Establishment with an adequate metal food stem thermometer & chlorine test kit. Dish machine not in current operation at this time. (bucket at machine with sanitizer) Adequate employee health policy in place. Health permit posted & visible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/18/2015 | Routine | |
Facility was not prepping or cooking anything at the moment of the inspection. Dishwashing machine was not set up.
No violation noted during this evaluation. | 08/12/2015 | Routine | |
NOTES:
* No violations observed.
No violation noted during this evaluation. | 12/23/2014 | Routine | |
NOTES:
* Observed good hand-washing, verified calibrated food thermometer, sanitizer concentrations, sanitizing dish machine, test kit, & employee health policy.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/22/2014 | Routine | |
Establishment with an adequate metal food stem thermometer. The chemical dish machine was not in use. Establishment not in current operation at this time.
Note: Monitor walk-in cooler. Temperature was slightly elevated then came down when motor started. A product temperature of 41 degree or below must be maintained at all times.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat BBQ in the refrigerator unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small freezer.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The bar double-door refrigerator was holding at 58 degree.
Correction: Repair or replace the unit so that a product temperature of 41 or below can be maintained at all times.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the food prep sink drain was not observed.
Correction: Provide an air gap for the food prep sink as discussed.
- Backflow Prevention Device, Design Standard
Observation: A hose was observed attached to the mop-sink nozzle that extended below the flood level rim of the mop-sink.
Correction: Remove or cut the hose so that an adequate air gap is in place.
- Handwashing - Using a Handwashing Lavatory
Observation: The rear hand-sink had a bag of wiping cloths in it and the bar hand-sink was blocked by crates of soda.
Correction: Access to the hand-sinks identified above is to be available at all times. Remove the bags of wiping cloths & the crates of soda preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the side hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times to encourage proper hand-washing.
- Hand Drying Provision
Observation: Paper towels were not provided at the bar hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times to encourage proper hand-washing.
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04/24/2014 | Routine | |
NOTES:
* No food processes taking place at time of inspection.
* No violations observed during inspection.
No violation noted during this evaluation. | 08/01/2013 | Routine | |
NOTES:
* No food processes taking place at the time of inspection.
* Seasonal operation from March-December.
* Form 1-B given to PIC.
* Sanitizer test kit available, food stem thermometers verified, and sanitizing concentrations verified.
* D Riffe #8440055 Exp. 9-29-16.
No violation noted during this evaluation. | 03/07/2013 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
All refrigeration units at the reservoir location need ambient air thermometers.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood, microwave interior, dish rack near the sandwich unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/27/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
The owner is responsible to post the permit in a location in the establishment that is conspicuous to consumers.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at men's restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/07/2010 | Routine | |
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