| No violation noted during this evaluation. | 12/11/2015 | Follow Up LOC |
- 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: Vent filters were removed in the prep area where cooking was taking place.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine was not sanitizing dishes during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several food contact surfaces were not clean to sight throughout the prep area.
- Separation from food, equipment, utensils, linens, and single service
Observation: A couple of chemical spray bottles were being stored above utensils and other food contact surfaces. The units were moved.
- Handwashing signage
Observation: The hand sink by the dish machine did not have a hand wash sign placed by it. I provided a hand wash sign and the PIC placed it by the sink.
- Indoor and outdoor surfaces
Observation: Handles were damaged to the freezer units in the prep area. Several tiles were damaged in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight in the food prep area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have diarrhea vomit clean up plan. I provided a noro clean up procedure and the PIC stated she would place it into protocol.
|
12/01/2015 | Regular |
- Indoor and outdoor surfaces
Observation: The door handle was damaged in the prep area. Tiles were missing in the prep area.
- Protecting food from environmental contamination
Observation: Dish racks were setting on the floor in the dish washing area.
- Food storage containers identified with common name of food
Observation: Several shaker containers were not labeled in the food prep area.
- 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: The walk in vent screens were dusty to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the facility stated they would copy it and place it into policy.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The freezer and fridge bottoms were not clean to sight.
- Food is properly identified and monitored
Observation: The egg mixture in the cold hold unit was stated to be used with time marks. The items were not time marked. Prior to me leaving the facility time marked the product.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes, storage containers, and plates were not clean to sight. All items were sent through the dish machine and cleaned.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried in storage and wet to sight.
|
04/06/2015 | Regular |
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: The facility did not have a sick policy on hand
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled.
- Indoor and outdoor surfaces
Observation: Floor tiles were damaged and shall be fixed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several containers filled with deli meat were not dated.
- 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: The blowers in the fridge unit were not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Freezer bottoms, sides of fridges, wire grades in fridge units, vent intakes were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being placed on counter tops after each use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The top dishes, plates, cutting boards, dish racks were not clean to sight.
|
12/10/2014 | Regular |
| No violation noted during this evaluation. | 01/30/2014 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not in protection. Sanitizer buckets were being stored on the floor.
- When to wash
Observation: Cook placed gloves on without washing hands.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish machine was not sanitizing dishes during the inspection.
- Bare hand contact with ready to eat foods
Observation: Cook handled bacon with his bare hands (cooked bacon).
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The slicer and plates under the prep table were not clean to sight.
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves and counter tops were not clean to sight.
- Separation from food, equipment, utensils, linens, and single service
Observation: Glass cleaner was being stored above the hand sink by the prep area.
- Drying mops
Observation: Mops were not hung after each use.
- Food is properly identified and monitored
Observation: Egg solution was 49 degrees F. Protocols called fro it to be tossed @ 10 am. The product was being used @ 10:10 am. It was discarded.
- Food storage containers identified with common name of food
Observation: Squirt bottles on the line were not labeled with food inside the unit.
|
01/15/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
03/05/2013 | Routine |
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