| No violation noted during this evaluation. | 06/29/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw poultry stored above ready to eat chicken. The raw poultry leaked on the chicken. Corrected by voluntarily discarding the chicken and moving the raw poultry below the chicken.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips for the meat department.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Moldy foods held past 7 days not discarded in the kitchen fridge. Corrected by voluntarily discarding the food.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger stored above whole muscle meat. Raw chicken stored above hamburger and beef and pork whole muscle meat. Corrected by layering meats according to cooking temps, Chicken on the bottom.
- 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: Potentially hazardous foods in hot hold for 4 hours below required temps at 120 degrees. Foods were voluntarily discarded.
- 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: Fridges in the kitchen without thermometers.
|
06/23/2015 | Regular |
- Food employees hair is effectively restrained
Observation: The employee did not have an effective hair restraint.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- 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: The chicken fridge did not have a thermometer placed in it.
- Handwashing signage
Observation: The sink did not have hand wash sign placed by it.
- 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 did not have a thin tipped thermometer.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were not being placed in plastic sleeves or dispenser units.
- Sanitizers
Observation: The sanitizer was 200 ppm.
- 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.
Observation: The person in charge did not know understand the sick policy.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked rice was not date marked.
- Identifying information-original container
Observation: The sanitizer bottles were not labeled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips for quat and bleach sanitizer.
|
12/18/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The milk cooler had some standing water on the floor. Wood shelves in the walk in freezer were not sealed.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were out of protection in the deli area.
- 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 did not have a thin tipped thermometer.
- Indoor and outdoor surfaces
Observation: Base boards were missing in the meat cutting area.
- Food employees hair is effectively restrained
Observation: The employees in the deli were not wearing hair restraints.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut watermelon was not being date marked.
- 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: Chicken/pasta was being hot held at 125-130 degrees F.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:The vent in the deli ws not clean to sight.
- Light bulbs, protective shielding
Observation: Lights in the walk in coolers were not protected.
- Protecting food from environmental contamination
Observation:Several walk in coolers had food setting on the floor.
|
04/23/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/19/2013 | Routine |
- Plumbing system repaired according to law
The plumbing to the hand sink in the meat area was not working.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent screens in the walk in cooler were not clean to sight.
- Hand drying provided
The deli and meat cutting area did not have accessible soap and handtowels.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out of sanitizer after each use in the meat area. Non food contact surfaces were not clean to sight in the meat area.
- Food employees hair is effectively restrained
- Eating, drinking, or using tobacco
A drinking cup in the meat area was uncovered. Drinking cups in the prep area shall be covered with a lid and a straw or a screw cap lid.
- Package integrity
A couple of dented cans were noted on the shelves.
- Handwashing cleanser, availability
The deli and meat cutting area did not have accessible soap and handtowels.
- Drying mops
- Sanitization methods - hot water, chemical
The sanitizer unit was not working in the meat area to the three hole sink.
- Light bulbs, protective shielding
The meat walkin cooler light were not protected.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were being left out of sanitizer after each use in the meat area. Non food contact surfaces were not clean to sight in the meat area. --Single use containers in the deli area were being left out of storage. Food contact surfaces were not clean to sight in the meat cutting area.
- Linens- cleaning and storage
Single use containers in the deli area were being left out of storage. Food contact surfaces were not clean to sight in the meat cutting area.
- Food temperature measuring devices are provided and readily accessible
- Test kit provided and used to measure sanitizing solution concentration
- Toilet room
receptacle, enclosed, fixtures clean
|
12/04/2013 | Routine |
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