- Physical facilities maintained in good repair
Observation: Counter tops and wall next to the water hose in poor repair.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy. Corrected by having the appropriate employees sign the sick policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up vomit and diarrhea. Corrected by providing the written procedures and the facility does have the items required in the procedures.
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the fridge not date marked. Corrected by dating the foods.
- 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 tip sensitive thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
|
01/21/2016 | Regular |
| No violation noted during this evaluation. | 02/28/2015 | Follow Up LOC |
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food (casserole) not date marked. Corrected.
- Common name-working containers
Observation: Bottle containing cleaning solution not labeled. Corrected by labeling all bottles.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Utensil for hot dogs are not sanitized every 4 hours.
- 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 tip sensitive thermometer.
|
02/10/2015 | Regular |
- Food is properly labeled
Individual pizzas must be labeled
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Circulating fan cages must be cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelves and top of frigs must be cleaned.
|
08/23/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Shelves and top of frigs must be cleaned.
- Food is properly labeled
Individual pizzas must be labeled
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Circulating fan cages must be cleaned.
|
08/23/2013 | Routine |
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