| No violation noted during this evaluation. | 04/27/2015 | Physical Recheck |
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The facility does not have a sick policy on hand. I handed the manager a sick policy and he stated he would have everyone in the facility sign the policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were stained and had some deep groves. The manager stated he was going to replace the units.
- Protecting food from environmental contamination
Observation: Single use cups were not being protected in plastic sleeves or dispenser units behind the cashier station.
- Air drying of equipment and utensils
Observation: Several containers in storage were not air dried.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a written policy for cleaning up diarrhea and vomit. I provided a noro clean up plan and the manager stated he would copy it and place it into policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified manager on site. The person in charge stated he has passed serve safe and is waiting for the certificate.
|
03/24/2015 | Regular |
- Multiuse food contact surfaces are cleanable
Observation: Cutting boards were stained and had some deep groves in them
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups used for the margarita drinks were not in protection (plastic sleeves or dispenser units).
- Sanitizers
Observation: Quat sanitizer was tested at 0 ppm.
- Food employees hair is effectively restrained
Observation: Managers were not wearing hair restraints while prepping food.
|
02/14/2014 | Routine |
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
03/28/2013 | Routine |
- License required to operate a food establishment
The facility does not have a license yet.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Sanifizer buckets were being stored on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
One pan that was washed had some food left on it.
- Air drying of equipment and utensils
Containers were not air-dried prior to placing them in storage.
- Roasts held at a temperature of 130°F or above
Chicken - 114*F. The hot table was not turned on soon enough.
- 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.
Inspector went over the sick policy & Food Service 101. The general manager did not have all employees sign the sick policy. He did not know all parts of the Food Service 101.
- Food employees hair is effectively restrained
Management was not wearing hair restraints during prep.
- 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
The vent unit was not working when inspector entered facility.
- Smoke free air act
The front entry way does not have no smoking signs.
- Food storage containers identified with common name of food
Rice bins were not labeled.
|
03/14/2013 | Routine |
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