| No violation noted during this evaluation. | 10/21/2015 | Follow Up LOC |
- Utensils and pressure measuring devices maintained
Observation: Several plastic containers were damaged throughout the facility.
- Posting inspection reports
Observation: The most recent inspection was not posted so the public could view it.
- 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: Hamburger patties were 55 degrees F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The ice machine vent screen was not clean to sight.
- In-use utensils, between-use storage
Observation: The ice cream scoops were being stored in non running water that was 135 degrees F.
- Protecting food from environmental contamination
Observation: The ice scoop and ice buckets were being stored on a filthy dish machine rack.
- 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 did not have a sick policy for all the food employees to sign. I provided form 1-B to the PIC
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in the in the milk cooler was inaccurate.
|
10/01/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were being left out of sanitizer after each use.
- Indoor and outdoor surfaces
Observation: A ceiling tile was missing above the ice machine.
- Common name-working containers
Observation: One chemical spray bottle was not labeled.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were exceeding the cup dispenser unit.
- Sanitizers
Observation: The quat sanitizer was tested at 0 ppm.
- Hand drying provided
Observation: Hand towels were not provided by one of the hand sinks.
|
11/25/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Raw hamburger was 44-45 degrees by the oven unit. Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
The person in charge stated the burgers shall be cooked on both sides for one minute. There was a sign by the oven to make sure emplioyees knew this and the sign was missing. The staff did not take noon temps of products on cold hold and hot hold. The cook was not temping hamburgers to make sure they reached 155 degrees F.
- Duties of PIC
The person in charge stated the burgers shall be cooked on both sides for one minute. There was a sign by the oven to make sure emplioyees knew this and the sign was missing. The staff did not take noon temps of products on cold hold and hot hold. The cook was not temping hamburgers to make sure they reached 155 degrees F.
|
12/19/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Linens- cleaning and storage
Cups were exceeding the cup dispenser limit.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out after each use. The fan and wire racks were not clean to sight.
|
10/30/2013 | Routine |
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