Correct the signage at hand sink today. The Health Dept. permit is not posted in view of the public. Re-post permit in view of the public, (code section 3660). Food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 200 ppm.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the lavatory used by food employees at front counter.
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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01/21/2016 | Routine | |
Manager stated she planned to go to the food managers course next month. A review of reportable illnesses was conducted with the manger. All food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 150 ppm
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts were given to the manager covering reportable illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: Several lids were observed with stress cracks and discolored due to wear and are no longer easily cleanable.
Correction: Replace the equipment that is worn out and no longer easily cleanable.
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07/21/2015 | Routine | |
Health department permit expires in Feb. Apply for new permit prior to expiration date.
No violation noted during this evaluation. | 01/12/2015 | Routine | |
Make sure all staff know what illnesses are reportable. See handouts. Correct the above items today. All food temperatures were within the acceptable range. The quat sanitizer at 3 basin sink was good @ 200 ppm.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. A handout was left with the new manager covering reportable illnesses.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted material on the back side of door handle to the walk in cooler. Dried tomato residue was observed on the tomato slicer frame.
Correction: Clean and sanitize these surfaces for food contact.
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06/18/2014 | Routine | |
All food temperatures were within the acceptable range. The quat sanitizer at 3 basin sink was good @ 200 ppm. Tomatoes were cleaned with water, single service gloves were used by staff to handle ready to eat food items. Good date marking noted. Manager provided information on reportable illnesses.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of napkins and lids were found stored on the floor.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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12/06/2013 | Routine | |
All items from last inspection were within compliance. All food temperatures were within the acceptable range. No violations noted during today's visit.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
A follow up inspection will be conducted next week to see the the items corrected above are correct next week. Handouts were given to the manager covering reportable illnesses. Make sure all employees know they need to report signs and symptoms of illness to management prior to working. All employees need to know that once they are diagnosed with any of the big 5 illnesses, they need to report it to the manager and the manager needs to report it to the health department.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/24/2013 | Risk Factor | |
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