| No violation noted during this evaluation. | 02/01/2016 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a CFPM employed at the facility.
- Established procedures for responding to vomiting and diarrheal events
Observation: Did not have a procedure for cleaning up vomiting and diarrheal incidents that all employees were trained on. Given today.
- Food storage containers identified with common name of food
Observation: Spice shakers did not have a label on the container.
- 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: Vegetable prep cooler on line was temped @ 47*F (food) and 50*F (internal ambient air).
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen soups were being slacked at room temp, but were not being monitored for temp. Corrected on site with education.
- 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: Employee agreement was not in place. Given today.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were expired at time of inspection.
- Plumbing system maintained in good repair
Observation: Left faucet on 3 hole sink has a leak.
- Sanitizers
Observation: Sanitizer dispenser did not have any chemical at time of inspection.
- Toilet room
receptacle, enclosed, fixtures clean
|
01/21/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean under roller shelving back in dry storage area.
|
08/18/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Cracked tile by back door. Replace to make surface smooth and easily cleanable.
- Material characteristics of non-food contact surfaces
1) Wallpaper torn near hand sink. Drywall exposed. Must replace or resurface wall to make smooth, non-absorbent, and easily cleanable. 2) Build-up on side of door gaskets in cooler under microwaves. Clean door gaskets more frequently to prevent mold growth.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wallpaper torn near hand sink. Drywall exposed. Must replace or resurface wall to make smooth, non-absorbent, and easily cleanable. 2) Build-up on side of door gaskets in cooler under microwaves. Clean door gaskets more frequently to prevent mold growth. --Slight build-up on front chute in large ice machine. Must drai, wash, rinse, and sanitize more frequently to prevent build-up and contamination.
|
08/12/2013 | Routine |
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