurate.
- 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 facility did not have a sick policy in place.
- Food storage containers identified with common name of food
Observation: White bins under prep table were not labeled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- 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 53-56 degrees F. Milk, 1/2 & 1/2, and cheese were discarded.
- Demonstration of Knowledge
Observation: Person in charge did not know all the food safety requirements.
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08/29/2014 | Routine |
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