- 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:No verifiable manner found.given documents
- Common name-working containers
Observation:several chemical bottles did not have labels on them
- Restriction-presence and use
Observation:sanitizer is not being used in accordance with manufacturer's instructions. spray bottle @ full strength.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:errors noted in raw animal storage area. whole muscle meat below ground beef. (also, coleslaw cup had raw tenderloin in it in prep table)
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation:staff was not aware
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:staff is not able to identify what or when to report.
- In-use utensils, between-use storage
Observation:whisk sitting in stagnant dirty water.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer is around 100ppm vs 200ppm at warewashing.
- Established procedures for responding to vomiting and diarrheal events
Observation:no changes since last inspection
- 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:once contaminated with animal juices, breading station is potentially hazardous and needs to be treated as such.Sitting at room temperature allows for organism growth.
- Food is properly labeled
Observation:several multi ingredient foods taken from their original packaging.No ingredient labels available, no other info.
- Demonstration of Knowledge
Observation:PIC unable to demonstrate knowledge. Many violations noted.
- Separation from food, equipment, utensils, linens, and single service
Observation:chemicals are stored above warewash area
- Disclosure of menu items offered or served raw or undercooked
Observation:items are not denoted
- Food employees outer clothing is clean
Observation:Aprons were soiled, Keep enough aprons on site so that staff can change them as frequently as needed.
- Warewashing equipment, determining chemical sanitizer concentration
Observation:Test strips are not being routinely used per staff. packaging is damaged and when one was used it did not appear to be in the same color spectrum as those on the package.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Overdue to have a certified food protection manager.
- Miscellaneous sources of contamination
Observation:gloved hands were contaminated many times during inspection. (staff prepping food)
- Responsibility of the PIC to notify the regulatory authority.
Observation:staff was not aware
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:overall deep cleaning needed. look at nooks and crannies farthest areas in the back of the house. ceiling tiles missing in ladies room-leaking
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11/25/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No one is certified as food safety mng.
- Established procedures for responding to vomiting and diarrheal events
Observation:a clean up kit for vomit/diarrhea is needed,
- Common name-working containers
Observation:Toxic is missing label.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:ceiling in kitchen needs to be cleaned. condiment station needs to be cleaned
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12/10/2014 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
At three compt. sink-sanitizer is @ ~100ppm and needs to be 200ppm (this is quat today) Staff says that the sinik stopper does not work well and that water is added through the process because of the leaking. If water needs to be added, ensure that sanitizer is kept at the proper strength. Ideally, a stopper that holds properly will help alleviate this matter.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Although not quite corrected, mng. has made copies of the agreement for staff to review and sign.
- Posting of a valid license
- Light bulbs, protective shielding
- Disclosure of menu items offered or served raw or undercooked
hamburgers only
- Outer openings are protected
- Test kit provided and used to measure sanitizing solution concentration
Since chlorine is being used as sanitizer, test strips for that are also needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
It is evident that part of the hood exteriors have been cleaned. Continue these efforts. Ensure that hood system has been cleaned internally as well. Sticker notes a 2012 date of cleaning. Mng. states that system has been cleaned recently. Provide documentation of date of service.
- equipment food contact surfaces and utensils clean to sight and touch.
Continue efforts in this category. --Still working on cleaning-some items have been cleaned and are being maintained.
- 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.
Advise that staff attend food safety certification.
- Common name-working containers
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04/25/2013 | Routine |
- Outer openings are protected
Back door has gap that would allow for insects or rodent entry.
- equipment food contact surfaces and utensils clean to sight and touch.
Greasy build up noted on non food contact surfaces, soiling noted at wall floor junctures. Facility needs a deep cleaning. --Many food contact areas have food debris and soiling build-up. High chairs need to be cleaned, handles on cooling units have build up, pop machine has some build up around the ice chute area. Utensils sitting in stagnant water. A cat litter scoop is being used for scooping particles out of breading. A cat litter scoop is not a food grade material. Discontinue the use of the cat litter scoop immediately.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- When to wash
Glove change does not replace hand washing
- Food employees outer clothing is clean
Aprons need to be changed frequently. Observed staff wipe hands on apron and then go back to food prep.
- Posting of a valid license
- Smoke free air act
- Multiuse food contact surfaces are cleanable
Many food contact areas have food debris and soiling build-up. High chairs need to be cleaned, handles on cooling units have build up, pop machine has some build up around the ice chute area. Utensils sitting in stagnant water. A cat litter scoop is being used for scooping particles out of breading. A cat litter scoop is not a food grade material. Discontinue the use of the cat litter scoop immediately.
- Plumbing system repaired according to law
Mop sink has duct tape on faucet base-repair plumbing as problems arise.
- Disclosure of menu items offered or served raw or undercooked
Serving burgers but no consumer advisory is available.
- Roasts held at a temperature of 130°F or above
Observed-gravy and mashed potatoes are out of temperature at 117.2F.
- Light bulbs, protective shielding
Bare bulbs above food prep area.
- Duties of PIC
repeat violations noted, corrections need to be made to chronic violations.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods.
- Common name-working containers
Working containers are not labled.
- 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.
repeat violations noted, corrections need to be made to chronic violations.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employee health reporting agreement is need for all staff. Fax copies of these to the department.
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03/29/2013 | Routine |
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