Warewashing equipment cleaning agents and wash solution temperatures
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: Staff unable to describe symptoms related to food borne illness
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths are stored on counter.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips for bleach sanitizer.
Sanitizers Observation: Facility is not using approved sanitizer. Staff mixed bleach sanitizer during inspection.
01/12/2016
Regular
No violation noted during this evaluation.
03/24/2015
Physical Recheck
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:No CFPM on staff. Manager is registered for an upcoming class.
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:Thermometers not easily viewable in all cold hold units.
Indoor and outdoor surfaces Observation:Carpeting may not be used in a food preparation area. Remove the carpeting and provide smooth and easily cleanable flooring in all food prep areas.
Dispensing of single-service and single-use articles Observation:Self serve tableware must be dispensed with handles up. Single use items may not be stored on the floor.
Posting inspection reports Observation:Post license and inspection report where they are viewable by the public.
Protecting food from environmental contamination Observation:Food items stored on the floor.
02/10/2015
Regular
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw vegetables not properly separated from raw animal foods.
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