| No violation noted during this evaluation. | 02/17/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Owner has taken Servsafe class but has failed the exam. Spoke with owner by phone and he is retaking the class on Tuesday 1-19-16.
|
01/15/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: CFPM class has not been completed. 60 day extension given due to some family emergencies.
|
11/17/2015 | Physical Recheck |
- Light bulbs, protective shielding
Observation:Light in exhaust hood missing shield.
- Common name-working containers
Observation:Spray bottle of cleaner not labeled with common name of contents. Corrected.
- Foods are cooled using appropriate methods
Observation: Foods cooled in large amounts. Left guidance document with operator.
- Service sink required
Observation:Establishment does not have a mop sink available.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips not available for chlorine sanitizer.
- In-use utensils, between-use storage
Observation:Ice scoops stored with handle contacting ice. Knives stored between equipment. Corrected.
- Smoke free air act
Observation:Evidence of smoking in back of establishment. Reminded PIC of Smokefree Air Act.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Establishment does not have a CFPM on staff.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation:Food probe thermometer not accurate. Demonstrated calibration procedure with PIC. Corrected.
|
04/29/2015 | Regular |
- Roasts held at a temperature of 130°F or above
Items on make table holding > 41*. Sliced tomatoes @ 44*. Diced ham @ 45*. Cooked spaghetti noodles holding @ 58*. Noodles were voluntarily discarded. Operator was instructed to put items on ice and create a temperature log for tracking.
- Light bulbs, protective shielding
Lights in dry storage room not shielded.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food thawing at room temperature.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Information given on ServSafe classes.
- Foods are cooled using appropriate methods
Large quantities. Plastic containers.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Food thermometer not calibrated properly. Operator was shown proper way to calibrate food probe. Corrected at time of inspection.
|
11/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed make table cooler holding at 46*. Unit was adjusted down. Corrected at time of inspection.
- Common name-working containers
Observed spray bottles of cleaners not labeled with common name of contents. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meats stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
- Light bulbs, protective shielding
Observed lights in dry storage area not shielded.
|
03/15/2013 | Routine |
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