| No violation noted during this evaluation. | 12/30/2015 | Follow Up LOC |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand wash sink designated in Bar area. Corrected on site, going forward Bar area 4 compartment sink, will have the right most basin used for handwashing only going forward. Signage, soap and towels must be kept stocked in this area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quaternary test strips could be provided by staff.
- 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: No thermometer in walk in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide written policy for cleanup of vomiting or diarrhea events.
- Plumbing system maintained in good repair
Observation: Handwash sink in kitchen would not drain properly.
- 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: Staff could not provide employee health reporting documents for employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on items in refrigerators.
- Storage of clean equipment and utensils
Observation: Service bowls and cooking bowls stored upright. Corrected on sight by moving bowls upside down.
|
11/17/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Provide quat test strips for verifying sanitizer.
- Food temperature measuring devices are provided and readily accessible
Observation:Provide a cooking thermometer asap.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cut tomatoes,chilli, soup, and processed cheese opened and held refrigerated and not datemarked as to when opened, prepped, or cooked.
- Storage of clean linens, single-service, and single use articles
Observation:Storage of single use pizza boxes in contact with floor.
- 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:GE refrigerator requires a thermometer.
- Posting inspection reports
Observation:Post most recent inspection report readable to consumer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:prep are requires a more thorough cleaning. Wire shelves in walk in require a more thorough cleaning.
- Indoor and outdoor surfaces
Observation:Prep area requires a more thorough cleaning.
- Using a handwashing sink- operation and maintenance
Observation:Access to handsink blocked by plastic containers at inspection. When handsink was used it leaks onto floor.
- Manual warewashing sinks requirements
Observation:Currently only one stopper is provided for three basin sink. Provide stoppers for all basins asap.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw ground beef stored above lettuce in GE refrigerator. Additionally raw uncovered chicken next to lettuce in GE refrigerator. STORE READY TO EAT FOODS ABOVE RAW FOODS IN STORAGE.
- Plumbing system maintained in good repair
Observation: Handsink is leaking onto floor. Three compartment sink in prep area and bar is leaking and all require repair. Spigot on three compartment sink is leaking and requires repair.
|
02/24/2014 | Routine |
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