- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Spatulas were not clean to sight. The units were cleaned prior to me leaving.
- 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 does not have a sick policy in place. I provided a sick policy to the PIC and she stated she would put the policy in protocol.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Donuts racks were not clean to sight. Edges of the prep area were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being left on counter tops after each use.
- 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 was dusty.
- Multiuse food contact surfaces are cleanable
Observation: Spatulas were damaged in the prep area.
- Storage of clean linens, single-service, and single use articles
Observation: Cups were exceeding the cup dispenser limit.
- 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.
- Protecting food from environmental contamination
Observation: Food scoops in the prep area did not have handles on them. The PIC stated they have purchased measuring cups to scoop food with.
- 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.
|
10/13/2015 | Regular |
| No violation noted during this evaluation. | 11/10/2014 | Follow Up LOC |
- Demonstration of Knowledge
Observation: The people present during my inspection did not know food safety 101.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the machines were dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The tongs were not clean to sight in the donut unit.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were exceeding the dispensing 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.
Observation: The people in charge did not know and understand the sick policy.
- Protecting food from environmental contamination
Observation: Scoops did not have handles on them in the serving stations.
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled in the deli area.
- Identifying information-original container
Observation: All chemical spray bottles were not labeled with their common names.
|
10/27/2014 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Common towels were being stored on the table tops after each use. The fan in the prep area, tops of the coffee machines, and the bottoms of the milk storage units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were being stored on the table tops after each use. The fan in the prep area, tops of the coffee machines, and the bottoms of the milk storage units were not clean to sight.
- Common name-working containers
Several chemical spray bottles were not labeled on sight. Corrected at time of inspection
- Equipment and utensils-durability and strength
Scoops in the pizza cooler did not have handle on them.
|
08/05/2013 | Routine |
- Equipment and utensils-durability and strength
Scoops in the pizza cooler did not have handle on them.
- Common name-working containers
Several chemical spray bottles were not labeled on sight. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Common towels were being stored on the table tops after each use. The fan in the prep area, tops of the coffee machines, and the bottoms of the milk storage units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were being stored on the table tops after each use. The fan in the prep area, tops of the coffee machines, and the bottoms of the milk storage units were not clean to sight.
|
08/05/2013 | Routine |
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