- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan in place. I provided them a noro clean up procedure and the PIC stated they would place it into protocol.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The cook could not describe the symptoms of food borne illness. I refreshed their minds with form 1-B. The facility stated that all forms were signed but at the owners home
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walls and several spots on the ceiling tiles were not clean to sight. Lots of dust.
- Sanitizers
Observation: Bleach water was 200 ppm The unit was diluted to 100 ppm prior to me leaving.
- 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 intake vent screens were dusty.
- Food employees hair is effectively restrained
Observation: The cook had a beard and it was not restrainded.
- Drying mops
Observation: Mops were not being hung after each use.
- Indoor and outdoor surfaces
Observation: Ceiling tiles were missing in the prep area.
- Food storage containers identified with common name of food
Observation: Several items in the chest fridge unit were not labeled.
- Separation from food, equipment, utensils, linens, and single service
Observation: Insect killer was being stored above bags of food. The unit was moved to a safe spot.
- In-use utensils, between-use storage
Observation: The ice scoop handle was laying in the ice in the ice storage bin.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One item of cole slaw was not date marked. The unit was date marked prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The unit was cleaned prior to me leaving.
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11/25/2015 | Regular |
| No violation noted during this evaluation. | 04/30/2014 | Follow Up LOC |
- Indoor and outdoor surfaces
Observation: The door to the kitchen was damaged.
- 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: There was corned beef that was in a oven and was left over night. The corned beef was 56 degrees F. There was a side fridge unit that temped out at 50-52 degrees F. Several items were discarded including the corned beef.
- Bare hand contact with ready to eat foods
Observation: Lemons and oranges were being cut with employees with their bare hands.
- Food storage containers identified with common name of food
Observation: The chips container was not labeled.
- Plumbing system maintained in good repair
Observation: The hand sink is not draining and the bathroom on the side is having a sewer smell coming out from the floor drain.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The cutting boards had deep groves and were unclean to sight. The ice machine was not clean to sight.
- Demonstration of Knowledge
Observation: The manager did not remember the requirements for food cooked on site.
- Storage of clean linens, single-service, and single use articles
Observation: Single service containers in the prep area were not protected.
- 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 above the oven and the vent above the pizza oven were not clean to sight.
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04/29/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent hood above the pizza oven and the walk in cooler blower screen was not clean to sight.
- Poisonous or toxic materials used and applied
The bleach santizer was 200 ppm. The concentration shall maintain 50-100 ppm. Corrected at time of inspection
- Food storage containers identified with common name of food
Chip container was not labeled.
- Posting of a valid license
- Eating, drinking, or using tobacco
Cups in the prep area were not covered with a lid and a straw or a screw cap lid. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were not being placed into santizer after each use. The bottoms of the freezer units were not clean to sight. There was pizza sauce on the walls by the pizza prep area. A thermometer was not inside the unit. --Single use cups/straws were out of protection at the bar area. Pop spickets were not clean to sight. Corrected at time of inspection
- Linens- cleaning and storage
Single use cups/straws were out of protection at the bar area. Pop spickets were not clean to sight. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Common towels were not being placed into santizer after each use. The bottoms of the freezer units were not clean to sight. There was pizza sauce on the walls by the pizza prep area. A thermometer was not inside the unit.
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10/31/2013 | Routine |
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