- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:The facility did not have a thin probe thermometer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips to test quat sanitizer.
- 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 cash register side of the cold hold unit was temping 45-46 degrees F. The unit was turned down prior to me leaving and the product was moved to a side of the unit that was temping at 41 degrees F or below.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The unit was cleaned prior to me leaving.
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06/18/2015 | Regular |
| No violation noted during this evaluation. | 07/14/2014 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- 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: Two meats dishes on the cold hold line were 44-45 degrees F.
- Sanitizers
Observation: The bleach water was 0 ppm.
- Common name-working containers
Observation: The windex was not labeled.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean up vomit and diarrhea.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were being stored above the dispenser limit and single use cups by the mayo were being stored out of protection.
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07/03/2014 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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09/27/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
A spray bottle was broken and fixed with tape. Tape is not allowed to be used to fix equpment in the food prep area. --The ice machine was not clean to sight. Single use containers were out of protection in the front serving area. Sanitizer buckets were sitting on the floor in the prep area.
- Food temperature measuring devices are provided and readily accessible
The facility did not have a thin tipped thermometer or a probe thermometer to temp food on the cold hold line.
- Linens- cleaning and storage
The ice machine was not clean to sight. Single use containers were out of protection in the front serving area. Sanitizer buckets were sitting on the floor in the prep area.
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Salami and roast beef-46-48 degrees F. Items were discarded.
- Duties of PIC
All employees have not signed the sick policy.
- Where to wash
One employee did not wash his hands when he entered the prep area and placed gloves on.
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09/13/2013 | Routine |
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