| No violation noted during this evaluation. | 11/13/2015 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Establishment thawing fish at room temperature. Item removed and place in the WIC to correct.
- In-use utensils, between-use storage
Observation:Ice scoop stored on ice laying flat. Scoop removed to correct. Inspector explained correct way to store utensils.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Mice feces on the shelves and storage area in the back. Feces found on the floor and prep table by the pizza oven.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Taco machine with food residue and mice feces. Establishment will wash, rinse sanitize and remove the machine from the storage area. Mice feces on the shelves in the storage area, feces present in the drawers in the kitchen.
- Outer openings are protected
Observation:Gaps around the exterior bottom of the doors, back bar area, storage area, dining area.
- Physical facilities maintained in good repair
Observation:Floors in poor conditions, uneven.
- Duties of PIC
Observation:Establishment has a pest control problem in the storage area. Mice feces are present in the storage area, drawers in the kitchen. Physical facilities in poor conditions, floors uneven, insulation exposed in the back.
|
09/29/2015 | Regular |
| No violation noted during this evaluation. | 05/21/2014 | Physical Recheck |
- Game Animals
Observation:Deer meat in the establishment. item removed to correct
- Sanitizers
Observation:Sanitizer too strong in the bar. Re-mixed to correct.
- Posting of a valid license
Observation:License not posted
- Wild Mushrooms
Observation: Wild morel mushroom in the establishment. Items removed today (no harvest mushroom certification on site)
- Demonstration of Knowledge
Observation:Person in charge in the kitchen not properly trained on food safety and compliance. Several items(home made caning, morel mushrooms, deer meat in the establishment)Few items without dates, no knowledge for cooling process.
- 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:Sausage gravy made today at 110 after 1.5 hours. item placed on ice to rapid cool. Sausage gravy from day before at 72. Item discarded today
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Storage room, mice like dropping on the shelf.
- Outer openings are protected
Observation:Back storage door with a gap under
- Handwashing cleanser, availability
Observation:Bag of biscuits to be discarded inside the sink. Item removed by the inspector upon arrival. inspector explained to the PIC code regulation to keep sink available at all times
- Bare hand contact with ready to eat foods
Observation:Employee in the kitchen touching hamburger buns with bare hands. Inspector explained how to correct. Employee placed gloves on.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Deli ham, cooked chicken, diced tomatoes, without dates. Dated today.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No fine tip thermometer provided in the kitchen
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:No thermometer in the reach in cooler.
- Eating, drinking, or using tobacco
Observation:Employee in the kitchen drinking from a cup without a lid and a straw. Inspector explained regulation to the PIC
- Cleaning of cooking and baking equipment
Observation:Oven with residue
|
05/09/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Cut tomates @53 Cheese @62, both items placed in the cooler to correct. Establishment will start controling the time rather than temperature, an SOP will be written for such items. Inspector will re-check at the next regular inspection
- Sanitization methods - hot water, chemical
No Sanitize bucket in the kitchen. A bucket was made to correct. Corrected at inspection. Inspector will re-check at the next regular inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees hair is effectively restrained
Employee in the kitchen without a hair restrain.
|
11/05/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Advisory provided today
|
08/27/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
05/24/2013 | Routine |
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