| No violation noted during this evaluation. | 02/10/2016 | Follow Up LOC |
- 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: Prep cooler still unable to maintain 41 degrees or below. Sliced tomatoes, cut lettuce, and cheese slices temped at 48 degrees. Manager discarded items during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut lettuce, cut melon, cooked beef, biscuits and gravy are not date marked for keeping over 24 hours. Staff date marked items during inspection.
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02/04/2016 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: Prep coolers do not have thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut melons, chopped lettuce, deli meats, soups, sauces, shredded meats are not date marked for keeping over 24 hours. Staff date marked melon, lettuce and soups. Meats and soups are voluntarily discarded during inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked sausages are covered and cooling at room temperature. Sausage temped at 83 degrees. Staff voluntarily discarded product.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Staff is unable to provide Form 1B or alternate form for Employee Health Reporting.
- Disclosure of menu items offered or served raw or undercooked
Observation: Lunch menu and senior menu does not have each items marked with consumer advisory.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff is unable to provide required written procedures for clean up of vomiting and diarrhea.
- 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: Sliced tomatoes, lettuce, cheese slices, ground meats and sauces in prep cooler temped between 46-54 degrees. Items were voluntarily discarded. Staff will refill cooler with ice.
- 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 not in service. Staff reports they called for service.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken is stored above raw been product in walk in freezer.
|
01/20/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Increase the frequency of cleaning to preclude residue buildup
- Disclosure of menu items offered or served raw or undercooked
Observation:Menu does not have disclosure(asterisk or other mark) to distinguish which foods are offered or served under cooked.
- Cooling foods are stored properly
Observation:ensure proper cooling of hot foods by using ice wands, ice bath, stirring, etc. and monitoring temps
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Bar sink unable to reach sanitizing temperature of 160*
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Excessive residue buildup on some equipment. Clean regularly
|
02/17/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats not stored properly
- Foods are cooled using appropriate methods
Observation:Cool large quantities of hot foods quickly in shallow pans, ice baths, etc.
- Steam mixing valve prohibited
Self-closing, slow closing, or metering faucet shall provide a 15 second flow of water
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Dry storage area with visibly soiled floors and shelving
- Test kit provided and used to measure sanitizing solution concentration
Observation:No sanitizer test strips available
- 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:Cold prep table temps, 51*,49*,48*. Out of temp items discarded
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03/26/2014 | Routine |
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