| No violation noted during this evaluation. | 06/03/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: Kitchen Manager verbally shared the procedure for responding to vomiting and diarrheal events. However, it is not available for document review.
|
03/26/2015 | Regular |
- 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: Provide refrigerator thermometer - Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide test strips-will obtain from Kitchen.
- Outdoor food vending and servicing areas
Observation: Need to rope off Grill - will do this before using Concession Stand.
|
06/12/2014 | Pre Opening |
| No violation noted during this evaluation. | 03/31/2014 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Missing ceiling tile above walk-in freezer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Tip sensitive thermometer not clean - cleaned - Corrected on site. Sugar scoop laying down in the product - cleaned -Corrected on site. Can opener not clean - cleaned - Corrected on site.
- Food storage - preventing contamination from the premises
Observation: Numerous boxes of food product on the floor in the walk-in freezer.
|
03/12/2014 | Routine |
- Service sink required
Observation: No mop sink.
- Light bulbs, protective shielding
Observation: Provide shielding for lights.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Handwashing signage
Observation: No handwash sign at handsink.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hand sink.
- Manual warewashing sinks requirements
Observation: Provide 3 compartment sink.
- Capacity, availability, and pressure of hot and cold water
Observation: Provide Hot and Cold water to Concession Stand.
- Insect control devices are properly designed and installed
Observation: Provide screen or air curtain for large opening by counter top.
- Material characteristics of non-food contact surfaces
Observation: All barewood needs to be sealed. Provide mop board/coving where floor meets the wall.
- 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 thermometers for coolers.
|
03/12/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/15/2013 | Routine |
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area - Cup of Coffee without a lid - Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Handwashing signage
No handwash sign at the handsink - Left sign to post - Corrected at time of inspection
- Food storage - preventing contamination from the premises
Numerous boxes of food on the floor of the walk-in freezer - just received commodities.
|
04/26/2013 | Routine |
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