| No violation noted during this evaluation. | 11/17/2015 | Follow Up LOC |
- Cleanability of floors, walls, and ceilings
Observation: Missing base board in kitchen areas
- Identifying information-original container
Observation:Chemical unlabeled in bottle. Manager discarded on site.
- In-use utensils, between-use storage
Observation: Scoops without handles are in contact with ice cream toppings. Manager discarded on site.
- Restricted use pesticides
Observation: Unapproved bottle of raid used for pest control. Manager discarded on site.
- Air drying of equipment and utensils
Observation:Plastic containers stored with visible moisture. Manager un-stacked items to air dry.
- 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
Observation: Ventilation hood is visibly soiled. --Observation: Soiled vents in freezer. Ice build up on piping in freezer. walk in cooler vent soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods in cooler and prep cooler not date marked. Manager discarded items on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine has soiled buildup on ice barrier, interior and exterior door. Door is broken.
- Drying mops
Observation: Wet mops laying on floor. Manager moved mop on site.
- Multiuse food contact surfaces are cleanable
Observation: Large broken ice bucket in use. Manager discarded on site.
- Light bulbs, protective shielding
Observation: Light not shielded in food prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ice cream spill holder and pop drain catch visible soiled.
- Outer openings are protected
Observation: Visible light through back storage door.
- Separation from food, equipment, utensils, linens, and single service
Observation: Glass cleaner stored above condiments. Manager moved to storage for chemicals.
|
10/30/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Under tables there was a lot of cups and left over food items. Shall continue to clean.
- Indoor and outdoor surfaces
Observation: Baseboards by the three compartment sink and throughout the facility were damaged and shall be fixed.
|
05/18/2015 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Behind the cooler units and under the prep units were not clean to sight. While I was there the employees of the facility cleaned behind the units.
|
05/07/2015 | Non Illness Complaint |
- Posting inspection reports
Observation:Post inspection report where it is viewable by the public
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Damaged air thermometer in reach in cooler
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Protecting food from environmental contamination
Observation:Food containers in walk in freezer uncovered
- Dressing areas and lockers
Observation:Inadequate storage area for employee personal items
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Excessive residue buildup on the exterior of ice machine
- In-use utensils, between-use storage
Observation:Ice scoop stored on soiled surface
|
05/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/10/2013 | Routine |
- Common name-working containers
Sanitizer in excess of required concentration. Label all containers as to contents.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in relation to 'no bare hand contact" with ready to eat foods. Must have a written employee illness reporting policy with signed statements by all employees. Proper training of all employees, including management, osafe food handling practices is essential.
- Miscellaneous sources of contamination
Condensation and moisture drippage in reach cold hold unit in kitchen
- When to wash
Hands must be washed prior to putting gloves on.
- Cutting surfaces maintained
Residue buildup on can opener. Cutting board on make table has not been addressed since last inspection. Utensils with cracks (spatula) Ice cream tubing in walk in appears to have residue buildup inside the tubing.
- Test kit provided and used to measure sanitizing solution concentration
Must test sanitizer solution to determine sanitizer concentration quaternary 200ppm
- Bare hand contact with ready to eat foods
- 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.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in relation to 'no bare hand contact" with ready to eat foods. Must have a written employee illness reporting policy with signed statements by all employees. Proper training of all employees, including management, osafe food handling practices is essential.
- Handwashing signage
- Utensils and pressure measuring devices maintained
Residue buildup on can opener. Cutting board on make table has not been addressed since last inspection. Utensils with cracks (spatula) Ice cream tubing in walk in appears to have residue buildup inside the tubing.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Reach in cooler with large variation in interior temps and product temps. 57*-35* interior temp product temps 43*,45*, 44*
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Residue buildup on can opener. Cutting board on make table has not been addressed since last inspection. Utensils with cracks (spatula) Ice cream tubing in walk in appears to have residue buildup inside the tubing. --Mold/mildew on caulking in warewashing area.
- Poisonous or toxic materials used and applied
Sanitizer in excess of required concentration. Label all containers as to contents.
- Dressing areas and lockers
|
05/29/2013 | Routine |
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