| No violation noted during this evaluation. | 11/24/2015 | Follow Up LOC |
- Protecting food from environmental contamination
Observation: A ceiling was leaking onto a prep table. A bucket was placed under the leak and the table was wash rinsed and sanitized. The roof was just replaced and the company has stated they will be back to fix the issue.
- Common name-working containers
Observation: Spray bottles were not labeled in the prep area. The units were labeled prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Doe racks were not clean to sight. Continue cleaning all other non food contact surfaces.
- Outer openings are protected
Observation: The back door was not sealed.
- 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: The top of the cooling unit was only holding foods at 50-54 degrees F. The mechanic was called prior to me leaving. The sauces were discarded. Other items were placed in the unit an hour ago and allowed to be used in the 3 hours (4 hour time limit).
|
11/16/2015 | Regular |
| No violation noted during this evaluation. | 11/13/2014 | Follow Up LOC |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine was not sanitizing dishes at 50-100 ppm.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were being left out of protection on the front counter tops.
- 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: The salad bar was temping 54-55 degrees F.
- 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 person in charge did not know all the 5 symptoms and food borne illnesses.
|
10/21/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
10/30/2013 | Routine |
- 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.
The facility does not have a sick policy in place. The person in charge did not know the five symptoms of food borne illness and the five food borne illnesses.
- Food employees hair is effectively restrained
Employees prepping and serving food in the prep area were not wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
The shelves storing utensils and by the pizza prep were not clean to sight. --Several utensils were not clean to sight. The counter tops were not clean to sight under the pizza prep and in the prep area.
- Designated areas for employees
use of designated areas by employees
- When to wash
Employees entering the facility were not wasing hands priot to working with the food.
- Roasts held at a temperature of 130°F or above
Canadian bacon-45 degrees and pudding in the salad bar 45 degrees. The items were above the allowed 41 degrees F.
- Food on display is protected from contamination by consumers
The pizza prep units were being left open during down times.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Bleach sanitizer was 200 ++ ppm. The concentration shall maintain 50-100 ppm. Chemicals were being stored above utensils and dishes by the dish washer.
- Test kit provided and used to measure sanitizing solution concentration
No test strips on site to test sanitizer with.
- Poisonous or toxic materials used and applied
Bleach sanitizer was 200 ++ ppm. The concentration shall maintain 50-100 ppm. Chemicals were being stored above utensils and dishes by the dish washer.
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10/22/2013 | Routine |
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