- Posting inspection reports
Observation: Most current inspection need to be posted in public view. Inspection posted is dated (2012)
- Storage of clean linens, single-service, and single use articles
Observation: Do not store single service items on the floor. Must be stored at least 6" off of the floor. (plastic spoons) in box.
- Responsibility of food employees and conditional employees to report
Observation: Employees had not sign an agreement regarding to report illness to employer. Please review Employee Health Book or Food Code 2-201.11 E
- Preventing contamination from equipment, utensils, and linens
Observation: Mixer for soft serve machine is not protected from the environment. Chocolate soft serve mixer is not covered to prevent contamination.
- Light bulbs, protective shielding
Observation: Lights above cake decorating area need to be shielded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors and walls of the walk in cooler need to be thoroughly cleaned. Floor drain behind machines need to thoroughly cleaned.
- In-use utensils, between-use storage
Observation: In use utensils, cannot be stored in sanitizer between usage. Review food code 3-304-12 for proper storage of utensils between usage.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths must be stored in sanitizing water when not being used.
- Food storage - preventing contamination from the premises
Observation: At the time of the inspection potato chips in box stored on the floor.
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11/02/2015 | Regular |
| No violation noted during this evaluation. | 10/28/2014 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation Soft serve mixture is not properly covered to prevent contamination.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:The walk-in cooler outside thermometer read 46F no internal thermometer available. The ambient temperature ranged from 46F to 49F. Soft serve mixture was poured into a cup to check internal temp and it temped 45F.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths must always be stored in sanitizing water when not being used.
- 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 thermometer on the outside of the walk in cooler read 46 degrees F
- 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: Need to have thermometer in all coolers and freezers
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10/10/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/18/2013 | Routine |
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