- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
REPEAT VIOLATION: received response from owner stating that someone will attend course on 2/2/16 -- owner shall submit copy of certificate to inspector as soon as it is received
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01/24/2016 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager requirement was required by 11/14/2015 and has not been completed. Owner has 30 days to complete the Certification course. Submit copy of certificate to inspector.
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12/22/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/05/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
REPEAT VIOLATION: interior of reach-in coolers not clean -- corrected by food employee cleaning
- Physical facilities maintained in good repair
REPEAT VIOLATION: handsink not securely attached to wall
- Food on display is protected from contamination by consumers
REPEAT VIOLATION: cold foods not protected on buffet -- PIC states a sneeze guard is on order
- Handwashing signage
Observation: handsink signage not provided -- corrected by hanging sign
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
REPEAT VIOLATION: long stem tip-sensitive food thermometer not provided
- Outer openings are protected
REPEAT VIOLATION: back door in kitchen not kept closed
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
REPEAT VIOLATION: floor and walls not clean in kitchen
- Cleanability of floors, walls, and ceilings
REPEAT VIOLATION: baseboards missing at floor/wall junctures in kitchen
- Hand drying provided
Observation: paper towel dispenser empty -- corrected
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06/05/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no foods dated in reach-in coolers
- Sanitization methods - hot water, chemical
Observation: dishmachine not sanitizing -- use three compartment sink until machine has been serviced
- Cleanability of floors, walls, and ceilings
Observation: baseboards missing at floor/wall junctures in kitchen
- Handwashing cleanser, availability
Observation: handsoap not provided at handsink -- corrected
- Outer openings are protected
Observation: back door in kitchen not kept closed
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: interior of reach-in coolers not clean
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: long stem tip-sensitive food thermometer not provided
- Handwashing signage
Observation: signage not provided at handsink
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor and walls not clean in kitchen
- Hand drying provided
Observation: paper towels not provided at handsink -- corrected
- Posting inspection reports
Observation: previous inspection not posted
- Food on display is protected from contamination by consumers
Observation: cold foods not protected on buffet
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: 2 sheet pans of chicken breasts sitting on countertop -- temp was 95*F -- food employee placed in oven
- 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 foods not held cold at buffet -- salad and condiments had no temperature control
- Physical facilities maintained in good repair
Observation: handsink not securely attached to wall
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05/14/2015 | Regular |
| No violation noted during this evaluation. | 07/15/2014 | Physical Recheck |
| No violation noted during this evaluation. | 06/24/2014 | Non Illness Complaint |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
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08/07/2013 | Routine |
- Posting of a valid license
REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
thoroughly clean and sanitize interior of coolers
- Common name-working containers
Label spray bottles with contents.
- Smoke free air act
Place "No Smoking" sign on door.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION: All refrigerated potentially hazardous foods shall be dated
- Outer openings are protected
Observed back door open in kitchen. Food employee closed the door when asked by inspector. Inspector then left the kitchen, and a few minutes later when inspector returned to kitchen the door was again propped open. Door shall remain closed unless a screen door is installed and tight-fitting.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
REPEAT VIOLATION: housekeeping (floor, walls, ceiling, grease filters) needed in entire kitchen. Establishment shall implement cleaning schedule and make available to inspector.
- Handwashing cleanser, availability
REPEAT VIOLATION
- Test kit provided and used to measure sanitizing solution concentration
REPEAT VIOLATION
- Food on display is protected from contamination by consumers
All foods on buffet shall be protected -- includes sauces and condiments. REPEAT VIOLATION: Foods in coolers shall be covered unless in process of cooling.
- Food shall be obtained from sources that comply with law
Observed frozen goat on retail side. Packages were not identified with mark of inspection. Invoice not provided. Product shall not be sold until source can be verified.
- Duties of PIC
health policy
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06/26/2013 | Routine |
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