- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided them with one and the person in charge stated he would copy it and place it into protocol.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were setting on counter tops after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Duct tape on handles, lights, and other non food contact surfaces were not clean to sight.
- Hand drying provided
Observation: The back hand sink did not have hand towels. Hand towels were placed by the back hand sink.
- Handwashing cleanser, availability
Observation: Soap was not present at the hand sink in the back. Hand soap was placed by the hand sink in the back.
- Light bulbs, protective shielding
Observation: Lights were not covered in the prep area.
- Identifying information-original container
Observation: Chemical spray bottles were not labeled. The units were labeled prior to leaving.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Food employees hair is effectively restrained
Observation: The employees were not wearing a hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Spatulas in the food prep area were not clean to sight. They were disposed of on site.
- Eating, drinking, or using tobacco
Observation: A drinking cup was in the prep area and was uncovered. The cup was discarded.
- Foods are cooled using appropriate methods
Observation: The chest fridge was being used to cool items down in. The items were moved to a freezer unit to allow them to cool down faster and within the time allowed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked products in the fridge units were not date marked. Prior to me leaving the items were date marked.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers were still in the package in the prep area. The units were taken out and made accessible.
|
06/25/2015 | Regular |
| No violation noted during this evaluation. | 06/18/2014 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation:Food thermometer not readily available
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Provide dedicated hand sink in kitchen area
- Effectively washing equipment and utensils
Observation:Improper warewashing procedures. Wash, Rinse, Sanitize, Air dry
- Outer openings are protected
Observation:Use screen for rear door to prevent entry of pests
|
05/02/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings. Clean vent hood filters weekly. Clean fans, vent covers, etc. often.
- Indoor and outdoor surfaces
Repair broken drywall, replace stained or broken ceiling tiles, replace disposable wall coverings when they are dirty, repair holes in walls.
- In-use utensils, between-use storage
Store all utensils on clean surfaces.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Food storage containers identified with common name of food
- Outer openings are protected
Repair damaged back door.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment. Clean all areas of the kitchen and rear storage areas. Clean floors, walls, equipment, shelving, storage racks, etc. Maintain all surfaces to be clean and free of residue buildup.
- Using a handwashing sink- operation and maintenance
Use the hand sink for handwashing only
- equipment food contact surfaces and utensils clean to sight and touch.
Regularly clean all surfaces in the kitchen area
- Food storage - preventing contamination from the premises
|
04/09/2013 | Routine |
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