| No violation noted during this evaluation. | 06/15/2015 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not in plastic sleeves or dispenser units.
- Handwashing signage
Observation: Hand washing signs not present at each hand wash station.
- Protecting food from environmental contamination
Observation: Ice scoop handles were laying in the ice. Scoop handles were popped up out of the ice.
- Capacity, availability, and pressure of hot and cold water
Observation: The electricity was off in the facility so the hand sinks were not working.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled.
- 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 electricity was down due to a power line issue. The facility has taken all cold hold products to Floyd golf course.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. Ice shall be drained and cleaned prior to opening.
|
06/11/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Hot dog 126*
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Must provide thermometers in all cold hold units
- Posting inspection reports
Observation:Post most recent inspection report where it is viewable by the public
- 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:Roast beef in walk in cooler 46*
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Visibly soiled equipment. (Tapper overflow container, Ice machine, warewash sink, etc.)
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemicals stored above clean utensils and warewash sink
- Storage of clean equipment and utensils
Observation:Store clean plates and equipment inverted or otherwise protected
- Test kit provided and used to measure sanitizing solution concentration
Observation:Provide and use sanitizer test strips
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Roast beef and pre-made sandwiches not datemarked
- Hand drying provided
Observation:Provide soap and paper towels at all handsinks
|
05/22/2014 | Routine |
- Food temperature measuring device construction
Observed unshielded glass thermometer in kitchen. Provide thermometers in all cold hold units. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Do not store items in any handsinks.
- Test kit provided and used to measure sanitizing solution concentration
Use test strips to determine sanitizer solution concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Thoroughly clean walls, hanging baskets, and other surfaces in kitchen.
- Variance obtained for specialized processing methods
Food from unapproved source on premises. Home canned foods (salsa) are not allowed in a food estblishment. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean vent hood filters.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed a open package of roast beef that was not datemarked. Corrected at time of inspection
|
08/06/2013 | Routine |
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