| No violation noted during this evaluation. | 04/17/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef stored above pork loins. Corrected by moving the ground beef below the pork loin.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held longer than 24 hours not date marked. Corrected.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a sick policy.
|
04/14/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a sick policy.
- Storage or display of food in contact with water or ice
Observation: Water in the beef boxes in contact with packaged food in the walk-in cooler. Water in the fridge in the kitchen and in the cooler in the bar. Build up of ice in the freezer.
- 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: Cold hold units without thermometers.
- Physical facilities maintained in good repair
Observation: Physical facilities not maintained in good repair, floors.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods (beans) held longer than 7 days containing mold. Corrected by food voluntarily discarded.
- 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 ventilation system is dripping with grease and contains food particles.
- Posting inspection reports
Observation: The most recent inspection is not posted.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with buns. Corrected by voluntarily discarding the buns.
- 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: All potentially hazardous foods (cooked and raw) stored in the walk-in cooler at 50 degrees or above for at least 12 hours. Corrected by all foods were voluntarily discarded in the dumpster. The fridge in the bar is at 49 degrees. Foods were voluntarily discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken above hashbrowns. Corrected by placing the chicken below the hashbrowns in a container.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Areas around the fryer and ventilation system are not clean and contain food particles. Handles are not clean.
- Using a handwashing sink- operation and maintenance
Observation: Cutting board and other items covering the hand sink.
- Maintaining premises free of litter and unnecessary equipment
Observation: Numerous boxes stored, not free of litter.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facilities is not maintained clean.
- Protecting food from environmental contamination
Observation: Food (fish) stored on the floor in the walk-in cooler. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the fridge and walk-in cooler held longer than 24 hours not date marked.
|
03/30/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: The person in charge prepping food in the food prep area was handling buns with his bare hands.
- 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 probe thermometer to temp thin foods.
- Outer openings are protected
Observation: The back door is not sealed.
- 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: Mac salad was 45 degrees in a side prep fridge.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person did not know the 5 main food borne illness symptoms.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- Physical facilities maintained in good repair
Observation: Floor tiles in the prep area were damaged. The women's restroom door shall be self closing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The mac salad was not date marked.
- Whole-muscle, intact beef steaks cooked to surface temperature of 145°F on top and bottom. Meat surface has a cooked color
Observation: Some of the beef tips being cooked were being cooked to 115 degrees F.
- Handwashing cleanser, availability
Observation: Several items were being stored in the hand sink other than soap and hand towels.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cloths were not being stored in sanitizer after each use.
- 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 main food borne illnesses.
- Plumbing system maintained in good repair
Observation: The mop sink is clogged and shall be fixed.
- Storage of clean equipment and utensils
Observation: The single use containers were not being stored in plastic sleeves or dispensing units.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards and counter tops in the food prep area were not clean to sight. Some plates and utensil were not clena to sight. Spatulas were damaged and discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The little fan in the prep area was not clean to sight. Behind the freezer unit is not clean to sight.
- Eating, drinking, or using tobacco
Observation: The owner was not covering his drinking cup while in the prep area.
|
03/05/2014 | Routine |
- Light bulbs, protective shielding
The light in the walk in cooler was not sheilded.
- Linens- cleaning and storage
Several areas of the prep area were not clean to sight. Straws were not in plastic sleeves or dispenser units. Corrected at time of inspection
- Sanitization methods - hot water, chemical
The sanitizer in the three hole sink area tested out at 100 ppm. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The venthood above the fryer was not clean to sight. The vent screen to the walk in cooler were not clean to sight.
- 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 person in charge did not know what basic food saftey 101 requirements were. The facility did have a sick policy but the owner could not find it and could not remember the 5 food borne illnesses and 5 food borne illnesses symptoms. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- equipment food contact surfaces and utensils clean to sight and touch.
Grill areas were not clean to sight. --Several areas of the prep area were not clean to sight. Straws were not in plastic sleeves or dispenser units. Corrected at time of inspection
- Common name-working containers
Spray bottles were not labeled with the chemicals inside the unit. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
|
11/20/2013 | Routine |
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